Green Bean Casserole with Homemade Crispy Shoestring Onions

November 21, 2010 · 18 comments

green bean cass

Barb has done it again!  She’s coming through with all sorts of good stuff to share with you lately.  First it was the Halloween tips post, and then last week it was the Thanksgiving traditions post, and today she has shared a great Real Food recipe for a Thanksgiving classic…

Green Bean Casserole with Homemade Crispy Shoestring Onions:

  • 6 c. Steamed green beans
  • 3-4 c. Mushroom gravy (recipe below)
  • Shoestring onions (recipe below)

Stir green beans into gravy and pour into a buttered, square baking dish. Top with shoestring onions and bake at 375* until bubbly.

Mushroom Gravy

Saute mushrooms and onion in butter until the onions are just beginning to brown. Add another couple of tablespoons of butter. Once butter is melted, add 2 tablespoons of arrowroot and mix all together. Add cream, stir at low/med heat until gravy begins to thicken and add salt and pepper to taste. Remove from heat and use as is or blend smooth.

Shoestring Onions

  • 2 Large onions, halved, thinly sliced and separated
  • Arrowroot Flour
  • Flour
  • Lard or tallow for frying

Mix about equal parts arrowroot and flour together in a bowl. Toss onions slices in flour mix and fry in the fat until golden and crispy. Take out of fat and place on paper towel, sprinkle with sea salt.

  • Here’s Lydia’s recipe if you need a gluten free green bean casserole!
  • DUH.  Lydia just reminded me in the comments that this recipe is gluten-free as well.  For some reason I had flour in my head instead of arrowroot like Barb has here.  So now you have TWO gluten-free options!  :)

Barb Barb’s bio: “I’m a stay at home mom, beginning sustainable homesteader, heritage (everything) enthusiast and real food foodie living in the Driftless Region of Wisconsin.”

Check out Barb’s blog:


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    { 16 comments… read them below or add one }

    1 Amanda Dittlinger November 21, 2010 at 6:18 pm

    Thanks for posting this! I’m supposed to bring the Green Bean Casserole this year to Thanksgiving, and I’ve always made it with cans, this year I want to make it with Real Food so I’m excited you posted a recipe!!


    2 lydia November 21, 2010 at 8:30 pm

    Thanks for the plug Kel!! But I think your recipe is gluten free too!! ;)


    3 KitchenKop November 21, 2010 at 8:32 pm

    Crack me up!!! You’re right, I had flour in my head for some reason. Oh well, now everyone has TWO options! LOL! :)



    4 kmillecam November 21, 2010 at 8:51 pm

    Hooray! I have a good recipe for real food green bean casserole: it’s the recipe on the can of French onions from Trader Joe’s. I just use real food ingredients as substitutes. It’s very similar to this recipe, which I am sure is delicious. PLUS! I think it’s much easier to pan fry the onions instead of deep fry. Thank you for that!


    5 angie November 22, 2010 at 10:40 am

    this is one of my sisters favorite things at thanksgiving I am so glad that you shared your version it is much healthier


    6 Julie L. November 22, 2010 at 3:54 pm

    Thanks soooo much, Kelly! Kelly the Kitchen Kop is officially Kelly the Thanksgiving Saver, too! I really appreciate this recipe, and will definitely be trying it this Thanksgiving! Do you happen to know if this all fits into a 9 X 13? It looks to, from the photo, but just wanted to check. Also, do you know if Barb specified how many servings are here?

    FYI, if anyone is in a hurried pinch, I just checked the ingredient label for the fried onions in a can and the first ingredient was palm oil! No partial hydrogenation or anything (wonders never cease!)! I don’t recall the other ingredients being too offensive, so that tip may help someone.

    Happy, happy Thanksgiving! And so glad you’re feeling better!

    ~Julie L. :)


    7 KitchenKop November 22, 2010 at 4:33 pm

    Great tip on the canned onions, Jules!

    BTW, that pic wasn’t Barbs, I got it online because she didn’t have one! So I’ll give her a nudge and ask her to comment here with the amounts.

    Happy Thanksgiving Julie and everyone!

    Love, Kel


    8 Barb November 22, 2010 at 5:03 pm

    Julie, I usually put this in a square baking dish. Servings….. hm. I guess if you think of it this way- 1/2C serving per person (I’d say that’s a large serving during a big holiday meal), it would serve about 12. Sorry I can’t be more sure- I kind of wing things lol.


    9 Amanda Dittlinger November 24, 2010 at 12:40 pm

    I’m going to be making this recipe this afternoon. The flour/arrowroot combo will stick to the onions without a wet batter?


    10 Barb November 24, 2010 at 1:53 pm

    If memory serves me, it’s been a while since I’ve made this, the juice from the onions is enough. These are intended to be light and crispy, unlike most battered onion rings.


    11 Krysta Bauer November 25, 2010 at 9:48 pm

    Thanks so much for this recipe…served it today at thanksgiving dinner. Was loved way more than the “regular” version. It was delicious!


    12 Barb November 26, 2010 at 3:13 pm

    Glad to hear it Krysta! Thanks for the feedback :).


    13 hottiern12 November 26, 2010 at 8:32 pm

    I wish I would have thought to search your site before making the canned version of this for yesterday. That will teach me for not keeping up with you Kelly ;o)
    I’ll be saving this for a future date for sure!


    14 Amanda Dittlinger November 26, 2010 at 10:44 pm

    I posted my interpretation of your recipe on my blog, with credit to you. Thanks for the launching point! It was a HUGE hit at Thanksgiving, there was no leftovers!


    15 Barb November 27, 2010 at 1:47 am

    Amanda- I love your method for the onions, since I’m low on frying oil, I may do that tomorrow (we’re doing Thanksgiving on saturday this year). I’m glad to hear I’m not the only one that doesn’t do a lot of measuring, and I’m also glad to hear the bittersweet news of no leftovers ;).


    16 BethG November 23, 2013 at 2:43 pm

    Thank you!! I haven’t made green bean casserole for nearly 10 years since starting my real food journey. This sounds promising! I used to use a mix of gbs and limas and it makes the texture amazing. I am so excited that I might have found a way to get this former family fav back on the T-giving menu.


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