Crispy Onion and Green Bean Casserole
Place the mix in a gallon Ziplock bag
Season the flour with salt and pepper
¼ teas paprika
½ teas of fine garlic powder
½ teas on fine onion powder
1 Onion cut in half then cut into thin slices
Place the sliced onions in buttermilk for at least 10 minutes. While there add
2 cups @bobsredmill pancake mix (gluten-free, Bisquick, or Pamela’s pancake mix) in a gallon Ziploc bag, along with the following:
1/4 teas Paprika
1/2 teas Garlic powder(fine)
1/2 teas Onion powder (fine)
Take a handful of the soaking onions. Shake them a little bit then placed them in the Ziploc bag full of flour and seasoning.
Seal the bag tight and shake! I like to remove the onions and shake the excess flour then place them on a plate to rest before I place them in the hot oil.
The oil should be at 400°.
It should only take about 3 minutes to get golden brown onions! Place the golden brown onions on a paper lined plate. Sprinkle with salt! Repeat until you are done.
For the casserole:
In a medium size bowl:
2 cans of salted cut, green beans
1 can of @pacificfoods gluten-free cream of mushroom soup
1/2 cup of water added to the empty can of soup- swish it around to loosen any leftover soup and pour that in the bowl as well.
I like to add a tiny bit of garlic and onion powder as well- about ¼ teas of each.
Place the mixture into a baking dish. Place in a 375° oven for 20 minutes. Take some of your crispy onions place on top bake for an extra 5 minutes!
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Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!