Gluten-Free Green Bean Casserole from Scratch

Rich, creamy, and with all of the classic Thanksgiving flavor, this will be your favorite way to make gluten-free green bean casserole from scratch! It’s made without any processed ingredients for the best flavor and homemade goodness.

Green bean casserole is one of those classic Thanksgiving foods that deserves a spot on the table every single year. However, when my husband went gluten free and we cut processed foods out of our diet, this dish had to go.

Or so we thought…

This year I decided that making a gluten-free green bean casserole from scratch was going to be my Thanksgiving challenge. It turned out so delicious that it will be a staple of our Thanksgiving meal for years to come.

Why You’ll Love Gluten-Free Green Bean Casserole

Classic rich & creamy flavor – Everyone will agree that this casserole is absolutely delicious!

No processed ingredients – Made without canned mushroom soup or store-bought fried onions, this is a great way to focus on putting real foods on your Thanksgiving table.

Crowd-pleaser – Green bean casserole is one of those dishes that’s a favorite with almost everyone!

Festive holiday vegetable – Most holiday meals aren’t very well-rounded, so this delicious casserole adds some much-needed vegetables to the meal.

Gluten-free recipe – Food allergies and sensitivities can make the holidays difficult to navigate, but this casserole will make things easier!

Make in Advance

Green bean casserole is a wonderful dish to make in advance! To do so, prepare the casserole base, cover, and place in the fridge for up to 3 days or the freezer for 2-3 months.

Store the fried onions for the topping separately in an airtight container in the fridge or freezer.

When you are ready to bake the casserole, thaw if necessary, sprinkle the fried onions on top of the casserole, and bake as usual.

How to Store Leftovers

Leftovers can be stored in an airtight container in the fridge for up to 5 days. For best results, reheat in the oven.

Can I Freeze Gluten-Free Green Bean Casserole?

Yes, you can freeze this green bean casserole!

If you’re freezing leftovers, simply mix the topping into the rest of the casserole. Then place in an airtight container and freeze for 2-3 months.

If you want to make this casserole far in advance and freeze before serving it, freeze the casserole mixture and the fried onions separately. A couple days before serving, place them in the fridge to thaw. When you’re ready to serve it, sprinkle the onions on top of the casserole and bake as usual.

FAQs

Can I skip the fried onions? – Yes, if you prefer, you can skip making the fried onions. If you do so, simply stir 2 tablespoons of onion powder into the casserole instead.

Can I use non-dairy milk? – If you need to, you can use a high-fat non-dairy milk such as full-fat coconut milk. However, this will impact the flavor and creaminess significantly.

Do I have to use frozen green beans? – No, you can use fresh green beans instead if you prefer.

Tools You May Need

Measuring cups and spoons

Cutting board

Knife

2 large skillets

Spatula

Garlic press

Spiral whisk

Vegetable steamer

9″ x 13″ baking dish

Large mixing bowl

Mixing spoon

Slotted spoon

Food processor (if you’re making your own oat flour)

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Ingredients for Gluten-Free Green Bean Casserole from Scratch

Homemade cream of mushroom soup:

• Coconut oil – You can substitute butter if you prefer.
• Mushrooms – I used baby portobello, but you could use pretty much any type of mushrooms for this recipe.
• Broth – Homemade bone broth is my favorite, but you could use chicken broth instead.
• Onion – In a pinch, you could substitute 1/4 teaspoon onion powder, but an actual onion is so much better.
• Garlic clove – You could use 1/8 teaspoon of garlic powder instead, but the flavor of fresh garlic is best.
• Heavy cream – This is what makes this so rich and delicious! While you can substitute coconut cream, it won’t be the same as using dairy cream.
• Oat flour – If you need this recipe to be gluten free, make sure to use gluten-free oat flour. You can buy it or make your own.
• Salt – Sea salt or Himalayan 
• Pepper – Use quality pepper without additives for the best flavor. Mountain Rose Herbs is my favorite affordable source for organic, premium spices.

Homemade fried onions:

• Onions – Sweet onions are the best for frying, but you can use any type of onions you have on hand.
• Avocado oil – You can substitute any high-heat neutral cooking oil.

Green beans – I used frozen, but fresh would be delicious as well.

Milk – While you could use a high-fat nondairy milk, whole dairy milk is the best in this recipe.

Coconut aminos – You can substitute amino acids, Worcestershire sauce, or soy sauce.

Salt & pepper

How to Make Gluten-Free Green Bean Casserole from Scratch

First, prepare the homemade cream of mushroom soup. Heat the coconut oil in a large skillet on medium high heat. 

While it’s heating, finely chop the mushrooms and dice the onion. 

Once the pan is hot, add the chopped mushrooms and diced onions and sauté until they’re soft, about 8 minutes. 

Using the garlic press, press the garlic into the skillet and cook for about 30 seconds until the garlic is fragrant. If you don’t have a garlic press, simply mince the garlic with a knife. 

Then turn the skillet down to low and add the cream, broth, and flour, and quickly whisk to combine.

Bring the ingredients to a slow simmer and continue to cook for 5 minutes on low heat, whisking constantly to avoid lumps. 

Finally, season with salt and pepper to taste. Since this is a condensed soup, you may want to make it slightly saltier than you usually would.

Now it’s time to fry the onions. Start by thinly slicing the onions into evenly sized pieces.

Next, in a large skillet, pour the avocado oil and heat on medium-high heat. When the oil is hot, add the onions.

Fry until the onions are turning golden brown and getting crispy, stirring frequently. With a batch this big it can take 25 minutes or longer depending on the size of your skillet, the temperature of the oil, and the thickness of your onion slices.

Once the onions are done, spread them out on a large plate or dish lined with paper towels to absorb access oil.

Now we’re ready to put the casserole together! Start by preheating your oven to 350 degrees.

To prepare the green beans, pour an inch of water in the bottom of a stockpot fitted with a steamer basket. Bring the water to a boil on high heat.

Next add the green beans to the steamer basket, cover, and cook for 7 minutes.

Then, in a large bowl, combine the steamed green beans, cream of mushroom soup, milk, coconut aminos, salt, pepper, and some of the fried onions. Stir to mix thoroughly.

Spread the mixture in a 9″ x 13″ glass baking dish and bake for 25 minutes.

Finally, top the casserole with the remaining fried onions and bake for an additional 5 minutes.

Enjoy warm with a delicious holiday meal!

If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome

More Classic Thanksgiving Recipes

Best Ever Thanksgiving Turkey Recipe

Gluten-Free Pumpkin Cheesecake Bars

Healthy Fried Apples

Gluten-Free Sweet Potato Casserole without Refined Sugar

Homemade Sugar-Free Cranberry Sauce