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A healthy, creamy thanksgiving classic topped with crispy fried onions. This gluten free green bean casserole is completely made from scratch.
It's that time of year for more thanksgiving recipes! This gluten-free green bean casserole was actually a recipe that I did last year, but I didn't get around to sharing it before thanksgiving. I did a whole thanksgiving sides marathon and I was a bit overwhelmed.
I shared all homemade, healthy thanksgiving side dish recipes including cranberry sauce, cornbread, and gluten-free cornbread stuffing. If you're looking for more healthy thanksgiving recipes that are made from scratch, I have a bunch.
Americans eat green bean casserole at thanksgiving because it has been a traditional American thanksgiving recipe since the 1950s. The recipe was originally created for Campbell's Soup (their cream of mushroom soup is one of the main ingredients in the original recipe).
However, I prefer to make everything from scratch. Since I eat healthy, whole foods all year round, I still make homemade healthy thanksgiving side dish recipes too.
It's really easy to get overwhelmed cooking a whole thanksgiving meal from scratch though, which is why I make some of the side dishes ahead of time.
Can You Make Gluten-Free Green Bean Casserole Ahead of Time?
You can make most of this gluten-free green bean casserole ahead of time except for the fried onions. You want those to be crunchy and crispy.
If you are wondering if you can freeze green bean casserole, the good news is yes!, except for the onions. Cook and mix together the green beans and cream of mushroom soup ahead of time in a baking dish. Then just cover the dish and freeze it until 24-48 hours before thanksgiving. At that time, just move it to the fridge to defrost.
You can also make gluten-free green bean casserole (minus the onions) one or two days ahead of time and place it in the refrigerator.
When you are ready to make the green bean casserole, simply set the dish out while you prepare the fried onions. Follow the recipe instructions to make the fried onions and sprinkle them overtop of the casserole. Then bake the homemade green bean casserole as directed. It's that simple.
1 white onion, sliced
1 cup almond flour
1 tbsp garlic powder
1 tsp salt
1 tsp pepper
2 cups unrefined coconut oil
1 lb fresh or frozen green beans, steamed and cut in half
1 batch cream of mushroom soup
How To Make Homemade Gluten-Free Green Bean Casserole
In a skillet, heat the coconut oil over high heat.
Meanwhile, mix the almond flour, garlic powder, salt, and pepper in a small bowl. In another small bowl, whisk the egg.
Dip the onions in the egg followed by the almond flour mix. Fry the onions in the oil until brown and crispy.
Preheat the oven to 425℉.
In a baking dish, add the green beans covered in the cream of mushroom soup. Sprinkle the fried onions on top and place in the oven for 10 minutes.
Remove the casserole from the oven and allow it to cool before serving.
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Gluten-Free Green Bean Casserole
- 1 skillet
- 1 9 x 13 baking dish
- 2 small bowls
- 1 lb fresh or frozen green beans steamed and cut in half
- 1 batch cream of mushroom soup
- In a skillet, heat the coconut oil over high heat.
- Meanwhile, mix the almond flour, garlic powder, salt, and pepper in a small bowl. In another small bowl, whisk the egg.
- Dip the onions in the egg followed by the almond flour mix. Fry the onions in the oil until brown and crispy.
- Preheat the oven to 425℉.
- In a baking dish, add the green beans covered in the cream of mushroom soup. Sprinkle the fried onions on top and place in the oven for 10 minutes.
- Remove the casserole from the oven and allow it to cool before serving.