I was really hoping you'd see the bubbles. It just came out of the oven when I took this.
The best part of traditional green bean casserole is the ease of it. We all know that when it come to converting something to gluten free we usually lose the convenience of the dish. However, that is not the case with this dish. It will take a little bit longer but not much. So let's get to making it.
You will need:
2 (10 oz) packages of frozen green beans
1 jar of Alfredo sauce (Classico is gluten free and the brand I use)
4-8 oz of mushrooms diced (4 oz will give you a more traditional cream of mushroom soup, we like mushrooms though so we go with 8)
1 clove of garlic minced
1 medium onion sliced
Milk or Water
1/4 cup corn starch
1/4 cup rice flour
Season All Salt
Oil for frying
Heat oil to 375. Preheat oven to 350. Break your onion into rings. Then pour milk or water, I prefer milk, over the onions and let them soak for 5 minutes. In a storage bag mix corn starch, rice flour, salt and pepper to taste. Pull the onions out of the milk and let excess drip off. Put into flour mix and shake to coat. Dip onions back into milk and repeat. Fry in hot oil until golden brown, about 5 minutes, and drain. Set aside.
Grease a 1.5 quart baking dish. In a bowl mix green beans, Alfredo sauce, mushrooms, garlic, and pepper to taste. The sauce tends to be salty enough that no other salt is needed. Take half of the onion rings you just made and coarsely chop them. Mix into the bean mixture and pour into baking dish. Bake for 35-40 minute minutes until bubbly. Top with remaining onion rings and bake for 5 minutes longer.
It looks like the real thing! Well maybe even better than the real thing. If you ask my husband what my knock out Thanksgiving dish is, this is it. It can be made the night before and reheated the day of, if needed. Oh and just one more picture.
Yes, it was as good as it looks!
What do you miss on your plate during the holiday? Let me know! Maybe I can help you not miss it anymore!