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Gluten Free Green Bean Casserole



Green bean casserole is one of those dishes that has gone by the wayside for most gluten free folks.  Between the condensed soup and the fried onions, most of the ingredients have been off-limits for those on a gluten free diet.

Now you can make a delicious green bean casserole with gluten free condensed soup and some creative fried onion toppings.  Last night I taught a class at the Willowbrook Whole Foods Market.  I wanted to showcase the Pacific Foods condensed soups.  I was so excited to find them and MaryJo (the store concierge) suggested we make green bean casserole.
And I apologize but I forgot to take a picture of our creation.

I am not a green bean casserole fan.  It is not one of those dishes that I really have missed since going gluten free.  But I thought, there are those out there that miss it and I will make it for them.  I wasn’t quite sure what to expect when we started the project and I knew that I didn’t want to be frying onions for the topping – although they would have been delicious!  (P.S. – if you want to make your own fried onions just thinly slice your onions and shake them in some cornstarch or GF Bisquick and then fry them in oil.)  Our secret onion ingredient was Sweet Onion Kettle Chips that we crushed up.

Here is what we came up and it was surprisingly delicious.  I will even make it again at home and I must tell you, I never thought I would make green bean casserole – gluten free or not.  This recipe was modified from a Paula Deen recipe.  I also recommend using frozen green beans to make your life easier (no having to clean or trim the ends).  We used amazing frozen Haricot Verts from Whole Foods that were perfect for this dish.

Gluten Free Green Bean Casserole

2 boxes Pacific Condensed Cream of Mushroom Soup
1/2 cup milk
1 teaspoon gluten free soy sauce – I like San-J Wheat free tamari
4 cups cooked cut green beans
½ cup Sweet Onion Kettle Chips for the casserole, crushed
additional ½ cup Onion Flavored Kettle Chips, crushed, to sprinkle on top

Stir the soup, milk, soy sauce, green beans and ½ cup of the chips in a casserole.  Sprinkle the remaining crushed chips on top of the green beans.

Bake at 350°F for 25 minutes or until the beans are heated through.

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13 Responses to “Gluten Free Green Bean Casserole”

  1. Mari says:

    Wow I wish I had seen this recipe for Thanksgiving. It sounds like a great compromise between the traditional casserole, and some other versions I have seen. I think I would rather use the onion flavored crunchy kettle chips, than make my own fried onions. I have tried the prepared fried onions that I buy in the Asian foods section of our local grocery store, but those wilted as soon as they hit the food you put them on. I loved the gluten free condensed soups from Pacific, and I have bought some in every flavor. Okay, I’ve bought a lot in every flavor, and I think it tastes better and fresher than the old red and white canned soups ever did. It’s a pantry staple for me now. Thanks again for a great twist on an old classic.

  2. I used to make the traditional green bean casserole for holidays because my family asked for it, but I haven’t made it very often since going GF. (If I make GF fried onion rings, I don’t want much distraction from other foods — they’re such a treat!) Your recipe looks like it will taste great and be easy enough to make often.

  3. Sarah says:

    Thank you for the inspiration! I had to make a gluten-free vegan casserole, but I found a boxed mushroom soup that was vegan which fit the bill. I added a little lemon juice for tartness in place of the sour cream or creme fraiche that is usually in this cassserole. Then I wasn’t able to find that particular sweet onion flavored chip, so I purchased the regular kind and tossed with a bunch of onion powder and that actually came pretty close to those tasty sweet onion kettle chips! SO after some setbacks, the final result was really yummy and everyone at the potluck ate it up!

  4. HeatherB says:

    Made this last night as a trial run for Thanksgiving….total success!! It was fast, easy & delicious!! I added a little pepper b/c I remember back in my gluten eating days that was also added to the original campbells recipe.
    I never would have thought to use the sweet onion chips and they worked great!
    Thank you SO much for the recipe! Thanksgiving will be delicious this year!

    • Heather S. says:

      I searched around the net for a GF green bean casserole recipe for Thanksgiving, and I found many. THIS was the chosen one and an amazing one it was! I wasn’t able to find the Pacific Condensed Cream of Mushroom at my local stores or health food stores so I used Progresso Cream of Mushroom which is gluten-free but not condensed, but added some corn starch to it and heated it up. Worked perfectly. The chips were such a fantastic idea and made this dish taste incredible. I also added cheese! My family is still talking about this dish it was so good. They can’t wait for me to make it again for them! Thank you for this recipe!

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