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French Onion Green Bean Casserole

French Onion Green Bean Casserole
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This French Onion Green Bean Casserole is a stellar gluten free replacement for that popular green bean casserole with the cream of mushroom soup and the crispy French fried onions. This updated version borrows elements of French onion soup to create a casserole that might just upstage the old classic. With caramelized onions, gruyere cheese and a crispy bread crumb topping, this casserole has the flavor of French onion soup in a green bean casserole that is simply outstanding. Although this side dish has a holiday feel but it’s simple enough for a weeknight meal too.

Cooking MethodCasserole


  • 4 cups frozen green beans, thawed and drained
  • 2 large onions sliced
  • 1 tablespoon olive oil
  • 1 can (18 oz.) Progresso creamy mushroom soup
  • 1 tablespoon Worcestershire sauce
  • 4 ounces grated gruyere cheese, divided in half
  • 1 tablespoon parmesan cheese
  • 1 cup fresh gluten free bread crumbs
  • 2 tablespoons butter, melted
  • 2 tablespoons chopped parsley
  • salt and pepper to taste


  1. Preheat the oven to 350 degrees F and have a 1 ½ quart ungreased casserole dish ready.

  2. To make the caramelized onions, in a large sauté pan over a medium heat, add the onions, olive oil and some salt and pepper. Turn the heat down to low and stir the onions to get them coated in the oil. Continue to let them cook over a low heat stirring them every 5 minutes or so for about 25 minutes or until they soften and develop a deep brown color. Divide the onions in half and set it aside.

  3. To prep the bread crumb topping stir together the bread crumbs, parmesan cheese, half the gruyere cheese, parsley, melted butter and some salt and pepper to taste then set it aside.

  4. To assemble this casserole, in medium bowl stir together the can of soup, ½ the caramelized onions, the other half of the gruyere cheese and the Worcestershire sauce. Pour the mixture over the green beans and stir to combine then empty the mixture into the casserole dish.

  5. Scatter the remaining onions over the top of the casserole then top off the onion layer with the cheesy bread crumb mixture then bake it for 45 minutes or until it’s hot and bubbly and then serve.

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