Green Bean Casserole with Fried Onions

Yes, dive right back into green bean casserole--fried onions and all! With the magic of our gluten free baking mix, you can make your own fried onions!

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Servings 8

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ingredients 10
Prep Time 20 min
Total Time 55 min

Ingredients

Fried Onions*

: Vegetable oil for frying

2: large onions, cut in half, thinly sliced (3 cups)

1 1/2: cups milk or buttermilk

3/4: cup gluten free baking mix

3/4: teaspoon salt

1/4: teaspoon pepper

Green Beans

2: bags (12 oz each) Green Giant® Valley Fresh Steamers™ 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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Directions

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.

EXPERT TIPS

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Expert Tips

*In a hurry? Skip making the Fried Onions and use crushed gluten-free onion flavored potato chips instead!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving

Calories: 180
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 5mg; 5%;
Sodium: 710mg; 710%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 3g 3% Sugars 7g 7% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 6%;
Calcium: 10%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;