Preheat oven to 350 degrees. Spray an 8x8-inch baking pan with nonstick spray; set aside. Fill a large bowl with ice water, set aside.
Just because you're gluten-free doesn't mean you can't enjoy a green bean casserole during your holiday feast! For this recipe, we reached for Good Graces gluten-free French fried onions and cream of mushroom soup!
Servings and Ingredients
|6 c. fresh green beans, washed and trimmed (about 1-1/2 lbs.)|
|1 (10.5-oz.) can Good Graces Gluten-Free cream of mushroom soup|
|1 ⅔ Good Graces Gluten-Free organic French fried onions, divided|
|⅓ c. Hy-Vee 2% reduced-fat milk|
|1 tsp. Hy-Vee Dijon mustard|
|½ tsp. Hy-Vee salt, plus additional for seasoning|
|¼ tsp. Hy-Vee coarse-ground black pepper|
|Fresh parsley, for garnish|
Things To Grab
- 8x8-inch baking pan
- Hy-Vee nonstick cooking spray
- Large stockpot
- Ice water
- Medium bowl
Bring a large stockpot of lightly salted water to a boil; reduce heat to a simmer. Add fresh green beans. Simmer 10 minutes or just until fork tender. Strain, using a colander, and place cooked green beans in ice water. Once cool; strain green beans and pat dry; set aside.
In a medium bowl, whisk together cream of mushroom soup, 2/3 cup French fried onions, milk, mustard, 1/2 teaspoon salt, and pepper. Gently fold in cooked green beans. Place mixture into prepared pan.
Bake 25 minutes or until edges begin to bubble. Top with remaining 1 cup French fried onions. Continue to bake 5 minutes more or until heated through (145 degrees). Remove from oven and serve garnished with fresh parsley, if desired.
Hy-Vee Test Kitchen