Gluten-Free Green Bean Casserole (From Scratch!)

Green bean casserole scooped onto a plate

Meaningful Eats

Gluten-Free Green Bean Casserole (From Scratch!)

8 servings

This homemade gluten-free green bean casserole is a holiday dinner classic!

This gluten-free version has an extra crisp, buttery topping made with gluten-free French fried onions and gluten-free panko!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 40

Cook Time 45

Total Time 1 25

Author Erin Collins

Ingredients

For the Topping

½ cup gluten-free panko bread crumbs
2 tablespoons melted butter or vegan butter
6 oz gluten-free french fried onions I use this brand

For the Green Bean Casserole

2 pounds fresh green beans trimmed and cut into 1-inch pieces
3 tablespoons butter or vegan butter
2 shallots finely chopped
1 pound cremini or baby bella mushrooms chopped
2 garlic cloves minced
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon dried thyme
3 tablespoons gluten-free flour
1 ½ cups chicken stock I use low-sodium
¾ cup heavy cream or coconut milk
¾ cup milk 1%, 2% or whole, or unsweetened almond milk

Instructions

Preheat the oven to 400F. Lightly grease a 9x13 baking dish with cooking spray.
Mix together the ingredients for the topping. Set aside.
Place the green beans in a large microwave safe bowl and along with ½ cup water and cover with plastic wrap. Microwave on high for 6-8 minutes until slightly tender. (They will continue to cook in the oven.)
In a large skillet over medium-high heat, melt the butter. Add the shallots and mushrooms and cook for 7-10 minutes until the mushrooms have released their liquid and started to soften.
Add the garlic, salt, pepper and thyme and cook for another minute.
Sprinkle in the gluten-free flour and cook for another 2 minutes, stirring constantly.
While whisking, slowly pour in the chicken stock. Whisk until the flour is smoothly incorporated.
Pour in the milk and cream and bring to a simmer. Simmer for about 5 minutes, until thickened. Season to taste with salt and pepper.
Drain the steamed green beans and pour into the prepared baking dish. Pour the sauce over the green beans and mix to combine.
Bake for 20-25 minutes until the green beans are mostly tender. Remove from the oven and sprinkle over the topping. Bake for another 5-10 minutes or until bubbly and golden.
Let cool for 10 minutes before serving. Enjoy!

Notes

MAKE IT DAIRY-FREE: Feel free to substitute heavy cream with coconut cream, if you prefer. You can also vegan butter in place of the butter and unsweetened almond milk in place of the milk.

INGREDIENT NOTES

Gluten-free flour: Be sure to use gluten-free flour for thickening the sauce — it’s what makes this dish gluten-free! I like to use a high-quality 1:1 gluten-free baking flour. This is my favorite brand.
Gluten-Free French Fried Onions: There are many store-bought brands of gluten-free french fried onions available. Some of them are available seasonally. I buy this brand on Amazon year-round!

Gluten-Free Breadcrumbs: I like to use Ian’s Gluten-Free Panko in this recipe. Any kind of gluten-free breadcrumbs will work!

Nutrition