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Green Bean Casserole

Before I begin, I have a confession to make. This picture is taken of leftovers heated in the microwave so the cheese just didn't melt the same. I fully intended to take a good picture of them fresh out the oven but got distracted by my stomach... again! Ok moving on. This gluten free green bean casserole is so tasty. It is the perfect side dish for any potluck or holiday. If you need it for a bigger crowd, check the last paragraph. It's honestly better in my opinion. The best part is that it is so easy! The concept came from somewhere else years ago, over the years I've altered it a bit to make it my own. I wish I could remember where I got the idea from. Regardless, it's my favorite side dish and I only make it for the holidays. I don't know why, it's so good and would be great with some chicken. This is the first year I added the caramelized onion and it really perfects this dish. My little brother approved of these green beans! High praise, little bro!

The recipe uses a bag of frozen green beans, I like to use cut ones but really you can use what you prefer. You combine that with the Progresso soup below. It is labeled gluten free, you just can't see it in the picture! This soup is great for casseroles, crockpot recipes and on its own! If you can't find this one, use the creamy mushroom soup which is also gluten free, though you will likely need another package of green beans because the mushroom soup is less hearty. The crunchy topping is Chex cereal, which is also labeled gluten free. Many glutenous recipes use the crunchy onions that we gluten free folks can't have. That is why I like adding the caramelized onions under. You get the yummy onions under the satisfying Chex crunch.

If you decide to make this recipe, don't worry. None will feel they are "missing out" on the gluten. Happy Thanksgiving to all!

For a larger crowd: If you need to make this for a larger crowd, add a can of the progresso creamy mushroom soup and 2 extra bags of frozen green beans. You need the extra bag because the mushroom soup is soupier but so worth it. This bigger recipe is actually better, in my opinion.

Here is a video of my making the casserole!

Courses
Servings 8
Description

Gluten free side dish for the holidays

Ingredients
  • 12 oz frozen green beans
  • 18.5 oz can potatoes, broccoli & cheese chowder soup (progresso brand)
  • 2-3 cup shredded cheese (mix of jack and mozzarella)
  • 1-2 cup gluten free chex (smashed)
  • garlic salt (to taste)
  • 4 tbsp butter
  • Italian seasoning
  • paprika
Instructions

  1. Add the frozen green beans to a sauce pan with the Progresso soup on medium heat until heated through. Add in some cheese and mix together until melted. Sprinkle in some garlic powder and Italian seasoning to taste. 

  2. Preheat the oven to 350 degrees.

  3. While the green beans are heating, chop up 1 onion into slices and caramelize on the stove top with butter. Once translucent add a splash of red wine and continue to cook. Remove from heat and set aside once done.

  4. Once the green bean mixture is heated, add to a casserole dish. Spread out the onion on top.

  5. Sprinkle some jack cheese on the casserole. Top with Chex around evenly on the casserole, just a thin layer. Top with  mozzarella cheese until the consistency you want. Sprinkle a bit of garlic salt and paprika to taste on top.

  6. Bake for 15-20 minutes until the cheese is melted and golden. 

Keywords: gluten free, holiday dish, side dish, green bean casserole, casserole
Read it online: https://gfandglorious.com/recipe/greenbeancasserole/