Published on
by Erin
Our simple Gluten Free Green Bean Casserole is the perfect Thanksgiving side dish recipe that the whole family will love! Made with fresh green beans, homemade cream of mushroom sauce, and a generous sprinkling of gluten free french onions on top!
The Best Gluten Free Green Bean Casserole
As you begin menu planning for your upcoming Thanksgiving Dinner, you might need a gluten-free option to the classic green bean casserole. This healthy green bean casserole is just the ticket! Nobody will even be able to tell the difference because this easy recipe is so creamy and delicious. Just follow our step by step tutorial below as we show you how to make this easy switchto a gluten-free version. Just in time for those upcoming holiday dinners!
Looking for another spin on this traditional side dish? You have to try our green bean casserole with bacon or this dairy-free green bean casserole!
What You Will Need
- green beans – just give the ends a little trim and they are ready to go!
- butter – a little bit used to sauté the mushrooms and a little used to make a roux for that thick & creamy sauce.
- sweet yellow onion & fresh garlic – classic flavor starters that are always a must.
- baby bella mushrooms – sliced fresh mushrooms are definitely a traditional ingredient for one of your favorite side dishes.
- gluten free flour – we absolutely love Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, but feel free to use pick-up your favorite from the grocery store!
- dairy free creamer or half & half – either option is great for making that mushroom sauce nice and smooth.
- chicken broth – you can use a store-bought chicken broth or homemade chicken broth for some extra flavor.
- kosher salt & ground black pepper – simple seasonings to add a little flavor!
- gluten free french fried onions – just make sure you check the label for a gluten-free french fried onion option!
- optional: red pepper flakes for a little kick of heat
How To Make Gluten Free Green Bean Casserole
The first steps to making this delicious gluten-free green bean casserole are to gather all the ingredients and make sure the flour and french fried onions are certified gluten-free.
Now it is time to blanch the fresh green beans. Simply bring a large pot of water to a rolling boil, place the green beans in the water to simmer for 2-4 minutes, and then carefully remove them with a pair of tongs. Place hot green beans directly in a large bowl ice bath to cool immediately. Once cool, transfer the tender green beansto a casserole dish.
Next, bring a large skillet to a medium heat and add 3 tablespoons of butter to melt. Add in the onion and garlic. Move around the pan to soften for a few minutes.
Then add the sliced mushrooms and continue cooking for 2-3 more minutes or until softened.
Use a slotted spoon to remove the mushrooms and onions and set aside. Keeping the hot skillet at a medium high heat, add the rest of the butter to melt, and then mix in the gluten free flour. Now gradually pour in the creamer and broth, while whisking continuously. The roux will act as the thickening agent to create a creamy sauce.
Stir the cooked mushrooms and onions back in to the sauce.
Pour this homemade mushroom sauce over the blanched green beans in the baking dish. Add 3/4 cup of the gluten-free french onions.
Toss everything together to fully combine the green bean mixture. Place in the preheated oven to bake at 350 degrees F for about 20-25 minutes of cook time.
Sprinkle the rest of the crispy fried onions on top and then bake for another 5-10 minutes or until the crispy onion topping isgolden brown.
Best Ways To Serve Gluten-Free Green Bean Casserole
This traditional casserole is always a must on our holiday tableat special occasions! Typically served alongside all the traditional Thanksgiving food, like grilled turkey, mashed potatoes, & gluten free stuffing, all topped with a generous pour of gluten free gravy. And if you are looking for some more Thanksgiving side dish recipes you should checkout our complete list of 35+ Thanksgiving Side Dishes!
Recipe FAQ
- Green Beans: we love the crispness that fresh green beans bring, but you can also use frozen green beans or canned green beans. If using frozen, we highly recommend heating them before placing the the baking dish.
- Cream: use the option that works for you! We love NutPods Unsweetened Creamer for a dairy-free or lighter version, but you can also use half & half.
- Optional additions: feel free to add a sprinkling of red pepper flakes, cheddar cheese, or even some cooked bacon bits to make gluten free green bean casserole with bacon!
- Make Ahead: holiday cooking can get a little hectic so make life a bit easier and prep this green bean casserole the night before! Just get to the recipe to the point of baking and instead of placing it in the oven, cover with plastic wrap or aluminum foil and place in the fridge overnight. The next day, let it sit out to return to room temperature and then follow the baking instructions.
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Gluten Free Green Bean Casserole
5 Stars4 Stars3 Stars2 Stars1 StarNo reviews
- Author: Erin Jensen
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Stove Top + Oven
- Cuisine: American
Description
Gluten Free Green Bean Casserole – make your favorite green bean casserole recipe gluten-free! Perfect for your next holiday meal!
Ingredients
Scale
- 1 poundfresh green beans
- 7 tablespoonbutter,divided(regular or dairy-free)
- 1medium yellow onion,diced
- 1 teaspoongarlic,minced
- 12 ozbaby bella mushrooms,sliced
- 3 1/2 tablespoons gluten-free flour
- 1 1/2 cupsNutpods unsweetened/unflavored creamerORhalf-and-half
- 3/4 cupchicken broth
- 1 teaspoonkosher salt(more to taste)
- 1/4 teaspoonground black pepper
- (optional) 1/4 teaspoonred pepper flakes
- 2 cups gluten free french fried onions,divided
Instructions
- Oven: Preheat oven to 350 degrees F.
- Blanch Green Beans:Fill a medium saucepan 3/4 full of water and bring to a simmer. Meanwhile, take a large bowl and fill 3/4 of the way with water. Add ice to create an ice bath. Set aside. Add green beans to the simmering water. Let cook 2-4 minutes. Using a pair of tongs, carefully remove the green beans from the simmering water and place them directly into the ice bath. Let sit for 5 minutes or until fully cooled. Remove and place into a 9×13 baking pan.
- Cook Onions + Mushrooms: Bring cast iron skillet to medium-high heat. Add 3 tablespoons of butter and let melt; swirl to coat the pan. Add onion and garlic. Move around pan until until the onions have softened, approximately 2-3 minutes. Add mushrooms and move around pan until they have softened, another 2-3 minutes. Remove mushrooms and onions with slotted spoon and place on a plate. Set aside.
- Make Sauce: Add remaining 4 tablespoons of butter to pan and let melt. Add gluten free flour and use a whisk to combine into a paste (a.k.a. a roux). Slowly add in the creamer and then the chicken broth, whisking the entire time and ensuring the mixture is hot enough to just barely simmer. Let simmer, uncovered, 3-5 minutes. Once thickened remove from heat and add back in the mushrooms and onions as well as the salt, pepper and red pepper flakes (if using). Stir to combine. Taste and adjust salt or pepper, as needed.
- Combine: Pour the mushroom mixture over the green beans and add approx. 3/4 cup of the gluten free french fried onions; stir to combine.
- Bake: Place in oven, middle rack and uncovered, for 20-25 minutes. Remove and cover with remaining gluten-free french fried onions. Return to oven for an additional 5-10 minutes.
- Cook + Serve: Remove and let cool sightly before serving (sauce will thicken as it cools).
Notes
- Dairy-Free: to make this dairy-free use a plant-based butter and Nutpods creamer (unsweetened/unflavored).
- Green Beans: feel free to cut the whole green beans into 2 inch pieces if you prefer!
- Storage: store leftover green bean casserole in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 6oz
- Calories: 119
- Sugar: 2.6 g
- Sodium: 219.3 mg
- Fat: 8.4 g
- Carbohydrates: 10.1 g
- Protein: 2.4 g
- Cholesterol: 18.1 mg
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