Gluten-Free Green Bean Casserole
The Thanksgiving classic gets an upgrade! My Gluten Free Green Bean Casserole keeps all the nostalgic, creamy comfort you love. But it’s made from scratch with fresh, crisp-tender green beans and a rich, savory mushroom sauce using simple, naturally gluten-free ingredients. It’s the perfect vegetable side dish to round out your holiday dinner!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop, Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
If your family is anything like mine, no holiday meal is complete without a classic green bean casserole. Especially Thanksgiving, where it’s one of our most beloved vegetable side dishes (right up there with my gluten-free sweet potato casserole and, of course, corn pudding!).
I make this classic green bean casserole with fresh green beans, plus a few minor tweaks from the original that make this version totally gluten-free. It starts with my very own creamy, savory mushroom sauce and ends with a flavorful layer of gluten-free crispy fried onions (can’t find them? No worries, I’ll share some topping alternatives). It’s a simple and cozy recipe for a perfect side dish.
An Easy Gluten-Free Green Bean Casserole, Perfect for the Holidays
This homemade green bean casserole is so easy to make from scratch, that it’s sure to become a fixture at your holiday table, too! Here’s why
- Simple ingredients. We are skipping the canned stuff here (other than the fried onions, but there are other options, too), meaning you get fresher flavors and better textures. But there’s nothing fancy or complicated either. We’re talking things like fresh veggies, milk and cream cheese, plus cornstarch for thickening.
- Easily gluten free. No need to search and hope your grocery store has one of the gluten free brands of cream of mushroom soup, and no fussing with gluten free flour. Just basic ingredients make it naturally gluten free.
- No mushy casseroles. With fresh beans instead of canned, you can control how much you cook them. And the sauce is smooth, not gloopy. It’s the perfect balance of creamy with crisp-tender, and even a little crunch on top.
- Simplifies the holiday. While this green bean casserole comes together quickly, you can also assemble everything the day before, then just pop it in the oven.
Recipe Ingredients
With a couple of easy trade-ups (no canned soup!), you can make a delicious and classic green bean casserole that’s 100% gluten-free. Below is what you’ll need, with the actual amounts and details available in the recipe card.
- Green Beans: Wash and trim your fresh green beans, then chop them into even-sized 1 to 1½-inch pieces.
- Butter: I prefer to use unsalted butter when cooking. It gives more control over the overall saltiness of the dish.
- Onion: A basic red or yellow onion is fine, or you can go with something sweeter like Vidalia.
- Mushrooms: Sliced white mushrooms are classic, but cremini or baby bellas are also great options.
- Salt and Pepper
- Milk: Whole milk or 2% milk to make the base for the gluten-free mushroom sauce.
- Cornstarch: To thicken the sauce, I find cornstarch is the best alternative to wheat flour. It’s also the easiest to find in the grocery store and naturally gluten free (no extra costs!).
- Cream Cheese: You can use light or regular cream cheese for this recipe. Whichever you choose, I recommend buying the cream cheese that comes in blocks vs. the kind that comes in a tub, and DO NOT use fat free!
- Topping: Your choice of gluten-free casserole topping. Gluten-free French fried onions, cracker crumbs, gluten free breadcrumbs, or shredded cheddar cheese are good options.
How to Make Green Bean Casserole
Grease up a casserole dish and preheat your oven to 350°F. It’s time to make the best green bean casserole! Here’s how:
- Cook the Green Beans. First, steam your washed and trimmed green beans over simmering water until they’re tender-crisp (or to your liking). If you’re using frozen or packaged green beans, you can go by the directions on the package.
- Sauté the Mushrooms. Meanwhile, sauté the onions and mushrooms in a skillet with butter and a pinch of salt and pepper until they are tender and slightly browned.
- Make the Sauce. Once the onions are translucent and the mushrooms are browned, stir in a cup of milk, followed by cream cheese. When the sauce is smooth and bubbling, whisk together a slurry of cornstarch and the remaining milk, then add this to the mushroom sauce.
- Thicken and combine. Now you’ll let it simmer to thicken. Then stir the drained green beans into the thickened sauce.
- Bake the Casserole. Transfer the mixture into your prepared baking dish. Bake until the casserole is hot and bubbly.
- Add the Topping. For the crispiest topping, add your onions or crumb mixture in the last few minutes of baking. This keeps them golden and crunchy, not soggy.
Tips for Success
Some tips when preparing the perfect gluten-free green bean casserole:
- Use the Right Dishes. I love making gluten free casseroles, and the one thing that is essential for all of these, including green bean casserole is the right baking dish. I am a big fan of CorningWare French White casserole dishes. They distribute the heat evenly, are easy to clean, are durable enough for everyday, but also look elegant – a worthwhile investment for your kitchen!
- How To Fix a Watery Casserole: If your casserole comes out of the oven looking… er… soup-ish, all isn’t lost. Remove the topping, then return the green bean mixture to your skillet to simmer a bit longer. You can also scoop out a little of the cream sauce, whisk it with another spoonful of cornstarch, then add it back in.
- Avoid Burning the Topping: Only add the casserole topping towards the very end of the cooking time. Adding the topping too soon or baking it in an oven that’s too hot will cause the topping to brown quicker than expected.
How to Store and Reheat This Dish
- Fridge – Cool the casserole and cover it with a lid or plastic wrap. Or transfer smaller quantities of leftovers to an airtight container. Refrigerate for up to 3 days.
- Freezer – Green bean casserole can be stored frozen for up to one month. Once the casserole is cool, wrap it tightly with plastic wrap plus a layer of foil before freezing. Thaw overnight in the fridge before reheating, or reheat right from frozen.
- Reheat – If you’re storing leftovers, you can always sprinkle on some additional crispy onions or another topping. I recommend reheating the green bean casserole at 350ºF until it’s warmed through, adding the extra topping towards the end.
FAQs
How Do You Keep Green Bean Casserole from Getting Mushy?
There are a few ways that you can avoid a mushy green bean casserole:
- Skip the canned beans. This recipe turns out amazing with fresh green beans, and it also works well with frozen beans. However, canned green beans tend to lose their texture after baking.
- Be sure that you don’t overcook the green beans at the steaming stage, keeping in mind that the beans will still go into the oven afterward.
- A mushy topping could mean that your casserole is too watery. Avoid undercooking the green beans, which can cause them to leak excess moisture while the casserole bakes. Steam your green beans to the sweet spot of “fork-tender” for best results.
- Lastly, cornstarch is your friend! Add enough cornstarch so that the filling is thick enough to support the topping, and not soupy. If you do end up with a watery casserole, see the recipe notes below for tips on how to fix it.
Can I Use Frozen Green Beans? How About Canned?
Yes, frozen green beans are a great way to streamline prep time. Just like the fresh beans, steam them until crisp-tender. As mentioned, I would skip the canned beans, but if that’s your only option. drain them well and reduce the baking time until it is just heated through.
Is There a Mushroom Soup that Is Gluten-Free?
Most conventional canned soups (like traditional Campbell’s) and packaged soup mixes are sadly not gluten-free. There are options available now, including a new-ish gluten free line from Campbell’s, and Pacific Foods. Personally, I have not been thrilled with the taste of these, not to mention the extra sodium and preservatives. That’s why I make my own! Thickening alternatives to flour, like the simple combo of cornstarch and cream cheese, fit the bill perfectly and yield a creamy, stable sauce.
This way, everyone rests assured that the mushroom sauce for this casserole is 100% safe for gluten intolerances, AND it tastes delicious!
I Can’t Find Gluten Free French Fried Onions. What Else Can I Use For a Topping?
Since I first created this recipe, Aldi has discontinued their Gluten Free French Fried Onions that used to be available during the holiday season. You may still be able to find them in Kroger Stores, including Harris Teeter and Ralphs. And, at the time of updating this post, there is a similar product available on Amazon. But you can still top your green bean casserole with something tasty, even if you can’t find the crispy onions. Here are some other options:
- Make it cheesy. Try some shredded cheddar or Monterey jack, grated parmesan, or even crumbled feta.
- Go a little nutty. Chopped walnuts, almonds, or pecans would also add that crunch factor.
- Keep it crunchy. Crushed potato chips, gluten free crackers, or even these homemade Gluten Free Cheddar Crackers would be a great option. Or even just a sprinkle of gluten free breadcrumbs, perhaps combined with a little cheese.
Can I Make it Ahead?
Yes, you can prepare gluten free green bean casserole in advance! If you’re making it ahead, it is best stored before you add on the topping. Once the green beans are in the baking dish, store the cooled casserole tightly covered in the fridge for up to 3 days.
When you’re ready to bake it, take the green bean casserole out about a half hour before and then bake/add the topping as directed.
Make it a Meal
Thanksgiving, Christmas, Easter – whatever holiday is around the corner, this gluten-free casserole is a constant crowd-pleaser. Here are some of my favorite ways to serve it:
- As a vegetable side dish next to a whole Herb Roast Turkey or Glazed Holiday Ham.
- With other festive sides like Gluten Free Stuffing, Instant Pot Mashed Potatoes, Pumpkin Pie Spice Melting Sweet Potatoes, and Jellied Cinnamon Orange Cranberry Sauce.
- Don’t forget holiday breads like my Gluten-Free Buttermilk Sweet Biscuits or Gluten-Free Apple Butter Cornbread.
Gluten-Free Green Bean Casserole
Ingredients
- 1 ½ lbs green beans washed, ends snipped off, and cut into 1-1 ½-inch pieces
- 2 Tablespoons unsalted butter
- ¼ cup minced onion
- 12 oz white mushrooms , sliced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 ½ cups milk , divided
- 4 oz. cream cheese , regular or light
- 1 Tablespoon cornstarch
- ⅔ cup gluten-free French fried onions OR cracker crumbs OR cheddar cheese
Instructions
- Preheat the oven to 350°F. Coat a 1 1⁄2 quart casserole dish with nonstick cooking spray.
- Rinse 1 ½ lbs green beans thoroughly and snip off the ends. Cut into 1-1 ½-inch pieces. Place green beans in a steamer basket over simmering water and steam to the desired doneness. Or cook according to package directions if using fresh green beans in a microwave bag or frozen beans.
- Melt 2 Tablespoons unsalted butter in a skillet over medium heat and add ¼ cup minced onion and 12 oz white mushrooms, sliced. Season with 1 teaspoon kosher salt and 1 teaspoon black pepper. Saute until the onions are translucent and the mushrooms are browned and tender.
- Divide the 1 ½ cups milk, and add 1 cup milk and 4 oz. cream cheese to the skillet and stir until smooth and heat until bubbling. Whisk 1 Tablespoon cornstarch into the remaining 1⁄2 cup milk and stir into the creamy mushroom mixture. Bring to a boil and simmer for about 5 minutes until thickened.
- Add the green beans to the pan and stir to coat thoroughly.
- Transfer the green bean mixture to the prepared casserole dish and bake at 350°F for 10-15 minutes until hot and bubbly. Sprinkle ⅔ cup gluten-free French fried onions or other topping over the top and bake for another 3-5 minutes until golden brown.
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