A staple holiday side dish gets a budget-friendly makeover with my quick and easy green bean casserole recipe that's gluten-free and packed full of flavor and crunch.
Allow the frozen green beans to defrost slightly before using - preferably, in the fridge.
Preheat the oven 350ºF/180ºC.
Add the green beans, mushroom soup, sour cream, black pepper and half of the crispy fried onions to a casserole dish and mix well. Cook for 30 minutes or until golden and bubbly.
Remove from the oven and top with the remaining crispy onions. You can put the dish back in the oven for a further 5 minutes to crisp up again.
With fresh beans
Boil a large pot of water and cook the green beans for 2-3 minutes until they're tender. Then immediately remove them from the hot water and plunge them into a bowl of ice water. This will stop the cooking, but keep the texture and color.
Follow the recipe as before - mix with the other ingredients and bake.
Storing
In The Fridge: Allow to cool before transferring to an airtight container. It'll keep for up to four days.In The Freezer: Allow to cool before transferring to a freezer-safe container. If you've used fresh ingredients, it'll keep for up to three months.
Notes
To make ahead:You can mix the beans, soup, sour cream and seasoning and leave in the fridge until you’re ready to bake. Add the crispy fried onions just before the casserole is ready for the oven– they’ll go soggy and lose their crunch if you mix them with the other ingredients ahead of time. Check the blog post for more tips!