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Gluten Free Cajun Smothered Green Bean Casserole from A Sprinkling of Cayenne. | https://asprinklingofcayenne.com/gluten-free-cajun-smothered-green-bean-casserole-2

Gluten Free Cajun Smothered Green Bean Casserole

Seasoned to south Louisiana perfection, this Gluten Free Cajun Smothered Green Bean Casserole is rich, creamy, crunchy yum-deliciousness.
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Course: Side Dish
Cuisine: Cajun
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4 to 6
Author: A Sprinkling of Cayenne

Ingredients

  • Gluten Free Cajun Smothered Green Beans increasing all of the ingredients by 1 ½ (see notes)
  • ¼ cup smothered green beans sauce
  • 1 teaspoon Bob's Red Mill Gluten Free 1-to-1 Baking Flour
  • 1 can gluten free cream of mushroom soup
  • ½ cup grated Parmesan cheese
  • 4 ounces cream cheese
  • 1 to 1 ¼ cups milk
  • salt, black pepper and cayenne pepper to taste
  • For the Gluten Free French Fried Onions
  • 3 cups cooking oil
  • 2 large onions, sliced
  • 2 to 3 cups milk or buttermilk
  • 2 to 3 cups cassava flour or gluten free flour
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon dried parsley flakes

Instructions

  • Soak sliced onions in milk or buttermilk for at least 2 hours.
  • Season gluten free flour with SP&C, onion powder, garlic powder, and parsley flakes.
  • Heat cooking oil to 350 degrees F.
  • Remove onions from milk or buttermilk, and submerge in gluten free flour/seasoning mixture.
  • Fry until golden, 1 to 2 minutes. Drain on paper-towel line plate. Set aside.
  • Preheat oven to 350 degrees F.
  • Place a colander over a large mixing bowl. Drain cooked Gluten Free Cajun Smothered Green beans over the colander.
  • Pour the green bean juice butter/seasoning mixture into a medium pot.
  • Whisk the teaspoon of gluten free flour into the mixture. Continue whisking continuously until incorporated.
  • Add the gluten free cream of mushroom soup, about 3 tablespoons of crumbled French fried onions, Parmesan cheese, and cream cheese. Add SP&C to taste.
  • Pour the green beans and mushroom soup mixture into a greased 12-inch cast iron skillet.
  • Bake for 30 minutes. Top with remaining French fried onions.
  • Bake for an additional 5 to 10 minutes, or until golden brown.

Notes

Since the smothered green beans cook down so much, I increased the ingredients in the original recipe by 1 ½ times. For example, I used 36 ounces of frozen green beans instead of 24, and 1 ½ sticks of butter, etc. Please reach out to me through my contact page if you have any questions.
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