Campbell's Mushroom Soup-based green bean casserole recipe is a Thanksgiving classic, but it is loaded with gluten. Here is a gluten-free version that tastes even better than the original.

1 small onion, minced

8 ounces white button mushrooms, finely chopped (approximately 1 cup)

3 Tablespoons olive oil,divided

2 cups plus 1/4 cup milk, divided

Pinch granulated garlic

Pinch dried thyme

2 Tablespoons cornstarch

1 16-ounce bag frozen French-cut green beans

1/4 cup grated Parmesan cheese Fried onions, recipe below

1. Preheat oven to 350ºF. (If you will be baking this dish while the turkey is in the oven, whatever temperature you are cooking the turkey will be fine.)
2. Heat 2 Tablespoons of olive oil over medium heat in a medium sauce pan.
3. Sauté onion until translucent.
4. Add mushrooms and remaining Tablespoon of olive oil.
5. Cook until mushrooms are soft and tender.
6. Add two cups of milk, garlic and thyme. Bring to a boil. Once the mixture boils, reduce heat and simmer for 5 minutes.
7. Combine remaining 1/4 cup of milk and 2 Tablespoons cornstarch. (The best way to get rid of lumps is to stir the mixture with your clean fingers. If you don't want to be this "hands-on" just be sure to stir vigorously with a fork.)
8. Return milk mixture to a boil. Quickly whisk in cornstarch mixture. Allow the mixture to boil for 45 seconds. Remove from heat.
9. Thaw and drain green beans. Add to mushroom mixture.
10. Pour green bean mixture into a 1 1/2-quart casserole dish and stir to combine.
11. Top with grated Parmesan cheese.
12. Bake covered for 20 minutes.
13. Remove cover and sprinkle fried onions over the top of the mixture.
14. Return casserole to oven for 5 minutes or until bubbling and lightly golden brown.

Serves 6-8

Fried Onions

These fried onions have a high munch factor. Luckily, this recipe easily doubles, or triples, ensuring you have enough for snacking and covering your casserole.

1 medium onion, sliced into thin strips

2 Tablespoons cornstarch

2 Tablespoons white rice flour

Vegetable oil

Salt, to taste (optional)

1. Combine cornstarch and white rice flour.
2. In a large zip-lock bag, toss onion in flour mixture. Coat well. Remove onions from bag; shake off any excess flour.
3. Fill medium-size frying pan with 1/2 inch of vegetable oil.
4. Heat oil over medium heat until hot. (To test your oil, drop one onion slice into it. The onion should sizzle when it hits the oil. If it doesn't, the oil is not hot enough.)
5. Fry onions until golden brown and crispy. Turn frequently to ensure even browning.
6. Remove onions from oil using a slotted spoon. Place on paper towels to drain.
7. If desired, season with salt to taste. Use as directed above.