As a seasoned gluten-free cook, let me teach you how to make gluten-free green bean casserole, from scratch. This side dish rivals the old fashioned, classic green bean casserole you grew up on, but no one will realize it’s gluten-free. My version of this recipe skips canned soup and instead features a quick-to-make gluten-free substitute for cream of mushroom soup. Top the dish with homemade gluten-free fried onions and bake until bubbling.
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Easy Gluten-Free Green Bean Casserole With Crispy Onions
I know it sounds too good to be true. Is it possible to enjoy the same classic Thanksgiving side dish made without Campbells mushroom soup? Try even better with this vintage green bean casserole made gluten-free.
Once I learned how easy these gluten-free french fried onions were to make, I knew my favorite side dish would never leave the holiday table again. Plus, I had already developed a condensed gluten-free substitute for cream of mushroom soup for just this reason – as a homemade substitute in Thanksgiving casseroles.
The no-canned soup sauce comes together as easily as another favorite (and quick!) sauce of ours – velvety, lump-free gluten-free gravy. The hardest part will be chopping the fresh mushrooms, which only requires a little prep and time.
Although this traditional side has always been one of the easiest holiday vegetable dishes, this green bean casserole (even made without mushroom soup!) can be prepped in advance to save time on a hectic day.
If using the homemade fried onions, prepare them up to two days ahead of time. The mushroom cream sauce may be made up to three days before.
When ready to serve, simply mix together the cheese, soup, green beans, milk, and a handful of fried onions together. Sprinkle more onions on top and bake until cheesy and delicious. Enjoy a from-scratch casserole, but with a taste just like Mom’s!
Made this for Christmas and it was a huge hit! Easily the best green bean casserole I’ve ever had. Added it to my recipe book and plan to make it many more times. Thank you so much for this recipe!
—Stevey
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Ingredients Tid Bits
- Green Beans – Choose between canned, fresh green beans, or frozen. I recommend using the same as the classic dish you grew up on to mimic the taste. For frozen or fresh beans, use 20 ounces cooked until just crisp tender. If using canned green beans, you will need four cans, drained.
- Easy Mushroom Sauce – This recipe includes a homemade recipe for condensed soup, which can easily be adapted for dairy-free as well. As a shortcut, though, replace it with a can of gluten-free mushroom soup to save time.
- Gluten-Free Soy Sauce – This adds an extra layer of salty, umami flavor. My preferred brand is LaChoy or substitute liquid aminos or tamari as well.
- Milk – Helps thin out the creamy sauce. I prefer whole or 2% milk for best flavor, or replace with your preferred non-dairy milk.
- Cheese – Omit for a dairy-free recipe. I recommend sharp cheddar, but swiss, havariti, parmesan, or a combination may be used.
- Gluten-Free French Fried Onions – If you want something just as good as French’s, try the homemade recipe. To save an extra step, though, replace with store bought GF fried onions or use crushed pork rinds.
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Homemade GF french fried onions – so good!
If you really want to up your homemade green bean casserole game start with these GF fried onions. These can be made up to 2 days ahead of time and stored in an airtight container at room temperature. Highly recommended!
Another make-ahead – easy mushroom sauce
The other component you can prep ahead of time is the homemade GF condensed soup. Sauté the mushrooms with garlic. Add the seasonings and cornstarch mixed with broth. You will get a really thick mixture, but that’s exactly how you want it!
Mix together all the goodness!
Now just mix everything together in a large bowl – the green beans, mushroom sauce, a little milk to smooth everything out, some of the fried onions, cheese, and a touch more seasonings. It’s perfection!
Bake and devour
Spread the mixture in a baking dish and top with more french fried onions. Bake in a 350ºF preheated oven for 30-40 minutes, or until golden brown, bubbly and hot throughout.
GF Substitutes for Fried Onions
If you are short on time (it is the holidays after all!) there are gluten-free substitutes the fried onions. Sprinkle with store-bought or homemade gluten-free breadcrumbs, chopped almonds or nuts, crushed potato chips, or pork rinds, which also happen to be naturally gluten free.
Alternatively, store-bought gluten-free versions may also be used. These aren’t commonly stocked year round, but around Thanksgiving and Christmas Aldi, Walmart, Whole Foods, Trader Joe’s, and Sprouts do carry them.
Subbing Store-Bought Condensed Soup
While there are some retail gluten-free mushroom soup brands, such as Progresso, Walmart, Pacific Foods, and Amy’s, making your own condensed, homemade recipe takes minimal effort and yields better results.
Finding a condensed, ready-made mushroom soup is harder to come by and using dump and heat versions adversely affects the recipe. The contents are thinner and not as flavorful.
If you do use a store-bought brand in place of homemade, use a 10 ounce can and read the labels carefully. I recommend omitting the extra milk when the casserole ingredients are combined. Stir everything together and add milk if the mixture needs to be thinner.
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Old School Baked Gluten-Free Green Bean Casserole
Ingredients
Condensed Cream of Mushroom Soup
- 3 tablespoons unsalted butter, (see recipe notes for dairy-free)
- 8 ounce white button mushrooms, chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon onion powder
- 1 cup chicken broth, or vegetable broth
- 4 tablespoons cornstarch
- ½ cup milk, (see recipe notes for dairy-free)
Gluten-Free Green Bean Casserole
- 1 recipe gluten-free french fried onions, divided (or 1 ½ cups canned GF fried onions)
- 20 ounces fresh or frozen green beans, (or 4 cans, drained)
- 1 cup freshly grated sharp cheddar cheese, optional
- ½ cup milk, (see recipe notes for dairy-free)
- 1 teaspoon gluten-free soy sauce, (read label)
- ¼ teaspoon seasoned salt
- ⅛ teaspoon ground pepper
Equipment
Instructions
Condensed Cream of Mushroom Soup
- Melt the butter in a medium saucepan over medium high heat. Add the mushrooms, cooking and stirring until they are soft and the liquid has evaporated, about 6-7 minutes. Add the garlic, salt, pepper, onion powder and saute for 30 seconds longer.3 tablespoons unsalted butter, 8 ounce white button mushrooms, 2 cloves garlic, ½ teaspoon salt, ⅛ teaspoon pepper, ½ teaspoon onion powder
- Whisk together chicken broth with the cornstarch. Add to the mushrooms and cook, stirring continuously until very thick, about 1 minute.1 cup chicken broth, 4 tablespoons cornstarch
- Stir in ½ cup milk and cook and stir one minute longer. Set aside until ready to mix in casserole.½ cup milk
Gluten-Free Green Bean Casserole
- If the french fried onions have not been prepared yet, complete this step first. Set aside until ready to use.1 recipe gluten-free french fried onions
- Preheat the oven to 350°F. If using fresh or frozen green beans, cook until just crisp tender. Drain and set aside.20 ounces fresh or frozen green beans
- In a large bowl mix together the condensed mushroom soup, green beans, optional cheese, ½ cup milk, ½ cup fried onions, soy sauce, seasoned salt, and pepper. Stir gently to combine.1 cup freshly grated sharp cheddar cheese, ½ cup milk, 1 teaspoon gluten-free soy sauce, ¼ teaspoon seasoned salt, ⅛ teaspoon ground pepper
- Spread the green bean mixture in a 2 quart baking dish. Add the remaining fried onions on top. Bake for 30-40 minutes, or until the casserole is hot and bubbly throughout.
Notes
dairy-free adaptations
Make the mushroom soup using non-dairy milk and vegan butter. If using the homemade french fried onions, these may also be prepared using a non-dairy milk. When mixing together the casserole, replace the milk with a dairy-free version and omit the cheddar cheese.storing / reheating tips
If you have leftovers, be sure the casserole has cooled completely before storing. Transfer to an airtight storage container and refrigerate up to three days. Reheat serving-size portions in the microwave at 50% until almost heated through, gently stirring occasionally. Finish by heating at full power until hot.Make Ahead Tips
The fried onions may be prepared up to 2 days in advance and stored at room temperature in an airtight container. If they need they became less crisp during storage, heat on a dry baking sheet in a 350ºF oven until crisp. Make the mushroom soup up to three days ahead of time and refrigerate in an airtight container. When ready to serve, briefly warm the soup so it’s stirrable. It does not have to be hot, just warmed slightly. Mix the condensed soup, milk, cheese, seasonings, fried onions, and green beans together and transfer to a baking dish. Top with the remaining onions and bake for 40 minutes, or until heated through.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Made this for Christmas and it was a huge hit! Easily the best green bean casserole I’ve ever had. Added it to my recipe book and plan to make it many more times. Thank you so much for this recipe!
Oh, this is so nice! Thank you so much! This is my absolute favorite holiday recipe. Why don’t we eat it more often???
Best,
Melissa
Heads up the directions miss adding the condensed soup
Oh my gosh, thank you! Will fix now!