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Made from scratch and full of fresh green beans and button mushrooms, this Gluten Free Green Bean Casserole recipe is the perfect easy Thanksgiving side dish!
Our green bean casserole with fresh green beans and NO canned cream of mushroom will be the hit of the holiday table.
I am all about classic recipes that get passed down through the generations and don’t require much tweaking because they are already so delicious. I love to think we’re eating the same recipes our grandparents and great grandparents ate!
Thanksgiving is the perfect time to celebrate classic recipes like these. There is an element of tradition to Thanksgiving that I enjoy; our families all have their staple dishes that we look forward to enjoying every year. Homemade green bean casserole is one of my family staples!
Holidays can be a little tricky, though, if you or any of your guests are gluten free. Many traditional Thanksgiving recipes are full of gluten. But, with recipes like this healthy green bean casserole, it is much easier than you might think to serve gluten free Thanksgiving recipes!
Our make-ahead green bean casserole has everything we love about the holiday classic, with no gluten in sight and no canned soup! It requires entirely fresh ingredients, with no canned or processed foods, so it’s extra tasty. It’s a classic green bean casserole that’s rustic and comforting – just what we want during the holiday season!
This is the best green bean casserole, hands down, and we are happy to share it with you.
Green Bean Casserole Ingredients
- 2 lbs. fresh green beans (washed and trimmed)
- 2 shallots
- 4 cloves of garlic
- 2 8 oz. packages button mushrooms
- 1 Tbsp. olive oil
- 6 Tbsp. butter (divided)
- 3 Tbsp. gluten free flour blend
- 1 cup chicken broth
- ½ cup evaporated milk
- ½ tsp. garlic powder
- 1 tsp. Worcestershire sauce
- ½ tsp. kosher salt and pepper (divided)
- 1 cup gluten free Panko breadcrumbs OR 1 cup gluten free French fried onions
How to Make Green Bean Casserole Gluten Free
A few simple tweaks will allow you to make this classic side dish gluten free. The main sources of gluten in this casserole are found in the canned cream of mushroom soup as well as in the French fried onions.
By switching up how we handle those ingredients, making a gluten free green bean casserole from scratch is simple!
Making your own cream of mushroom soup as well as swapping out the topping for a gluten free alternative will get a casserole that tastes even better than the traditional version! Follow these directions to make fresh green bean casserole.
Preparing the Green Beans, Mushrooms, and Shallots
- Mince 2 shallots and 4 cloves of garlic.
- Wash and trim 2 lbs. of fresh green beans. Cut the beans into halves or thirds. Bring a pot of water to a boil. Once the water is boiling, add the green beans and boil for 3 minutes. After 3 minutes, remove the beans with a slotted spoon or spider strainer and place them into a bowl of ice water – this process is called blanching and shocking the beans.
- After the beans cool off in the ice water, place them in a strainer and drain them. Once drained, place the beans in a 9×13 inch casserole dish.
- Cut 1 8 oz. package of button mushrooms into slices.
- Heat a skillet to medium and add 1 Tbsp. of butter. Once the butter melts, add the garlic and shallots. Saute for 2-3 minutes, stirring often.
- Add the sliced mushrooms along with a generous pinch of salt and pepper. Saute the mushrooms for 8 minutes, stirring often.
- After sauteing the mushrooms, add them to the green beans in the casserole dish.
If you’ve never tried homemade cream of mushroom soup then you are in for a treat! I’ve never cared much for canned cream of mushroom soup but I could eat this homemade version on its own – It’s THAT good. It takes hardly any time at all, too – no more than 10 to 15 minutes!
How to Make Cream of Mushroom Soup
- Cut another 8 oz. package of button mushrooms into small pieces. You want these mushrooms to be cut smaller than the mushrooms you sliced earlier.
- Once the mushrooms are chopped, heat another Tbsp. of butter in a skillet. Add the chopped mushrooms along with a pinch of salt and pepper. Saute for 5-6 minutes, stirring often. When the mushrooms have cooked down, pour them into a small bowl and set aside.
- Reduce heat to medium-low and add 2 more Tbsp. of butter to the skillet. Once the butter is melted add 3 Tbsp. of gluten free flour blend (I like Bob’s Red Mill 1 to 1 flour). Stir the flour into the melted butter, creating a roux.
- Slowly add 1 cup of chicken broth to the skillet and stir constantly using a whisk. The mixture will look chunky at this point. Add ½ cup of evaporated milk and continue to stir.
- Add ½ tsp. garlic powder, 1 tsp. Worcestershire sauce, and ¼ tsp. salt and pepper to the skillet. Continue to stir until the mixture becomes creamy and thickened.
Final Steps: Baking the Green Bean Casserole
- Once the homemade cream of mushroom soup is ready, pour it into the casserole dish along with the green beans and mushrooms. Stir all of the ingredients together until completely coated.
- Place the uncovered baking dish into an oven that has been heated to 375 degrees. Bake for 25 minutes.
Green Bean Casserole Topping
You can top this green bean casserole with gluten free French fried onions if you can find them. If not, simply combine 1 cup of gluten free Panko breadcrumbs with 2 Tbsp. of melted butter.
- After 25 minutes, pour the breadcrumbs OR gluten free French fried onions over the top of the casserole. Bake for an additional 10 minutes.
- After 35 minutes the casserole should be hot and bubbly. Remove from the oven and allow to cool slightly before serving.
Make-ahead Green Bean Casserole
If you’re like us, you are wondering how you can make green bean casserole ahead of time. Yes, you can make fresh green bean casserole ahead of time. This recipe can be prepared a day or two in advance.
Just follow the recipe until you are ready to bake. Cover the dish tightly with foil or plastic wrap and refrigerate for up to 48 hours. Once you are ready to bake the casserole, uncover and bake as directed.
Thanksgiving can be a busy time of year, so it’s nice to get the side dishes out of the way the day before.
Simply prepare this recipe as directed without baking it. Do not add the breadcrumbs or French onions to the top until the baking process. Cover the unbaked casserole with tinfoil and place in the fridge for 1-2 days before baking and then bake as directed.
Can you freeze green bean casserole?
I would not recommend freezing this casserole as it contains dairy. Dairy tends to separate when frozen and the ingredients will likely get mushy. It’s best to enjoy this casserole within a few days of cooking!
Leftovers can be kept in the fridge 4-5 days after cooking stored in an airtight container.
Can You Make Green Bean Casserole with Frozen Green Beans
If you don’t have access to fresh green beans, frozen green beans are a great option. Just defrost the frozen green beans and proceed with the recipe step-by-step.
Can you Make Green Bean Casserole with Canned Green Beans
Yes, you can! While our preference would be fresh or frozen green beans, some may love their grandma’s recipe but want to make it gluten-free. Go ahead and use canned green beans and follow the recipe step-by-step.
Gluten Free Thanksgiving Dinner Ideas
Thanksgiving is one of our favorite holidays, as it’s the perfect way to gather everyone around the family table to not only enjoy delicious food with one another but to make memories, too. But planning what to make for Thanksgiving (or even just when to make it!) can be difficult, especially for a gluten free menu! Here are all of the gluten free Thanksgiving dinner ideas you need for a full dinner plan:
- Turkey: Thanksgiving Turkey Recipe with our Garlic Butter Recipe (swap the flour out for gluten free flour) or Instant Pot Turkey Breast and Potatoes
- Stuffing: Gluten Free Stuffing, Instant Pot Sage Sausage Stuffing Recipe, or Portuguese Chorizo Cornbread Stuffing Recipe
- Bread:
- Veggies & Other Sides:
- Salads:
- The Dessert:
For leftovers, try making our Turkey Tetrazzini Recipe gluten-free by swapping out the noodles and breadcrumbs for gluten-free alternatives!
Give this dish a try for Easter, too.
For tips on thawing turkey in time for Thanksgiving, take a look at my guide on How to Thaw Turkey!
Best Turkey Recipes
- Grilled Turkey Recipe
- Air Fryer Turkey Breast
- Thanksgiving Turkey Recipe
- Instant Pot Turkey Breast
- Boneless Turkey Roast
- Orange Cranberry Sauce
This recipe makes a great side dish for the holidays. Pair it with my other Side Dishes for Ham, Side Dishes for Prime Rib or Christmas Side Dishes!
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Did you make our fresh green bean casserole? We love to hear from you! Let us know in the comments and with a rating what you think of our recipe.
📋 Recipe
Gluten Free Green Bean Casserole
Ingredients
- 2 shallots
- 4 cloves garlic
- 6 Tbsp. butter divided
- 2 lbs. fresh green beans washed and trimmed
- 2 8 oz. packages button mushrooms divided
- 3 Tbsp. gluten free flour blend
- 1 cup chicken broth
- ½ cup evaporated milk
- ½ tsp. garlic powder
- 1 tsp. Worcestershire sauce
- ½ tsp. kosher salt and pepper divided
See our Cooking Conversions Chart for help converting measurements!
Instructions
Prepare the Green Beans & Mushrooms
- Mince 2 shallots and 4 cloves of garlic.
- Wash and trim 2 lbs. of fresh green beans. Cut the beans into halves or thirds. Bring a pot of water to a boil. Once the water is boiling add the green beans and boil for 3 minutes. After 3 minutes, remove the beans with a slotted spoon or spider strainer and place them into a bowl of ice water.
- After the beans are all cooled in the ice water place them in a strainer and drain them. Once drained, place the beans in a 9×13 inch casserole dish.
- Cut 1 8 oz. package of button mushrooms into slices.
- Heat a skillet to medium and add 1 Tbsp. of butter. Once the butter is melted add the garlic and shallots. Saute for 2-3 minutes, stirring often.
- Add the sliced mushrooms along with a generous pinch of salt and pepper. Saute the mushrooms for 8 minutes, stirring often. After the mushrooms are sauteed add them to the green beans in the casserole dish.
Prepare the Cream of Mushroom Soup
- To make the cream of mushroom soup, cut another 8 oz. package of button mushrooms into small pieces. You want these mushrooms to be cut smaller than the mushrooms you sliced earlier.
- Once the mushrooms are chopped heat another Tbsp. of butter in a skillet. Add the chopped mushrooms along with a pinch of salt and pepper. Saute for 5-6 minutes, stirring often. When the mushrooms have cooked down pour them into a small bowl and set aside.
- Reduce heat to medium-low and add 2 more Tbsp. of butter to the skillet. Once the butter is melted add 3 Tbsp. of gluten free flour blend (I like Bob’s Red Mill 1 to 1 flour). Stir the flour into the melted butter, creating a roux.
- Slowly add 1 cup of chicken broth to the skillet and stir constantly using a whisk. The mixture will look chunky at this point. Add ½ cup of evaporated milk and continue to stir.
- Add ½ tsp. garlic powder, 1 tsp. Worcestershire sauce, and ¼ tsp. salt and pepper to the skillet. Continue to stir until the mixture becomes creamy and thickened.
Assembling and Baking
- Once the homemade cream of mushroom soup is ready, pour it into the casserole dish along with the green beans and mushrooms. Stir all of the ingredients together until completely coated.
- Place the uncovered baking dish into an oven that has been heated to 375 degrees. Bake for 25 minutes.
- After 25 minutes, top the casserole with 1 cup of gluten free French fried onions OR 1 cup of gluten free Panko breadcrumbs that have been mixed with 2 Tbsp. of melted butter. Spread the onions or breadcrumbs over the top and bake for an additional 10 minutes.
- Remove the casserole when it is hot and bubbly and allow to cool slightly before serving.
Notes
- Make it ahead of time: Make this a make ahead green bean casserole by preparing it ahead of time. Simply prepare the casserole as directed and then store to bake when ready to serve.
- Enjoy the leftovers: This casserole can be kept in the fridge in an airtight container for 4-5 days after baking.
Nutrition
This post was updated on November 9, 2019.
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