Ufta! Sorry I haven’t made a post in a couple of days, yesterday was nuts because I had our carpets cleaned and in the excitement of that, I decided to rearrange my pantry…which led to me painting the pantry…which led to me painting the boys bathroom! Ahhh, I love ADHD at times, I can get quite a bit accomplished, or at least I can get quite a few projects started, then beg my husband to finish them for me 🙂
Anyhoo, Since the holiday season is fast approaching and I have found what I believe to be a very close and easy replica for condensed soups, I thought I would give the Green Bean Casserole one last go of it. I say one last go because Green Bean Casserole has been public enemy #1 for me over the past 5 years, and I have all but decided to move on to a new side dish.
I don’t know about you, but Green Bean casserole was a staple at our Thanksgiving table when I was growing up. It was great, pop open 4 cans, add some milk, stir it all up and pop it in the oven…it was the easiest part of the meal! Fast forward many years and a celiac diagnosis then all of a sudden, GB casserole has become an “angry” obsession. I can envision it…like in an old western movie…standing in the middle of a dirt road, staring down my enemies (condensed soup and french fried onions), slyly reaching down to my holster to grab my whisk and as I cock my eyebrow and give the menacing look…POW! I am down and out…another year, another bust! Have you ever tried GB casserole and used Fun Yuns as a replacement for the french fried onions? Yep, I did…I was getting desperate!
Not this year though…I have slain the dragon and boy does it feel gooooooooood…
I have tweaked the Condensed Mushroom Soup recipe a bit:
1 cup “Magic Mix”
3/4 cup Canned Mushroom Liquid (You may need to sacrifice a can of mushrooms for this, hopefully you have a family member like my son who LOVES canned Mushrooms!
1 tsp. Mushroom Powder
1/4 tsp Kitchen Bouquet
1/4 tsp. Onion Powder
A Small handful of the Canned Mushrooms, chopped
Follow the directions from my Fast and Easy Condensed Soups Post
The french fried onions that I have tried in the past have been good but had room improvement. Yesterday, I found the following recipe by Natalie from Gluten Free Mommy. I made my own “tweaks” and tried the following:
French Fried Onion Rings
2 Large Onions, peeled and sliced in rings
Enough Milk for soaking onions
1 1/2 tsp. Salt
1/8 tsp. White Pepper
gluten free flour blend (I used 1/2 cup Expandex Modified Tapioca Starch, 1/2 cup Sweet Rice Flour, 1/2 cup Soy Flour)
oil for frying
Measure out your flours, salt and pepper in a bowl, use a whisk to incorporate all the dry ingredients.
Meanwhile, put the sliced onion rings in a bowl and cover in milk, let soak while you prepare everything else.
I put about an inch or so of Canola oil in a dutch oven and allowed it to get hot. You will know if the oil is ready by flicking a few drops of water into the oil and if it sizzles, it’s ready.
I put a few of the pre-soaked onion rings (allow excess milk to drain off) into the bowl with the flour mixture. Stir to coat (tip: whenever I go to Pei Wei, I always snag a few sets of disposable chopsticks to use when dredging onions in flour…this helps to void getting a club hand).
Place onions in the hot oil, a few at a time and allow to cook for a couple of minutes.
Remove, drain and add extra salt if you want.
Repeat until all of the onions have been cooked!
Once you have your condensed mushroom soup and french fried onions in hand, just follow the directions for Green Bean Casserole!
Mmm, Mmm, Good…just the way I remember!
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