The Great Gluten-free Green Bean Casserole Experiment

[penguin 5]

I managed a reasonable facsimile to green bean casserole!

Sure, it required a half hour of peeling and slicing pearl onions...I also used health valley cream of mushroom soup and thickened it, but I think next time I'll make it from scratch using a roux from Annalise Roberts' flour blend.

Anyway:

1 lb. Fresh pearl onions, peeled and sliced ~1/8 inch thick

Canola oil for deep frying, heated to ~325

1 c. Flour blend of choice (I use Annalise Roberts')

1 tsp. paprika

1 tsp. garlic salt

1 tsp. pepper or lemon pepper

1 tsp. onion powder

Dredge the freshly sliced onions in the flour, and fry small batches for about 3 minutes or until lightly browned. Drain on paper towels. You'll get right around 2 cups out of this, and you really don't need to have a wet ingredient to stick the flour to the onion.

From there, you would need 1 1/2 cups of condensed-thickness mushroom soup. You can add rice flour or cornstarch to canned gluten-free soup, or make your own using a standard roux (which I'll post later, cause I don't feel like it now.) From there you just follow the recipe on the side of the can

[Sweetfudge 4]

Awesome! Good work!!! I'm sure many people will be thankful for your efforts I'm gonna have to give this a try!

[AndreaB 1]

Thanks Chelsea. This sounds good.

[floridanative 1]

I made a version with the Health Valley soup but I didn't like the flavor so last week I used Progresso Creamy mush. soup and thickened with a roux of gluten-free flour/butter. It was better than what I used to make with Campbell's soup. My DH who never really liked any green bean casserole, seemed to like the new improved dish as much as I did.