This Gluten-Free Green Bean Casserole features tender green beans smothered in a rich mushroom cream sauce and then topped with crispy fried onions. This recipe is made without a roux or canned soup making. The perfect balance of easy and flavorful.
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This homemade Gluten-Free Green Bean Casserole is just like the classic stuff, but without the flour—making it a great option for a gluten-free holiday meal OR as a side dish for any regular weeknight dinner.
I'm a huge fan of all the classic Thanksgiving side dishes. And I have made them all gluten-free, sweet potato casserole, GF stuffing, and my favorite cranberry sauce. Grab a slice of turkey and a GF dinner roll, let's get this party started.
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📖Why This Recipe Works
This gluten-free version is made entirely without flour, but don't worry I didn't compromise that delicious thick and creamy texture. Instead, I used the same trick from my mushrooms with chestnuts recipe, it uses dried mushrooms to thicken the sauce.
Grinding up dried mushrooms and using them in place of gluten-free flour not only thickens the sauce but adds a rich flavor to the homemade mushroom sauce. This means we don't have to use any canned soup.
To top things off, my homemade crispy onions really are amazing, like little onion rings. Making this one of my favorite side dishes on Thanksgiving Day.
🧾Ingredient Notes
Green Beans - I like to keep it super simple by using frozen green beans. Be sure to defrost, rinse, and pat them dry before adding them to the casserole. You can use cut, whole, or French-style haricot verts.
Mushrooms - To make our homemade cream of mushroom soup, we're using a mix of fresh cremini mushrooms and dried mushrooms. Use any type of fresh mushrooms like baby bellas or cremini. For dried mushrooms try porcini or a wild mix. This adds a delicious umami flavor to the creamy sauce.
Broth - You can use chicken broth or keep this dish vegetarian with veggie broth.
Cream Cheese - Just a couple of tablespoons of cream cheese helps to thicken the homemade cream sauce and gives it a richer flavor.
Half-and-Half - You can also use a mix of heavy cream and whole milk if that's what you have on hand. Plain milk will make the sauce to thin.
Butter - I recommend using unsalted butter so that you can add salt to taste after the sauce is done.
Garlic - Fresh garlic adds a delicious savory flavor to the casserole.
Worcestershire Sauce - The umami flavor of Worcestershire sauce ties in the flavor of the mushrooms perfectly. You can also use gluten-free soy sauce if you are trying to keep it vegetarian.
Gluten-Free French Fried Onions
You can use store-bought or homemade crispy fried onions.
To make the crispy onion topping from scratch you will need rice flour and cornmeal, onions (obviously!), buttermilk, oil, garlic powder, and salt.
Scroll to the recipe card below for the full instructions and ingredient amounts.
Can You Use Canned Green Beans?
Yes, you can use canned green beans but they may taste overcooked or soft after baking therefore I don't recommend them. Frozen green beans are about the same price and much better in this recipe.
If you choose to use canned green beans be aware of if they are salted and adjust the recipe accordingly.
💭 Variations
This recipe is very flexible with the exception of how you thicken the cream sauce. Here are a few ideas.
With Fresh Green Beans
If you'd rather use blanched fresh green beans, that's totally fine—it just takes a little extra prep work. Simply chop the green beans into smaller pieces, blanch them, drain them well, then pat them dry.
Blanching involves boiling for a short period and then dunking them in an ice bath to stop the cooking process. This can be done one day in advance.
Bread Crumb Topping
If you'd rather use bread crumbs, feel free to swap the French fried onions out for gluten-free bread crumbs (regular or Panko bread crumbs). Or use one of my suggested gluten-free bread crumb substitutes.
Also, check out my list of the best GF bread crumbs if you want to go the store-bought route.
Cheesy Green Bean Casserole
Try topping the casserole off with shredded cheddar cheese or ½ cheddar cheese and ½ breadcrumbs or fried onions.
⏲️How to Make Gluten-Free Green Bean Casserole
This green bean casserole recipe only takes a few minutes of prep before it heads to the oven for its final bake.
Make the Mushroom Cream Sauce
In a large skillet, melt butter over medium high heat. Add in the mushrooms, cook until softened, then stir in the garlic. Cook until fragrant (about 30-60 seconds.) Watch the garlic closely, because it can burn quickly!
Reduce the heat to medium-low, then pour in the half-and-half and broth. Bring the mixture to a simmer.
Mushroom Powder
Use a spice grinder or coffee grinder, to grind the dried mushrooms into a fine powder. If you don't have a grinder, you can use a blender as well.
Thicken the Sauce
Sprinkle the dried mushroom powder over the mushroom mixture, stir well, then add in the cream cheese, Worcestershire sauce, and pepper. Be sure that everything is well combined, then simmer until the sauce is thickened. Add salt to taste.
Add Green Beans
Remove the mushroom cream sauce from the heat, then stir in the thawed green beans. Mix well.
Assemble and Bake
Grease the casserole dish and transfer the green bean mixture to the prepared baking dish. Layer the fried onions on top evenly, then pop the casserole in the oven and bake until the fried onions are golden brown and the casserole is heated all the way through.
This may take anywhere from 15-25 minutes depending on your oven, so check it at 15 minutes, then add time as needed.
Once the casserole is baked, let it rest for a few minutes, then serve!
🥗What to Serve with Classic Green Bean Casserole
Obviously all your favorite Thanksgiving gluten-free recipes. In all seriousness, this holiday classic is great for any special occasion or just as a simple and tasty side dish with any regular meal.
But it pairs well with a few less common side dishes like gluten-free corn casserole, roasted butternut squash with a sweet and spicy glaze, roasted cranberries, and potato souffle. Which is a light and airy version of Boursin mashed potatoes.
👩🏻🍳 Expert Tips
Thaw and dry the green beans. If you put them into the casserole frozen, then they will water it down.
Let the casserole rest after baking. Just 5-10 minutes of resting time gives the sauce time to set up and thicken again.
🌡️Storing Leftovers
Leftover green bean casserole can be stored in an airtight container in the fridge for up to 4 days. Make sure that you let it cool completely to room temperature before storing.
Keep in mind that the French fried onions will get less crispy as the casserole sits.
More Gluten-Free Thanksgiving Recipes
💭 Frequently Asked Questions
Traditionally, yes. A classic green bean casserole
is made with flour to help thicken the cream sauce along with canned soup. Most traditional cream of mushroom soup contains gluten.
No. Green bean casserole should be thicker and a little bit more stable than anything that could be described "soupy".
If your casserole does seem too soupy, then you can whip up a cornstarch slurry (3 tablespoons of cornstarch and 1 tablespoon of water) and whisk that into the sauce to help thicken it. Start with a small amount, then add more only as needed!
To make this recipe vegetarian use tamari for the Worcestershire sauce and vegetable broth, not chicken broth.
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📖 Recipe
Gluten-Free Green Bean Casserole (No Flour)
Ingredients
- 4 tablespoons unsalted butter
- 12 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- 1 cup half and half
- ⅓ cup chicken stock or vegetable broth
- ½ ounce dried mushrooms porcini or a wild mushroom mix
- 2 tablespoons cream cheese
- 2 teaspoons Worcestershire sauce or tamari
- ½ teaspoon ground black pepper
- 2 pounds frozen green beans defrosted rinsed and drained/patted dry
- 2 cups Gluten-Free French Fried Onions homemade or storebought
Instructions
- Preheat your oven to 350 F degrees.
- Melt butter in large skillet over medium-high heat. Add mushrooms and cook until softened, about 5 minutes. Stir in garlic and cook for 30 to 60 seconds.4 tablespoons unsalted butter, 12 ounces cremini mushrooms, 2 cloves garlic
- Reduce heat to medium-low. Pour in the half and half and broth. Bring to a simmer.1 cup half and half, ⅓ cup chicken stock
- Grind the dried mushrooms into a fine powder using a spice grinder or coffee grinder. You can also use a blender. Sprinkle over the mushroom mixture and stir. Add the cream cheese, Worcestershire sauce, and pepper. Simmer to thicken and then salt to taste.½ ounce dried mushrooms, 2 tablespoons cream cheese, 2 teaspoons Worcestershire sauce, ½ teaspoon ground black pepper
- Once thickened, remove the mushroom cream sauce from the heat. Stir in the green beans Spread in shallow, greased 9x13-inch baking dish and top with fried onions.2 pounds frozen green beans defrosted, 2 cups Gluten-Free French Fried Onions
- Bake casserole until bubbly, 15-25 minutes. Allow to rest for 5-10 minutes before serving.
Notes
- Gluten-Free Bread Crumbs (regular or panko)
- Shredded Cheddar Cheese
- 50/ 50 Cheese and Breadcrumbs
- Any of these gluten-free bread crumb substitutes
Equipment
- spice grinder mini food processor, or mortar and pestle
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