Gluten Free Green Bean Casserole
Gluten Free Green Bean Casserole made from scratch with fresh green beans baked in a creamy mushroom sauce, topped with crispy fried onions, perfect for your Thanksgiving menu!
Gluten Free Green Bean Casserole is a traditional Thanksgiving dinner recipe, and my version is made from scratch with simple, wholesome ingredients. I don’t use any canned soups, instead using a homemade mushroom cream sauce that’s mixed with the green beans and baked until bubbly, then topped with gluten free fried onions. This casserole is easy to make ahead of time, and the entire recipe only takes about an hour from start to finish!
I also recommend trying my Gluten Free Crispy Onions recipe if you’d like to make them yourself (or can’t find them at the store). They’re easier to make than you’d think!
If you loved this recipe, you’ll also love my Gluten Free Stuffing, Gluten Free Cream of Mushroom Soup, and my Crockpot Green Beans!
Why You’ll Love My Green Bean Casserole Recipe
Made from Scratch – This green bean casserole recipe is made entirely from scratch using easy pantry ingredients and fresh green beans!
Gluten Free – Because everything is from scratch, we’re not using canned soup, so you can be sure that everything in this dish is 100% gluten free! You can enjoy your favorite traditional recipe every year!
Ingredient Tips & Substitutions
Green Beans. Make sure your green beans are firm, and snap when broken in half to make sure they’re fresh.
Mushrooms. We’re making a mushroom sauce instead of using canned cream of mushroom soup. I use cremini or button mushrooms. You could also use portobello.
Onion. I use Vidalia onion, because it has some nice sweet notes that balance some of the savory ones in this recipe. You can also use yellow onions.
Gluten Free Flour. I like to use a cup-for-cup or 1:1 gluten free flour blend to thicken the sauce. The flour blend you use can impact the flavor. I like to use Bob’s Red Mill or King Arthur gluten free flour.
If you’re not gluten free, you can just use regular flour instead.
Vegetable Stock. This helps create the sauce. I use vegetable stock, but you can also use chicken broth. Just make sure it’s gluten free.
Milk. This helps make the mushroom sauce creamy. You can also use half and half, heavy cream, or just use an equal amount of extra broth, almond milk, or canned coconut milk if you’re dairy-free.
Spices. I like to add dried thyme, garlic powder, onion powder, kosher salt, and black pepper. You could also use some Italian seasoning instead.
Gluten Free Friend Onions. I make my onions from scratch, and I’ve written a detailed post about how to make them here.
I recommend making them earlier in the day, so you don’t have to worry about it when it’s closer to dinner time. If they lose their crispiness, they’ll get it back in the oven when you top the casserole.
How to Make Gluten Free Green Bean Casserole
Bring a pot of water to a boil and blanch the green beans for about 3-5 minutes. They’ll turn bright green and have a crisp-tender texture.
You can also add salt to the water to give the green beans more flavor. Once they’re done, use a slotted spoon to transfer the green beans into an ice bath, so they stop cooking. Drain the green beans and pat dry with a paper towel.
Add the olive oil and onions to a skillet. Saute the onions for 2-3 minutes, then add the mushrooms and cook until the mushrooms begin to brown.
Add the seasoning and stir everything together.
Add the butter to the skillet and stir until it melts. Sprinkle in the flour and stir continuously for 2-3 minutes, until the flour begins to brown and smell nutty.
Slowly pour in the broth, stirring to combine with the flour mixture, using the spoon to break up any big pieces. Then slowly pour in the milk and stir until combined.
Once the mushroom sauce thickens, add the green beans to the casserole dish and pour the mushroom sauce over them.
Use a spoon or a pair of tongs to coat the green beans in the sauce, spreading them out evenly in the pan.
Bake at 400°F for about 20 minutes, until bubbling on the sides. Top with the fried onions and bake for another 5-10 minutes, until the onions are warmed through and crispy.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
I recommend blanching the green beans before baking them. This basically means dropping them into boiling water for only a few minutes, then immediately into an ice water bath to stop the cooking process. This will ensure that the green beans are all cooked through and the right texture in the end.
Recipe Variations
- Top with some crispy bacon pieces along with the fried onions.
- For a cheesy casserole, add some shredded cheddar cheese or gruyere cheese to the green beans in the baking dish.
- If you’re a garlic lover, add 3-4 garlic cloves to the mushroom and onions while they’re cooking.
- Instead of fried onions, try mixing together gluten free panko breadcrumbs with a few tablespoons of parmesan cheese and melted butter, and sprinkling it on top of the green bean casserole.
- Try adding some crunchy bits like almonds or pecans.
- Give it a kick with a dash of cayenne or red pepper flakes.
Frequently Asked Questions
You can make this ahead of time, just follow the recipe up until you mix everything together in the baking dish. Instead of baking, allow to cool, cover, and refrigerate for up to 24 hours. Remove from the refrigerator about 20 minutes before you’re ready to cook, because you don’t want to put a cold dish directly into the hot oven. Then follow the rest of the recipe as-written.
You can also use canned or frozen green beans. If you do, skip the blanching step. Drain any canned beans, and defrost the frozen ones before cooking.
More Holiday Side Dish Recipes
- Slow Cooker Candied Sweet Potatoes
- Creamy Parsnip Puree
- Gluten Free Mac and Cheese
- Creamed Peas and Potatoes
Tried this recipe? ⭐ Leave a review and share what worked best for you—your tips help other home cooks get the same delicious results!
Gluten Free Green Bean Casserole from Scratch
Ingredients
- 1 1/2 pounds fresh green beans, trimmed
- 2 tablespoons extra virgin olive oil
- 8 ounces cremini mushrooms, sliced
- 1 medium Vidalia onion, chopped
- 1/4 cup unsalted butter
- 1/4 cup gluten free all purpose flour, 1:1
- 1 cup chicken or vegetable broth, gluten free, low sodium
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt, (or to taste)
- 1/2 teaspoon black pepper, (or to taste)
- 2 cups gluten free fried onions, (click this ingredient for a homemade version)
Instructions
- Bring a large pot of water to a boil over medium-high heat. Add the fresh green beans and cook until bright green and crisp-tender, about 3-5 minutes. Drain the green beans and transfer them to a bowl of ice water.
- Preheat the oven to 400°F. Grease a 9×13″ baking dish and set aside. Drain the green beans from the ice water and pat dry with a paper towel.
- In a large skillet over medium heat, add the olive oil and onions. Cook the onions for 2-3 minutes, then add the mushrooms and stir everything together. Saute the mushrooms until they begin to brown, about 8-10 minutes.
- Add the butter and spices to the mushrooms and stir until melted. Sprinkle with flour and stir everything together until the flour begins to brown and smell nutty, stirring constantly.
- Pour in the broth and milk and stir everything together. Bring to a low simmer, stirring often, until the mixture begins to thicken. Remove the sauce from the heat.
- Add the green beans to the baking dish, and pour the mushroom sauce over the green beans. Use a spoon to mix everything together. Bake for 20 minutes, or until bubbling around the edges.
- Top with the crispy fried onions and bake for an additional 5-10 minutes, until the onions are warmed through, golden brown, and crispy.
Notes
- If you make the sauce in a large dutch oven, you can add the green beans directly to it and mix everything together, then transfer right to the oven.
- Make sure the green beans are dry before adding them to the mushroom sauce, so they don’t water the sauce down.
- You can cut the mushrooms into smaller pieces, or leave them as slices. It’s just a personal preference. I like to have bigger pieces in my casserole.
Nutrition
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle.
