Gluten Free Green Bean Casserole
This Gluten Free Green Bean Casserole combines fresh green beans and gluten-free cream of mushroom soup, topped with breadcrumbs and crispy fried onions. It's a simple side dish perfect for gatherings.
- Prep
- 25 minutes
- Cook
- 25 minutes
- Total
- 50 minutes
Ingredients
Soup
Topping
Instructions
- 1.
Preheat your oven to 375°F. Grease a 9-inch by 13-inch baking dish, and set it aside.
- 2.
Bring a large stockpot of salted water to a boil, and add the prepared fresh green beans. Boil until the beans are bright green and almost fork tender (about 3 minutes).
- 3.
Drain the beans of the water, and scatter on clean paper towels to drain.
- 4.
Blot the beans dry, return them to the large stockpot or a large bowl, and set it aside.
- 5.
Pour the cream of mushroom soup over the blanched green beans. Stir gently to coat the beans in the cream sauce (without crushing any of the beans). Add about 3/4 of the optional grated cheese, and mix to combine.
- 6.
Pour the entire contents of the stockpot into the prepared 9-inch by 13-inch baking dish. Spread into an even layer, and then scatter the remaining mushrooms on top in an even layer. (See Recipe Notes)
- 7.
Sprinkle about half of the remaining optional cheese on top of the mushrooms.
- 8.
See Recipe Notes for make-ahead instructions.
- 9.
In a small bowl, combine the bread crumbs with the melted butter, and stir to combine.
- 10.
Scatter the bread crumbs evenly over the top of the green bean mixture in the baking dish. Top with the remaining optional cheese.
- 11.
Place the baking dish in the center of the preheated oven, and bake until the topping is lightly golden brown and the sauce is bubbling (about 15 minutes).
- 12.
Remove from the oven and top with the crushed crispy fried onions. Press the onions down gently, and serve immediately.