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!

Ingredients:
4 cups green beans
1 medium yellow onion
1 cup white rice flour
1/4 tsp xantham gum
2 tbsp garlic powder
2 tsp black pepper
1 tsp salt
1/2 cup buttermilk
1 quart canola oil
1 14.5 oz can gluten free cream of mushroom soup
2 tbsp gluten free soy sauce

Instructions:
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.