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Wholesome Gluten-Free Green Bean Casserole: An Easy, Homemade Side Dish

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This wholesome gluten-free green bean casserole is a creamy, crunchy side dish made from scratch with fresh green beans, a velvety mushroom sauce, and crispy onion topping. Perfect for holidays and potlucks, it’s a crowd-pleaser that everyone can enjoy.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and halved
  • 1 teaspoon sea salt, for blanching water
  • Ice water bath, to stop cooking
  • 3 tablespoons unsalted butter or dairy-free butter
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • ¼ cup brown rice flour
  • 1 ½ cups chicken or vegetable broth, gluten-free certified
  • ½ cup full-fat coconut milk or heavy cream
  • 1 tablespoon tamari or coconut aminos
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon salt, or to taste
  • 1 large yellow onion, thinly sliced into rings
  • ½ cup buttermilk or unsweetened almond milk mixed with 1 teaspoon lemon juice
  • ½ cup almond flour, finely ground
  • 2 tablespoons nutritional yeast
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • Avocado oil or olive oil spray, for crisping

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for the crispy onions.
  2. Blanch the green beans: Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt. Drop in the trimmed green beans and cook for exactly 3 minutes. They should turn bright green and be tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking. Let them sit for 2 minutes, then drain well and pat dry with a clean kitchen towel.
  3. Start the crispy onions: While the beans blanch, soak the thinly sliced onion rings in buttermilk (or your dairy-free milk mixture) for 10 minutes.
  4. Make the coating: In a shallow bowl, mix the almond flour, nutritional yeast, garlic powder, paprika, and salt. Remove onion rings from the milk, letting excess drip off, and toss them in the flour mixture. Press gently so the coating adheres. Place them in a single layer on the prepared baking sheet. Spray lightly with avocado oil.
  5. Bake the onions: Place the baking sheet in the preheated oven and bake for 12-15 minutes, flipping halfway through, until golden and crispy. Set aside to cool.
  6. Reduce oven temperature to 375°F (190°C).
  7. Cook the mushrooms and onions: In a large skillet, melt the butter over medium-high heat. Add the sliced mushrooms and cook undisturbed for 3 minutes. Stir and continue cooking until they release their liquid and start to brown, about 5 more minutes. Add the diced onion and cook until translucent, about 4 minutes. Stir in the garlic and thyme and cook for 30 seconds until fragrant.
  8. Make the sauce: Sprinkle the brown rice flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in the broth while whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes until thickened. Stir in the coconut milk (or heavy cream), tamari, black pepper, and salt. Taste and adjust seasoning.
  9. Assemble the casserole: Place the blanched green beans in a 9×13 inch baking dish. Pour the creamy mushroom sauce over the top and gently toss to coat every bean evenly. Spread into an even layer.
  10. Bake the casserole: Bake for 20 minutes until bubbly and hot throughout.
  11. Add the topping: Remove the casserole from the oven and sprinkle the crispy onions evenly over the top. Return to the oven and bake for an additional 5 minutes until the topping is fragrant and the edges are just starting to brown.
  12. Rest before serving: Let the casserole sit for 5 minutes before serving.

Notes

For the crispiest onions, don’t skip the buttermilk soak and ensure onions are in a single layer on the baking sheet. The sauce will look thin at first but thickens as it simmers and bakes. If using frozen green beans, thaw and pat dry, skip blanching, and reduce baking time by 5 minutes. Assemble casserole (without topping) up to 24 hours ahead; add 10 minutes to baking time if starting from cold. Make crispy onions fresh for best crunch.

Nutrition

Keywords: gluten-free green bean casserole, homemade green bean casserole, dairy-free green bean casserole, holiday side dish, potluck recipe, creamy mushroom sauce, crispy onions

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