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Gluten free green bean casserole topped with fried onions

Gluten-free Green Bean Casserole

Meeta Arora
This easy gluten-free green bean casserole is a must-have to your holiday menu. Made with tender-crisp green beans, homemade cream of mushroom soup, and crispy fried onions, this is the perfect side dish for your Thanksgiving meal!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Side Dish, vegetables
Cuisine American
Servings 8
Calories 225 kcal

Ingredients
  

For Gluten-free Cream of Mushroom Soup

  • 3 Tablespoons Butter
  • 1 ½ Cups Diced Mushrooms
  • 1 Small Shallot Small diced
  • 3 Tablespoons Cornstarch You can also use rice flour or arrowroot starch
  • 1 Cup Chicken Stock You can also use vegetable stock for vegetarians
  • ½ Cup Milk Or use a dairy-free alternative
  • ¾ Teaspoon Salt
  • ½ Teaspoon Pepper
  • ¼ Teaspoon Thyme

For Gluten-free French Fried Onions

  • 2 Medium White or Yellow Onions
  • 1 ½ Cups Buttermilk See my full gluten-free french fried onion post for a dairy-free alternative
  • 1 ¼ Cups 1:1 Gluten-free Flour This works best with a rice based blend
  • 1 ½ Teaspoons Salt
  • ½ Teaspoon Pepper
  • Oil for frying

For the gluten-free green bean casserole.

  • 2 Tablespoons Butter You can also use olive oil
  • 1 ½ Cups Sliced Mushrooms
  • 4 Cups Green Beans Fresh are best.
  • 2-3 Cloves Minced Garlic
  • ½ Teaspoon Salt
  • ½ Teasopoon Pepper
  • ¼ Teaspoon Thyme

Instructions
 

Make the gluten-free cream of mushroom soup.

  • Add half of the butter to a skillet over medium-high heat and let it melt.
    3 Tablespoons Butter
  • Add the diced mushrooms and shallot. Let them saute until they become soft and they get some color.
    1 ½ Cups Diced Mushrooms, 1 Small Shallot
  • Once the vegetables have cooked some, add the remaining butter and the corn starch. Stir the vegetables and starch until no dry starch is visible.
    3 Tablespoons Butter, 3 Tablespoons Cornstarch
  • Whisk in the chicken stock and milk. Add the salt, pepper, and thyme, and let it simmer until it thickens and starts to look like a thick gravy that will coat the back of a spoon.
    1 Cup Chicken Stock, ½ Cup Milk
  • Set the cream soup aside while you make the rest of the casserole.

Make the French fried onions for topping.

  • Slice the onions. Soak the onions in the buttermilk for at least 15 minutes. Slightly dry the onions on some paper towels.
    2 Medium White or Yellow Onions
  • Combine the gluten-free flour, salt, and pepper into a bowl. Dredge the soaked onions into the flour to coat.
    ½ Teaspoon Pepper, 1 ¼ Cups 1:1 Gluten-free Flour, 1 ½ Teaspoons Salt, ½ Teaspoon Pepper
  • Heat oil until it reaches about 350°F. Quick fry the coated onions until they are golden.
  • Remove the onions from the oil and let them cool on a paper towels to remove any excess oil.

Make the gluten-free green bean casserole.

  • In a skillet over medium-high heat, add half the butter and mushrooms
    2 Tablespoons Butter, 1 ½ Cups Sliced Mushrooms
    Saute some mushrooms in a pan
  • Once the mushrooms have softened and gotten some color, add the remaining butter and green beans.
    2 Tablespoons Butter, 4 Cups Green Beans
    Add the green beans, garlic, and spices
  • Let the mushrooms and green beans saute until the green beans start to soften, about 5-7 minutes. You want them to release some of their liquid so you don't end up with a watery casserole.
  • Add the minced garlic and let it cook for another minute, just until the garlic becomes fragrant.
    2-3 Cloves Minced Garlic
  • Add the salt, pepper, and thyme. Taste the vegetables to make sure they are seasoned to your liking.
    ½ Teaspoon Salt, ½ Teasopoon Pepper, ¼ Teaspoon Thyme
  • Stir in the reserved cream of mushroom soup into your green beans and mushrooms.
    Stir in the gluten-free soup
  • Transfer the mixture to a lightly greased baking dish.
    green bean casserole in baking tray

Top and bake.

  • Preheat your oven to 375°F
  • Top the casserole with the gluten-free french fried onions.
    top with fried onions
  • Place your green bean casserole into the oven uncovered.
  • Bake the casserole in the oven for about 45 minutes or until the center of the casserole is bubbly.
  • Let it rest for about 10 minutes before serving.
    Baked Gluten free green bean casserole

Notes

See the full recipe posts for my gluten-free French fried onions to see all the tips and tricks. 
Your green beans matter. - I know traditional green bean casserole is made with canned beans, but using canned beans can make this side dish very mushy because the beans are already very soft. I prefer to use fresh green beans if possible. My second choice is frozen green beans. If you use frozen green beans, let them defrost before using them.
Season each layer. - Because there are so many different layers coming together to make this casserole, it's important to make sure each layer is seasoned well and to your liking. I always taste and adjust as I put it together.
Vary the toppings: If you don't want to go through trying to find them or making your own fried onions, you can top your gluten-free green bean casserole with a few different things.

Nutrition

Calories: 225kcalCarbohydrates: 29gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 26mgSodium: 959mgPotassium: 407mgFiber: 4gSugar: 8gVitamin A: 706IUVitamin C: 10mgCalcium: 119mgIron: 2mg
Keyword gluten free grean bean casserole, gluten free thanksgiving side dish
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