Gluten Free Green Bean Casserole

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Last thanksgiving I made a Gluten Free green bean casserole entirely from scratch.  Yes, it was yummy but oh so complicated to do for a huge meal like Thanksgiving.  This recipe is slightly less complicated. There are no French Fried Onions Gluten Free so that step you will still have to do from scratch, but the rest can be purchased.  The added mushrooms step could easily be left out to make this dish more convenient.  Below is how I intend to make Green Bean Casserole this year.

French Fried Onions:

2 Large Onions, sliced into thin rings

2 Eggs

1 cup Milk

1 cup Flour Blend (any)

1 teaspoon Salt

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

1/2 teaspoon Cayenne Pepper

Oil

2 Tablespoons Butter

8 ounces of Sliced Mushrooms

2 cloves Garlic, minced
1 teaspoon Salt
1/2 teaspoon Pepper
1 Tablespoon Flour Blend (any)

1 18 ounce Progresso Creamy Mushroom Soup
1 teaspoon La Choy Soy Sauce
1 Pound Frozen Green Beans, thawed

• Combine Milk and egg and mix throughly and place in a wide bowl.
• Soak the onions in egg/milk mixture a few minutes.
• Combine flour and seasonings in a large mixing bowl.
• Add onions and toss to coat.
• Heat oil to about 325 to 350 degrees.
• Cook onions for 4-6 minutes or until golden brown. Remove the onions and set on paper towels to dry.
• Season with salt and pepper.

• Melt the butter in a frying pan set over medium-high heat. 
• Add the mushrooms, salt and pepper and cook, stirring occasionally, approximately 4 to 5 minutes. 
• Add the garlic and continue to cook for another 1 to 2 minutes. 
• Sprinkle the flour over the mixture and stir to combine. 
• Add the Soup and Soy sauce. Stir.
• Cook until the mixture thickens, stirring occasionally, approximately 5 minutes.

• Remove from the heat and stir in 1/4 of the onions and all of the green beans. 
• Top with the remaining onions. 
• Place into the oven and bake until bubbly, approximately 15 minutes. 
• Remove and serve immediately.