Wednesday, December 10, 2014

String Bean Casserole #recipe from @DarylWoodGerber

I really enjoy holiday meals. There are all sorts of things I make that I don't fix throughout the rest of the year. This casserole is easy and so delicious. There never seems to be any left over. Now many recipes, in the quickie out of a can style, have lots of gluten in them, so I have to make it fresh. No canned items other than the mushroom soup in this one, which I find gluten-free. Amy's makes a terrific soup. So does Pacific. They're all natural. No wheat. I find them in a normal store, not some high-end store.

The most fun and the messiest part of this casserole is making the onions. Boy, does the house smell good, though! Have some paper towels ready on a plate to drain the onions before adding them to the top of the casserole and enjoy!

PS  I made everything but the onions 2 days ahead. Beans keep as long as they aren't "overcooked" in the first place. I'll show you how I cook them below.

Green Beans and Fried Onion Casserole

For the Fried Onions*


Vegetable oil for frying
1 large onion, cut in half, thinly sliced (1 1/2 cups)
3/4 cup milk or buttermilk
1/3 cup Bisquick™ Gluten Free mix (or Pamela’s biscuit/scone mix)
1/2 teaspoon salt
1/8 teaspoon pepper (about 4 grinds)

For the Green Beans


2 cups cooked green beans (**see below for cooking instructions) (may use frozen string beans)
1 container (12 ounces) Cream of Mushroom soup, gluten-free (Pacific or Amy’s brand is safe!)
1 teaspoon gluten-free soy sauce [Tamari sauce]
1/8 teaspoon pepper


Heat oven to 350°F.

In a medium bowl, soak the onions in milk.

Meanwhile, in a deep fry pan (or wok), heat 1 inch of oil to spit boiling. (This means when you add a drop of water, the oil spits.)

In plastic food storage bag, mix Bisquick (or other GF mix), salt, and pepper until well mixed.

Drain onions, pouring off the milk. Place the onions in bag; shake to coat. Remove onions from bag, shaking off the excess (not much). Gently place half of the onions in the fry pan. Fry 2 to 4 minutes or until golden brown. (If you have a spatter screen/lid, put it on now!!)

 Remove onions, using tongs, and drain on paper towels. Repeat with remaining onions. Let onions drain while preparing the bean mixture.

In ungreased 1 1/2-quart casserole (or 8” cake pan or 8” square pan), mix soup, gluten-free soy sauce, pepper, and cooked and cooled green beans (or unthawed frozen string beans). [**Picture below is not "mixed. Somehow missed taking that picture.]

Bake 25 minutes.

Remove from oven. Top with fried onions. Bake 5 minutes more.

Serve hot.



2 cups beans
1 teaspoon salt

In 6-quart saucepan, add 1-2 inches of water and salt. Heat to boil. Trim the tips off beans. Add the beans to the boiling water. Cook 2 minutes. Remove from heat and drain off water. Rinse beans in cold water (add ice to make colder). Cool for 5-10 minutes. Drain off water.

* * *

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  1. Isn't it wonderful how you can take a questionably healthy classic and tweak it into something worthy of a celebration?

  2. My son makes his own cream of mushroom sauce. It's amazing. :)

    1. How wonderful. I make a great mushroom soup, but it's nothing as thick as the one I get from Amy or Pacific, so I still use this. It's all natural ingredients, which makes me happy. :) If you care to share your son's recipe.... I'm all ears.

      Daryl / Avery

  3. Love the traditional green bean casserole! This sounds even better and a bit healthier, too.

  4. Could just make the onion rings! Love onion rings!!