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Green Bean Casserole with Funyuns (Gluten-Free)

For a traditional green bean casserole, Funyuns are gluten free and can be used as a topper to replace fried onions or you can fry up your own onions with Jules Gluten Free All Purpose Flour and your favorite recipe. For a slightly healthier version, try these baked (“fried”) onions.

Fried Onions

Ingredients:
1 medium onion, sliced thinly
1/3 cup Jules Gluten Free™ All Purpose Flour*
¼ tsp. sea salt
Nonstick cooking spray

Directions:
Preheat oven to 475 F. Spray a baking sheet with cooking spray and set aside.

Combine the chopped onions and dry ingredients in a large bowl, tossing until totally coated with flour. Pour out onto baking sheet and separate the onion ring slices so they are not touching each other too much. Bake for 15-20 minutes, tossing one or two times while cooking to golden brown. Remove when cooked and set aside while you are making the casserole.

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Gluten-Free Green Bean CasseroleGreen Bean Casserole
With a few substitutions, you can still enjoy your favorite Thanksgiving day casseroles, like green bean casserole. Progresso Cream of Mushroom Soup and Health Valley Organic Cream of Mushroom Soup are two gluten-free options. For a dairy-free option, Imagine Foods has a mushroom soup that is both gluten free and dairy free.

Ingredients:
1 pound green beans, canned or fresh, rinsed, trimmed and halved
2 Tbs. unsalted butter or non-dairy substitute (e.g. Earth Balance® Buttery Sticks)
2 large portabella mushrooms, sliced
½ tsp. freshly ground black pepper
½ tsp. garlic powder
¼ tsp. ground nutmeg
1/3 cup dairy or non-dairy sour cream
2 Tbs. Jules Gluten Free All Purpose Flour*
2 cups cream of mushroom soup
1 fried onion, thinly sliced (see recipe above)

*See my bio (top-right)

Directions:
Preheat oven to 400 F. If using fresh beans, boil in lightly salted water for 5 minutes, then rinse with cold water and drain. If using canned beans, rinse and set aside.

In a large saucepan, melt the butter and toss in sliced mushrooms and pepper. Stir over medium heat for 5 minutes, then add spices and flour, stirring to coat. Cook an additional minute then add the sour cream and soup and lower the heat to medium-low.

Cook while the mixture thickens, approximately 5-8 minutes more. Remove from heat and stir in half of the fried onions and all of the drained beans. Pour mixture into a large casserole and cook for 10 minutes, or until bubbly. Sprinkle the remaining onions on top and bake for an additional 5 minutes. Serve warm.

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5 Responses:

 
cka1923
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
22 Nov 2009 10:44:49 AM PDT
Definitely will make this on Thanksgiving!

 
Anita Morris
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
23 Nov 2009 8:13:26 AM PDT
I am excited to find a gluten free green bean casserole for my two children that have celiac.

 
Rose
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
07 Nov 2011 11:26:20 PM PDT
I made this last year for Thanksgiving and it was superb, my family from Montana just loved it! So for my potluck at work that's what I am bringing!

 
Michelle
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
02 Dec 2011 10:48:15 AM PDT
Made the fried onions for roasted green beans for Thanksgiving and it was a hit!

 
laura
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
27 Nov 2013 7:59:39 AM PDT
Definitely going to use funyuns for my celiac husband. I didn't want to fool with all the onions! Great idea!




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I wish they didn't use " gluten" as a headline. People abuse and starve children for a variety of " reasons". gluten-free was just one they picked, it could have been paleo or kosher or whatever...

Ugh! This again..... first ...it was one person...not a study... just someone's speculation. if I am remembering correctly - no one actually tested the retainer. The kid was a 12-16 yr old an drew could have gotten caught eating gluten, etc, etc, etc. And then those internet folks who love to spread " bad news" or use that stuff to further their purpose, jumped on it. And then let's talk to a chemist or plastic scientist - if the plastic leaches our actual proteins, like gluten, wouldn't the plastic piece break down after a while? welcome to the world of Celiac internet myths. adding - none of the Celiac Centers, Associations, etc have warned people not to use a retainers.

Ok, so, here goes. Today I had my teeth cleaned, and this was my first time there since I've been diagnosed. I double checked that their tooth polish is gluten free, and they told me it's safe. I feel fine. Tonight I was at Walmart looking at buying some mouth wash (I was scolded, as per usual), and I Googled gluten free mouth wash. I stumbled upon an article about gluten free products and dental stuff. The person mentioned a study that was released stating that a child's retainer was making her sick because it contained gluten - in the plastic. I had braces when I was a teenager and had them out about 12 years ago. I got one of those old school retainers. The kind with the plastic part for the roof of your mouth and the metal wire that goes around the front. It's cuuuuute. Let me tell you. Anyway, I decided to delve into this more, because I don't know if my retainer is safe now. I found an old thread on here where it looks like people were debating this, and for the most part, seasoned Celiac's agree that it's a bunch of bunk. Do people have opinions? I know that many of you do a great deal of research into Celiac and that you may have some information. I'm looking for real science - not fear tactics. I wear my retainer religiously, My mom paid almost $5,000 for my teeth to look like they do, and I'm not about to let them get shnaggled again. I'm 29, but they still move if I don't wear my retainer. I've been debating getting a new one - one of the plastic ones that you can't really see, but I don't want to shell out the dough for that until I have to. I'm shocked mine has held up as long as it has. When I was diagnosed back in November my TTG was >100. Two months later it was 12. So I assume that my little retainer isn't causing much damage, as that's pretty significant. I have to go back in July to have my blood tested again. In the meantime, is this something to stew over? I have no idea where my retainer was made, or who made it. It was a long time ago and I bet if I called my orthodontist to find out who the manufacturer was they wouldn't be able to tell me. Maybe I'm wrong. It was 2004 or 2005, so I'm assuming they won't know at this point. But I could check if people think I should. I feel fine, for the most part. But I was a silent Celiac when I was diagnosed so I don't trust my body to not tell me if I'm being glutened. I'll just say that. Thanks!

They are awesome! But they are not available at Starbucks at some places--like hospitals. Pity!

Howdy, No stranger to forums as I've found them to be a great tool for my interests in motorcycles and old trucks but now find myself needing to educate myself in dealing with Celiac Disease. I'm a male in my fifties now and have had to deal with eczema since I was about six years old that was mostly contained to my feet and legs and outgrew it for the most part in my teens. I would have occasional flare ups but about three months ago my elbows and upper torso broke out in blisters and itched like no tomorrow. I hoped it would go away and used Cortisone for relief but finally made an appointment with the Dermatologist. As I'm sure most do, I began researching the internet since this outbreak seemed different than my eczema as a child, and wondered if DH was the culprit. When I showed the Doc and expressed my concern he said, "I have dozens come in that think they are Celiac and are not...but you, most likely are". He did two biopsy's, one for a local lab and the other he sent to the Mayo Clinic and a week later it was confirmed. At the time of the biopsy results I had been gluten-free for two weeks but to my surprise they told me to start eating gluten again as they wanted to do a upper GI scope and needed some lesions to biopsy. I took full advantage and formed a bucket list that ended with pancakes the night before the scope. Still waiting for those results that should come any day and started Dapsone the day after. They have me doing blood work weekly to start and I hope to be off that stuff within a year. My wife has been gluten-free for the better part of ten years as gluten and dairy just don't agree with her. This has been helpful to me since she knows what the good stuff is and we both do the weekly shopping together and so I've learned a lot already, I am somewhat concerned about hidden gluten though, so I still have much to learn. Looking forward to meeting other members of the forum.