2
bags (12 oz each) frozen cut green beans, cooked
1
can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
2
teaspoons gluten-free soy sauce
1/4
teaspoon pepper
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Steps
1
Heat oven to 350°F. Place onions and milk in medium bowl; let stand. In deep fryer or 4-quart Dutch oven, heat oil (2 inches) to 375°F.
2
In resealable plastic food storage bag, mix Bisquick, salt and pepper until well mixed. Drain onions. Place onions in bag; shake to coat. Remove onions from bag shaking off excess. Gently place half of onions in oil; fry 2 to 4 minutes or until golden brown. Drain on paper towels. Repeat with remaining onions. Let onions stand while preparing bean mixture.
3
In ungreased 3-quart casserole, mix soup, soy sauce, pepper, cooked green beans and 1 1/2 cups of the onions. Bake 25 to 30 minutes or until hot and bubbly, adding remaining onions during last 5 minutes of baking.
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In a hurry? Skip making the Fried Onions and use crushed gluten-free onion flavored potato chips instead!
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Any cream-style canned soup makes just the right sauce for the beans—celery or chicken are equally good. An additional dash of garlic or celery salt is a nice flavor booster.
The classic versions of this dish typically use canned or frozen green beans, and they result in a very tender and velvety textured casserole. We do not recommend substituting raw green beans in this particular recipe, as they’ll cook up to a different texture that might not be desirable. The bake time and temperature have not been developed to account for the needs of fresh green beans.
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