Gluten Free Green Bean Casserole from Scratch
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!
Servings: 8 servings
Calories: 253kcal
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 9x13" 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
Storage
Refrigerate leftover green bean casserole for 3-4 days in an airtight container.
Freeze leftovers in a freezer-safe container for 2-3 months.
Cooking Tips
- 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
Calories: 253kcal | Carbohydrates: 21g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 294mg | Potassium: 438mg | Fiber: 3g | Sugar: 7g | Vitamin A: 819IU | Vitamin C: 12mg | Calcium: 92mg | Iron: 2mg
