Gluten-Free Green Bean Casserole
Savor the flavors of a homemade gluten-free green bean casserole, crafted from scratch with fresh green beans and a rich, creamy mushroom sauce. Topped with crispy French fried onions, this version ensures that everyone can enjoy the classic comfort of green bean casserole, regardless of dietary preferences.
Gluten-Free Green Bean Casserole Recipe
Green bean casserole is my absolute FAVORITE side dish at Thanksgiving dinner; this homemade version will surely be yours too!
As someone who loves creating in the kitchen, my passion extends to crafting dishes that are not only delicious but also accessible to everyone. My homemade gluten-free green bean casserole dish is a testament to this philosophy.
Opting for fresh green beans rather than the usual canned green beans adds a satisfying crunch and vibrant freshness to the dish, making it a personal favorite.
The gluten-free French fried onions, carefully crafted from scratch (or store-bought to save time), bring a crispy element, complementing the star of the show – a homemade mushroom sauce that’s richer and more flavorful than any canned cream of mushroom soup.
Ingredients
- fresh green beans
- mushrooms
- french fried onions
- fresh garlic
- fresh thyme
- fontina cheese
- butter
- heavy cream
- vegetable or chicken broth
- brown rice flour
- salt and pepper
How to make Gluten-Free Green Bean Casserole
1. Make the fried onions: You’ll need one serving of Gluten-Free French Fried Onions. Coat them in gluten-free flour, fry them in a pan with oil, and set them to the side.
2. Blanch the green beans: Rinse them, trim the ends, cut in half boil water in a large pot, and cook for 5 minutes until tender. Drain and add them to a large bowl with cold water to stop the cooking process.
3. Make the mushroom sauce: Melt a little butter on medium-high heat in a large skillet. Add the mushrooms, thyme, salt, and pepper, and cook. Add the garlic, stir, and cook until fragrant. Add the brown rice flour and stir together. Add the broth, boil, and turn the heat down to medium-low and let it simmer. Add the heavy cream and cheese, and stir until the cheese is melted and fully mixed with the sauce and the sauce thickens.
4. Assemble the dish: Pour the green beans into the same pan you cooked the mushroom sauce in and stir together. Scoop the mixture into a casserole dish and top with fried onions.
5. Bake: Pop in the oven and bake for 10-15 minutes or until bubbly.
Why you’ll love this recipe!
- quick and easy
- gluten-free
- fresh green beans
- homemade mushroom sauce, none of that bland canned stuff!
How to store Green Bean Casserole
Fridge: Store the casserole in an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for up to 4 days.
Freezer: Place the casserole in a freezer-safe, airtight container and store it in the freezer for 2-3 months.
Common Questions
Can I use regular flour for this recipe? Of course! Simply switch out the brown rice flour for all-purpose flour. It’s a 1:1 ratio.
How can I thicken my green bean casserole? Incorporate a thickener such as cornstarch or flour (1 tablespoon at a time) and cook a little longer to evaporate some of the liquid.
Do I have to make my own gluten-free fried onions? While I do have a quick and easy recipe for Gluten-Free Fried Onions, you can also save time by using gluten-free store-bought ones such as these ones.
Looking for more gluten-free recipes? Try these!
Turkey Sausage and Butternut Squash Hash
Cauliflower Gnocchi with Chicken Sausage
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Gluten-Free Green Bean Casserole
Ingredients
- 2 cups gluten-free french fried onions
- 1 pound fresh greens beans (trimmed and halved)
- 2 tablespoons brown rice flour
- 2 tablespoons unsalted butter
- 8 oz baby bella mushrooms (quartered)
- 1/2 tablespoon fresh thyme
- 2 garlic cloves (minced)
- 1/2 cup vegetable or chicken broth (low sodium)
- 1.5 cups heavy cream
- 4 oz fontina cheese (grated)
- salt and pepper (to taste)
Instructions
- Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper and set aside.
- Make one serving of my Gluten-Free French Fried Onions or use store bought.
- Bring a gallon of water and 1 tablespoon of salt to a boil in a large pot. Add the beans and blanch for 5 minutes. Drain and place in a large bowl filled with cold water to stop the cooking process. Drain and set to the side.
- In a large skillet, melt the butter over medium-high heat. Add the mushrooms, salt, pepper, and, thyme, and cook for about 5 minutes, until the mushrooms release some of their water. Add the garlic, stir, and cook for another 1-2 minutes, until fragrant. Add the brown rice flour and stir together until fully incorporated. Add the broth, boil, and turn the heat down to medium-low and let it simmer for 3-4 minutes. Add the heavy cream and cheese, and stir until the cheese is melted and fully mixed with the sauce. Simmer over medium-low heat, stirring occasionally, until the sauce thickens, about 5-10 minutes.
- Remove from heat and stir in the green beans. Pour into a casserole dish, top with fried onions, and cook until bubbly, about 10-15 minutes. Remove from oven, serve warm, and enjoy!
