Old School Baked Gluten-Free Green Bean Casserole

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.

Prep Time 50

Cook Time 35

Total Time 1 25

Servings

Author Melissa Erdelac

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

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.

Nutrition