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green bean casserole


Beans, beans, the magic fruit; the more you eat, the more you…

Happy Sunday! Are you ready for #SundaySupper? For those of you who haven’t guess it yet, we’re having a bean-tastic Sunday featuring bean recipes. Some of the recipes may be familiar to you, while others feature ways of using beans you may not have seen before! I’ll be sharing my gluten free green bean casserole, check out under all of this week’s links!

Thank you to Tammi of Momma’s Meals for hosting this week!

Beantastic Beginners:

Bean-a-rific Soups and Stews:

Bean-a-licious Sides:

Incredi-bean Main Meals:

Amaze-beans Sweet Endings:

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


Gluten Free Green Bean Casserole

The line I started out the post with is a kid’s song that my dad would always sing if there were beans at the dinner table (spoilers, it drove my mom crazy). I wanted to take a staple side from my childhood and make it gluten free. Pretty much every green bean casserole I’ve seen is topped with fried onions, which is a pretty big problem for gluten free meals. That’s why I love making my own for this recipe. I always make sure to fry more than I need, just in case some magically disappear while prepping the side…

I also use a gluten free cream of mushroom soup and gluten free soy sauce in the recipe. I hope you and your family enjoy this green bean casserole!


4 cupsgreen beans
1medium yellow onion
1 cupwhite rice flour
1/4 tspxantham gum
2 tbspgarlic powder
2 tspblack pepper
1 tspsalt
1/2 cupbuttermilk
1 quartcanola oil
1 14.5 oz cangluten free cream of mushroom soup
2 tbspgluten free soy sauce


  1. Preheat the oven to 350F. Bring a pot of water to a boil. Rinse the green beans, then snap off the ends. Cut into uniform 2-3 inch sections. Fill a bowl with ice cold water and set it aside. Once the pot of water is boiling, add the beans and cook for about 4 minutes until the beans are a bold green color. Drain the beans and transfer to the bowl of ice water.

  2. Slice the onion in half, then cut into slices. In a small bowl, mix the flour, gum, powder, pepper, and salt. In a separate bowl, pour the buttermilk. Place the oil into a pot and bring to medium high heat. Once the oil is hot, dip the onions into the milk, then into the flour. Repeat dipping the onion into the milk then the flour. Place the onion into the pot and fry until slightly golden brown (about 3 minutes). Remove from the oil and place onto a plate lined with paper towels.

  3. Drain the beans. In a bowl, mix the soup, soy sauce, beans, and half of the fried onions together. Transfer to a baking dish and bake for 25 minutes. Top with the remaining fried onions and bake for an additional 5 minutes. Serve while warm.

    • Sue Lau says:

      What a great comforting meal idea! I bet this will be popular at Thanksgiving, when we search for GF ideas for our holiday guests. Thanks for sharing.

  1. Kimberly says:

    Love that you made a gluten-free version of this classic dish … and I learned something new as I didn’t even know you could purchase gluten-free cream of mushroom soup!

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