Easy Gluten Free Green Bean Casserole From Scratch
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 amd real food ingredients 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 & easy to digest in the recipe card.
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.
Storage & Make Ahead Tips
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 topping and bake as directed. You can also prep the sauce and green beans separately up to 3 days in advance. Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!