Dive into a delightful, Gluten Free Green Bean Casserole recipe! This recipe is lovingly crafted with fresh ingredients and bursting with nostalgic flavors that’ll transport you straight to Grandma’s kitchen.
Green Bean Casserole is a traditional dish that has been a staple on Thanksgiving tables for decades. This dish is a side dish that perfectly complements the turkey and other dishes on the Thanksgiving menu. For those following a gluten-free diet, this might have been a dish that you had to skip in years past, but not anymore! Today, I am sharing my tried and true gluten-free Green Bean Casserole recipe, along with step-by-step photos, meal prep, and storage instructions!
What You’ll Need
As always, this is a quick overview of the ingredients needed to make green bean casserole from scratch. The complete, printable recipe is below so just keep scrolling.
- Green Beans: I use fresh green beans in this casserole, which requires blanching. However, if you need to use canned green beans you will need 2 (15 ounce) cans cut green beans, drained and rinsed.
- Butter: I always use salted butter, but unsalted butter will also work.
- Onion, Garlic and Mushrooms: freshly chopped onion, garlic and thinly sliced fresh mushrooms are also needed. You can use white or yellow onion in this recipe, as well as baby bella or cremini mushrooms.
- Gluten Free Flour: this is my preferred flour. If you are not gluten free simply use regular all-purpose flour. This is used to thicken the sauce and make a homemade cream of soup.
- Broth and Milk: you can use chicken or vegetable broth in this recipe. For milk, you can use whole milk, 2%, or unsweetened almond milk.
- Seasonings: Worcestershire sauce; remember to double check and make sure it is gluten free. You will also need salt and pepper to taste.
How to Make Green Bean Casserole Gluten Free
In addition to the ingredients listed above, you will need a pot to blanch the green beans, a skillet to make the sauce, as well as a casserole dish or skillet. I have documented each step of the process below so you can make this simple green bean recipe for all of your holiday events!
Blanch the Green Beans
Bring a medium pot of water to a boil over high heat. Add the green beans and boil for 5
minutes. Use a slotted spoon to transfer the semi-cooked green beans into a bowl filled with ice
water. Allow to cool for 3 minutes, then drain out the ice water, just leaving the green
beans in the bowl.
Make the Sauce
To your skillet, add the butter and onion and cook over medium heat for 5 minutes. Add the garlic and cook for another 1-2 minutes. Continuing to cook over medium heat, mix in the sliced mushrooms and cook for 5-7 minutes until softened. Add the gluten-free flour and mix it into the mushroom-onion mixture until it’s no longer visible, about 1 minute.
Add the Green Beans
Pour in the broth, milk, worcestershire sauce, salt & pepper. Bring to a simmer over medium-high heat and cook for about 5 minutes until it begins to thicken. Add the semi-cooked green beans to the mushroom mixture and stir together.
Bake for 30 minutes in the center rack of the oven. Remove the pan from the oven and sprinkle the top of the casserole with the fried onions. Then, bake for an additional 10 minutes. Remember to watch the dish the last few minutes. If the onions are browning too quickly if is okay to remove it from the oven a few minutes early.
Allow to cool 15 minutes before digging in. The liquid will thicken as it sits. This dish pairs well with Roasted Turkey Breast, Crock Pot Cheesy Potatoes, and homemade Cranberry Sauce! Some other recipes you might serve alongside green bean casserole include:
- Smoked Whole Turkey: a whole turkey is seasoned and smoked low and slow for intense flavor!
- Air Fryer Sweet Potatoes: simple, delicious, and very easy!
- Roasted Acorn Squash is a sweet and savory side dish requiring minimal ingredients or effort!
- Brussels Sprouts with Bacon: a side that everyone requests!
What kind of green beans are best for green bean casserole?
- Fresh Green Beans: Using fresh green beans allows for a crisper texture and a slightly fresher flavor. When using fresh green beans, it’s a good idea to blanch or steam them briefly before adding them to the casserole to ensure they are tender but still have a bit of a crunch. You can trim the ends and cut them into bite-sized pieces if desired.
- Canned Green Beans: Canned green beans are a convenient option, especially when you want to save time in the kitchen. They are already cooked and softened during the canning process, so they require less preparation. Simply drain and rinse them before adding them to the casserole.
Ultimately, the choice between fresh and canned green beans comes down to personal preference and the time you have available for preparation. Some people prefer the fresh, slightly crisp texture of blanched green beans, while others appreciate the convenience of canned green beans. Both options can result in a delicious green bean casserole.
Storage and Reheating
Allow the green bean casserole to cool down to room temperature before storing it. This helps prevent condensation inside the storage container, which can make the casserole soggy. Transfer the leftover casserole into an airtight container or cover the original casserole dish tightly with plastic wrap or aluminum foil. To reheat use one of these methods below:
- Microwave: heat in 30 second increments until warm.
- Air Fryer: preheat an air fryer to 350 degrees F for 3 minutes. Place a liner in the air fryer and add the green bean casserole. Warm the casserole in 2-minute increments until warm.
- Oven: preheat the oven to 350 degrees F. Warm the casserole 15-20 minutes until heated through.
Yes! Follow the recipe as directed and bake only 20 minutes (with no onions on top). Allow the casserole to cool completely and store as directed above. When ready to serve bake the dish 10 minutes to warm through, then add the fried onions and bake an additional 10 minutes until the onions are crispy.
Absolutely. If you are not gluten free any traditional all purpose flour will work.
Yes. If you prefer to skip the onions that will work. Alternatively, if you want to add crunch in a different form you can combine 1 1/2 cups crushed gluten free crackers with 3 tablespoons melted butter and bake as directed.
Yes. Instead of butter you can use ghee or coconut oil. Instead of cow’s milk you can use gluten free oat milk, unsweetened almond milk or unsweetened canned coconut milk.
Other Casserole Recipes
- Loaded Cauliflower Casserole: If you need a cheesy, low-carb side dish, this Cauliflower Casserole is packed with everything you love in a baked potato!
- Cheesy Scalloped Potato: Thinly sliced potatoes are paired with a creamy cheddar and gouda sauce and chunks of smoked ham!
- Tater Tot Casserole: a lightened-up version of a classic! This dish has meat, veggies and crispy tots on top!
- Low Carb Breakfast Casserole: This easy Low-Carb Breakfast Casserole is super filling and full of healthy ingredients! Tender mushrooms, peppers, onions, and kale pair perfectly with your favorite sausage, eggs, and cheese.
- 1 1/2 pound fresh green beans, rinsed trimmed and halved (1 pound once
- 2 tablespoons unsalted butter
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 10 ounces mushrooms, stems removed and thinly sliced
- 2 tablespoons Gluten Free flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon each worcestershire sauce and kosher salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups store-bought gluten-free fried onions
- Bring a medium pot of water to a boil over high heat. Add the green beans and boil for 5 minutes. Use a slotted spoon to transfer the semi-cooked green beans into a bowl filled with ice water. Allow to cool for 3 minutes, then drain out the ice water, just leaving the green beans in the bowl.
- Preheat the oven to 350°F and grease a 9”x9” casserole dish (or 10” cast iron skillet)
with cooking spray or oil. Set aside. If using a cast iron skillet, saute all ingredients in it. If using a 9x9 dish, you can use a large skillet in the upcoming directions.
- To your skillet, add the butter and onion and cook over medium heat for 5 minutes. Add the garlic and cook for another 1-2 minutes. Continuing to cook over medium heat, mix in the sliced mushrooms and cook for 5-7 minutes until softened.
- Add the flour and mix it into the mushroom-onion mixture until it’s no longer
visible, about 1 minute.
- Pour in the broth, milk, Worcestershire sauce, salt and pepper. Bring to a simmer over
medium-high heat and cook for about 5 minutes until it begins to thicken.
- Turn off the heat. Add the semi-cooked green beans to the mushroom mixture and stir
- Bake for 30 minutes in the center rack of the oven.
- Remove the pan from the oven and sprinkle the top of the casserole with the
fried onions. Then, bake for an additional 10 minutes.
- Allow to cool for 10 minutes before serving, as the liquid will thicken as it sits.
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Nutrition Information:Yield: 6 Serving Size: 3/4 cup
Amount Per Serving: Calories: 181Total Fat: 10.3gCholesterol: 11mgSodium: 337mgCarbohydrates: 19gNet Carbohydrates: 16gFiber: 3gSugar Alcohols: 5gProtein: 6.5g