If you grew up on classic green bean casserole made with canned soup and those iconic crispy onions, this gluten-free green bean casserole is about to change your holiday table forever. It has the same creamy, cozy, golden brown top you remember except we’re using fresh green beans and real food ingredients (no canned stuff here) that still delivers all the nostalgic flavor your taste buds crave.
Whether it’s Thanksgiving dinner, Christmas, or just a Sunday you want comfort food, this version is simple, delicious, and made without any gluten-filled shortcuts. There are also tips for making it low fodmap and easy to digest in the recipe card.
Green bean casserole is one of those holiday season dishes that only works when it tastes like the real thing. I wanted to create a version that tastes like the original recipe but feels lighter, fresher, and made with ingredients you can actually find at Whole Foods (or your favorite grocery stores!) without hunting for a dozen gluten-free substitutes.
This homemade green bean casserole recipe keeps the cozy traditional vibes of the classic side dish, but instead of canned soup or canned green beans, we’re building flavor with fresh mushrooms, whole milk, broth, sage, and just a touch of tamari to round out the savory depth. It still gets bubbly in the casserole dish, the top gets perfectly golden brown, and the whole thing is shockingly easy. Bring this to a special occasion and watch even the extended family ask for the recipe!
You might also enjoy these other gluten free easy to digest side dishes, like these Truffle Mashed Potatoes, Homemade Cranberry Sauce or this Gluten Free Cornbread Stuffing, perfect for the Thanksgiving season.
Why You'll Love This Green Bean Casserole
- A healthier spin on the traditional green bean casserole using whole food ingredients that still gives you the same creamy sauce, crisp-tender fresh green beans, and nostalgic flavor of the original recipe without relying on canned soup.
- Made with fresh ingredients and real food, including blanched green beans, fresh mushrooms, and a gluten-free substitute for the classic creamy mushroom soup, so the whole thing tastes like the real thing but feels lighter.
- Finished with a golden brown, crispy topping thanks to gluten-free panko crumbs or homemade fried onions, giving this gluten-free version the best part of every classic side dish you grew up loving.
- Flexible to accommodate different dietary restrictions. This easy gluten free green bean casserole can be customized to be low fodmap friendly, dairy free or vegan/vegetarian friendly if needed with just a few swaps.
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Gluten Free Green Bean Casserole Ingredients & Tested Substitutions
- Fresh green beans. Fresh green beans give this dish the most crisp tender texture. Blanching keeps them vibrant.
- Oyster mushrooms or white button mushrooms. Totally optional but add depth and replicate that creamy mushroom soup vibe without the canned stuff.
- Broth. Chicken broth or veggie broth both work. Adds richness to the green bean mixture. If you need easy to digest, try these low fodmap broths from Gourmend Foods and use my code PDL15 for 15% off.
- Milk. I personally love using whole milk to give the creamier texture, but you can use dairy, lactose free or non-dairy milk for this recipe, and it still works great!
- Garlic powder or garlic-infused olive oil. Use infused oils if you want it more gut-friendly.
- Shallots. You can swap these for infused olive oil if you need a low fodmap version.
- Fresh sage. It's preferable to use fresh but if you only have dried, ground sage that will work as well.
- Parmesan cheese. Helps create that bubbly, golden brown top. Swap for dairy-free parm, if needed.
- Gluten-free panko crumbs. Panko crumbs give crunch without using potato chips or canned crispy fried onions.
- Tamari soy sauce. Just a splash makes the whole thing taste deeper and more savory. You can also use coconut aminos.
- Crushed pecans or almonds. Adds crunch and makes the topping feel special.
- Butter or dairy-free butter. For richness and sautéing.
- Arrowroot powder or gluten-free flour (optional). If you want the sauce thicker, whisk in 2-3 tablespoons.
Casserole Expert Tips & Tricks
- For extra crunch: Add a handful of gluten-free crispy fried onions on top during the last 5 minutes of baking.
- To thicken the sauce: Whisk in arrowroot powder or gluten-free 1:1 flour into the broth before adding beans. Just make sure to whisk well so there are no clumps.
- To prep ahead: Assemble everything except the topping. Cover with plastic wrap or aluminum foil, refrigerate, then bake the next day.
- Use a snug dish. An 8x8 or 1.5 quart dish keeps the sauce deep enough to bubble instead of drying out.
Gluten Free Green Bean Casserole Step by Step Instructions
1. Prep. Preheat oven to 375°F. Grease a small casserole dish or an 8x8 with olive oil spray.
2. Saute mushrooms. Heat butter in a large skillet over medium-high heat. Add mushrooms (if using) and sauté 3 to 4 minutes until softened. Stir in garlic powder (or garlic-infused oil) and shallots (or shallot-infused oil) and saute for 1-2 more minutes.
3. Pour in chicken broth and milk. Stir and bring to a gentle simmer on medium-low heat (about 5-6 minutes). Add chopped sage, tamari, salt, and pepper. Simmer 1 to 2 more minutes. Whisk in flour and whisk until there are no more clumps of flour.
4. Blanch the green beans. Wash and trim the stem ends of the green beans (and remove strings if needed). Bring a large pot of water to a rolling boil on high heat. Add the green beans and boil for 1 to 3 minutes until they are vibrant green and crisp-tender. Transfer the green beans immediately into a large bowl filled with cold water and ice cubes. Leave them in the ice bath for a few minutes until completely cool, then drain thoroughly and pat dry with paper towels.
5. Add the fresh green beans to the casserole dish and pour the mushroom broth mixture over top, tossing to fully coat the green beans.
6. Top. Sprinkle with Parmesan cheese and gluten-free panko crumbs on top of the green beans.
7. Bake. Bake for 30-35 minutes, or until the top is golden brown and bubbling around the edges.
8. Garnish. Garnish with crushed pecans or almonds before serving if desired.
Gluten Free Green Bean Casserole FAQs
Can I make this casserole dairy-free?
Oh, absolutely! You can use dairy-free butter, milk, and parmesan. Everything else in this recipe stays the same.
How do I double it for a crowd?
Double everything and bake it in a bigger casserole dish (or 9x13 dish) or two small casserole dishes. If you use a larger dish, start checking at 35 minutes, since a bigger casserole will need a little bit longer to bake.
Why is my green bean casserole watery?
Usually it is because of using frozen green beans or a thin sauce from dairy-free or low-fat milk. Pat the beans dry after blanching (or thawing, if using frozen) and let the sauce thicken before pouring it over. You can also add the gluten-free flour to make sure the sauce is thick before pouring over the green beans before baking.
What can I use instead of gf panko or nuts?
You can use crushed gluten free crackers or extra parm work for the topping instead of panko crumbs. For nut free, just skip the pecans or almonds in general.
Should I use fresh or frozen green beans?
Fresh green beans work best for this dish, however if you can only find frozen those will work too, you may just end up with a little extra liquid to leave behind before you've put the casserole in the oven. Canned green beans will make it softer and more like the original recipe, but reduce cooking time by 5 minutes otherwise the green beans will be utter mush (which is not what we want).
Where do I find infused olive oil?
I get both garlic infused olive oil and shallot infused olive oil from Fody Foods. You can find them in most grocery stores like Whole Foods or online through Amazon.
Gluten Free Casserole Storage & Make Ahead Tips
This gluten-free green bean casserole stores beautifully, making it perfect for busy holiday cooking. Once cooled, transfer leftovers to an airtight container and refrigerate for up to 4 days. Reheat in a 350°F oven for 10 to 12 minutes to keep the topping crisp; avoid microwaving if you want to maintain crunch.
To make it ahead, assemble the casserole without the panko topping, cover tightly with plastic wrap or foil, and refrigerate for up to 48 hours. When ready to bake, add the panko crumb topping and bake as directed. You can also prep the sauce and green beans separately up to 3 days in advance.
What to serve with gluten free green bean casserole
- Gluten Free Cornbread Stuffing
- Truffle Mashed Potatoes
- Homemade Cranberry Sauce
- Fall Kale Salad
- Festive Cranberry Mocktail
- Holiday Antipasto Wreath
Did you have a chance to make this recipe? If so, please leave me a 5 star rating & a review below. I always love and appreciate hearing from you!
Easy Gluten Free Green Bean Casserole From Scratch
Equipment
- small casserole dish or 8x8 pan
- large skillet
- small saucepan
- large pot
Ingredients
- 16 ounces fresh green beans trimmed and halved
- 1 cup fresh mushrooms diced (white button or oyster)
- 2 tablespoons butter or dairy-free butter
- 2 teaspoons garlic powder or 1–2 teaspoon garlic-infused olive oil
- 2 teaspoons diced shallots or shallot-infused olive oil
- ½ cup chicken bone broth or veggie broth
- ½ cup whole milk or dairy-free milk such as cashew or oat
- 1 teaspoon tamari or coconut aminos
- 2-3 tablespoons gluten free flour optional for thickening the sauce
- 5 fresh sage leaves finely chopped
- Salt and black pepper to taste
- 2 tablespoons freshly grated Parmesan cheese or dairy-free parmesan
- 3 tablespoons gluten-free panko crumbs
- 3 tablespoons crushed pecans or almonds optional, for crunch
- Olive oil spray for the baking dish
Instructions
- Prep. Preheat oven to 375°F. Grease a small casserole dish or an 8x8 with olive oil spray.
- Sauté mushrooms. Heat butter in a large skillet over medium-high heat. Add mushrooms (if using) and sauté 3 to 4 minutes until softened. Stir in garlic powder (or garlic-infused oil) and shallots (or shallot-infused oil) and sauté for 1-2 more minutes.
- Pour in chicken broth and milk. Stir and bring to a gentle simmer in a small saucepan on medium-low heat (about 5-6 minutes). Add chopped sage, tamari, salt, and pepper. Simmer 1 to 2 more minutes. Whisk in flour and whisk until there are no more clumps of flour.
- Blanch the green beans. Wash and trim the stem ends of the green beans (and remove strings if needed). Bring a large pot of water to a rolling boil on high heat. Add the green beans and boil for 1 to 3 minutes until they are vibrant green and crisp-tender. Transfer the green beans immediately into a large bowl filled with cold water and ice cubes. Leave them in the ice bath for a few minutes until completely cool, then drain thoroughly and pat dry with paper towels.
- Add the dry fresh green beans to the casserole dish and pour the mushroom broth mixture over top, tossing to fully coat the green beans.
- Top. Sprinkle with Parmesan cheese and gluten-free panko crumbs on top of the green beans.
- Bake. Bake for 30-35 minutes, or until the top is golden brown and bubbling around the edges.
- Garnish. Garnish with crushed pecans or almonds before serving if desired.
Notes
Expert Tips & Tricks
- For extra crunch: Add a handful of gluten-free crispy fried onions on top during the last 5 minutes of baking.
- To thicken the sauce: Whisk 1 teaspoon arrowroot powder or gluten-free flour into the broth before adding beans.
Donna says
This made it to the Thanksgiving table! So delicious and easy to make. What a nice twist to greenbeans without being too heavy, but full of flavor.