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The Thanksgiving family favorite which tastes just like your grandmother’s, but without the condensed cream of mushroom soup.

One of my favorite side dishes at Thanksgiving is good ‘ol Green Bean Casserole. I love the creamy filling and crispy fried onions. It’s not something I make at other times of the year, so it always feels special to have at Thanksgiving.

Like many of the family favorites I grew up on, the traditional recipe for Green Bean Casserole uses a couple of ingredients I never keep on hand: cream-of-something-soup and those classic fried onions.

How to Make an Old Recipe Healthier with Less Processed Ingredients

In honor of Thanksgiving this week, I remade the delicious casserole using less processed ingredients – which have the added bonus of making this a gluten-free Thanksgiving side dish for anyone who is working around gluten sensitivities or Celiac disease.

First I replaced the condensed cream of mushroom soup – a classic ingredient in almost all the casseroles in the old church cookbooks I used to use.

Secondly I replaced the Fried Onions with real fried onions. Would you believe that French’s Fried Onions contain gluten? I find this incredibly annoying when I try to cook Thanksgiving dinner for the many non-gluten-eating friends and family of mine.

Step by Step Instructions for Gluten-Free Green Bean Casserole

To make this easy, less-process version of Green Bean Casserole, start by slicing two whole onions. Heat a skillet over medium to medium-high heat (a cast iron skillet is a perfect option). Once hot, add two tablespoons of extra virgin olive oil, then add sliced onions to the skillet. Cook, stirring occasionally, about 20 minutes until onions cook down and start to become crispy. Reduce heat if onions start to burn. Set aside cooked onions.

Heat oven to 350 degrees Fahrenheit. Prepare baking dish by spraying with cooking oil; for 4 servings, use an 11×7-inch baking dish (2.5 qts); for 8 servings, use a 9×13-inch baking dish (3 qts).

While onions cook and oven heats, in a large pot whisk together 1 cup milk, 2 Tablespoons cornstarch, and seasonings: 1 teaspoon parsley, ½ teaspoon each of salt, garlic powder, and onion powder, and 1/8 teaspoon black pepper. Whisk until completely smooth and no clumps of cornstarch remain. Slowly bring milk and seasoning mixture to a boil over medium to medium high heat, whisking constantly to prevent cornstarch from becoming clumpy. Boil about 10 seconds until starting to become thick, then remove from heat.

Stir frozen green beans into milk mixture, then transfer to the prepared baking dish. Spread crispy cooked onions evenly over top, then place in oven and bake, uncovered, until casserole is bubbly. For 4 servings, bake 25-30 minutes; for 8 servings, bake 30-40 minutes.

I hope you try this recipe this holiday season. It’s surprisingly easy to add a little more nutrition and take out a little of the not-so-good stuff in some old family favorites. If you do try it, make sure to share this recipe on Pinterest or tag me in your photo on Instagram @peasandhoppiness. I love to see what you’re making in the kitchen!

For more healthy recreations of old family favorites, try a subscription to Peas & Hoppy Meal Guides. Each week you receive a meal plan with recipes based on seasonal produce and teach you step-by-step how to win over picky eaters.

Stay well, stay safe, and stay joyful this holiday season.

Happy eating,

Ann from Peas & Hoppiness

Gluten-Free Green Bean Casserole Recipe

Ingredients

• 2 Yellow onions

• 2 Tbsp. Extra virgin olive oil

• 4 c. (16 ozs) Frozen green beans

• 1 c. Whole milk (sub milk alternative for dairy-free and vegan)

• 2 Tbsp. Cornstarch

• 1 tsp. Dried parsley

• ½ tsp. Salt

• ½ tsp. Garlic powder

• ½ tsp. Onion powder

• 1/8 tsp. Black pepper

Instructions

1. Slice onions very thinly. Heat a medium skillet over medium to medium-high heat; once hot, add oil and sliced onions. Cook, stirring occasionally, about 20 minutes until onions cook down and start to become crispy. Reduce heat if onions start to burn. Set cooked onions aside.

2. Heat oven to 350 degrees Fahrenheit. Prepare baking dish by spraying with cooking oil; for 4 servings, use an 11×7-inch baking dish (2.5 qts); for 8 servings, use a 9×13-inch baking dish (3 qts).

3. While onions cook, in a large pot, whisk together milk, cornstarch, and seasonings (parsley, salt, garlic powder, onion powder and black pepper) until completely smooth and no clumps of cornstarch remain. Slowly bring to a boil over medium to medium high heat, whisking constantly to prevent cornstarch from becoming clumpy. Boil about 10 seconds until starting to become thick, then remove from heat.

4. Stir frozen green beans into milk mixture, then transfer to the prepared baking dish. Spread crispy cooked onions evenly over top, then place in oven and bake, uncovered, until casserole is bubbly. For 4 servings, bake 25-30 minutes; for 8 servings, bake 30-40 minutes.

Printable Recipe // Serves 6 – Serving Size: 1 cup – Nutrients per serving: 117 calories — 6g total fat — 2g saturated fat — 0g trans fat – 6mg cholesterol — 201mg sodium — 14g total carbohydrates — 4g fiber — 3g protein

Total Time: 50-60 min // Prep time: 25-30 min // Cook time: 25-30 min

Serving Size: 1 cup

Pro Tip: use fresh green beans instead of frozen when in season, or blanch your own fresh green beans in summer to use in this recipe. Boil freshly trimmed beans for 2 minutes, then transfer to an ice bath to quickly cool. Freeze in resealable containers.

Cooking Equipment: Cutting board // Chef’s knife // Medium skillet // Large pot // Whisk

Leftovers: Store in refrigerator up to five days. Freeze in airtight container several months. Best if frozen without onions, then make and add onions and reheat in oven: thaw, then bake at 350 about 10 minutes extra.

Slice onions thinly: trim top and base off onion, then peel tough outer layers (usually top 1—2 layers). Slice in half lengthwise and lay the onion with the cut (flat) side face down. Slice the onion into very thin wedges, about 1/8-inch thick. [Watch demonstration]

For more healthy recreations of old family favorites, try a subscription to Peas & Hoppy Meal Guides. Each week you receive a meal plan with recipes based on seasonal produce and teach you step-by-step how to win over picky eaters.