Growing up Italian-American, holiday meals for us skewed more towards the Italian side of our heritage than towards the classic holiday dishes Americans have come to love. Instead of butternut squash soup, we feasted on lasagna or manicotti as the first course. Sweet potato casserole topped with marshmallows never graced our table; instead it was roasted potatoes with rosemary. My mother tells me that she made the classic green bean casserole with french-fried onions once or twice; sadly, I don’t remember it. But as I was thinking about my line-up of blog posts for the holiday season, I knew I’d be remiss if I didn’t include a gluten free version of it since so many people enjoy it. In fact, the stores have had the cardboard displays stacked high with French’s onions front and center now since Halloween.
My version is not only gluten free, but it’s homemade and bursting with fresh green beans and tender mushrooms. And while the casserole is baking, you’ll have plenty of time to prepare the fried onions, which bring the whole dish together.
Gluten Free Green Bean-Bacon Casserole
- 2 16-ounce bags of frozen whole green beans
- 5 slices of Maple or Applewood sliced bacon (check label to ensure gluten free)
- 2 Tbsp. unsalted butter
- 1 medium onion, thinly sliced
- 2 cloves of garlic, finely chopped
- 1 18-ounce can of Progresso Creamy Mushroom soup (which is gluten free)
- Sea salt and black pepper to taste
- Step 1 Bring a pot of salted water to a boil and drop in the green beans. Cover, bring back to a boil and cook for 1 minute. Remove to an ice bath to stop the cooking process, discarding the cooking water.
- Step 2 While the bean are cooling down in the ice bath, begin frying the bacon slices. Remove the bacon when crispy and drain on a dish lined with paper towel. Reserve the bacon fat in the pan to sautéed the onions.
- Step 3 In the pan with the bacon fat that was rendered, remove some of the fat, leaving about 1 Tbsp.. Add the butter, allow to melt, then add the onions and garlic and season with sea salt.
- Step 4 Add the can of soup and gently simmer.
- Step 5 Drain the green beans of the water and add them to the pan with the mushroom soup.
- Step 6 Season with salt and pepper.
- Step 7 Chop the bacon into small pieces and toss them in the pan with the beans. Mix gently to coat the green beans.
- Step 8 Spray a baking dish with canola oil and spoon the green beans into the dish, spreading into an even layer.
- Step 9 Bake, covered with foil, at 350 degrees for about 15 minutes or until the liquid starts to gently bubble.
- Step 10 Remove from the oven and top with gluten free Crispy Fried Onions.