A homemade take on a classic, my Gluten Free Green Bean Casserole Recipe has a surprising but delightful twist that's sure to satisfy everyone!
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If you know me, you know that I absolutely loathe onions. That's one of the reasons I always hated green bean casserole. Seeing the onions on top ruined it for me, but then hearing about the canned cream of mushroom soup...nope! Couldn't do it. The whole thing sounds so awful to me that I'd rather have green beans with nothing on 'em than to eat that garbage.
Sorry y'all! The beloved Thanksgiving casserole is just NOT my cup of tea. However, this completely FROM SCRATCH recipe is now at the top of my list of Thanksgiving side favorites. It's amazing what a homemade creamy mushroom sauce (that would make a flipflop taste good!), some fresh green beans, and a uniquely satisfying crunchy topping can make a humble casserole shine.
here's what you'll need
- Green beans - use fresh green beans for the best results.
- Mushrooms - I like to use baby bella mushrooms, but white button mushrooms are just as acceptable.
- Potatoes OR shallots - HEAR ME OUT! If you know me, you know that I loathe onions of any kind, but I really wanted to make this casserole. So I've offered two ways to make it, one using crispy potato straws and the other using crispy shallots.
- Gluten free soy sauce or tamari - this adds a bit of umami to the sauce.
- Lemon juice - a little acidity brightens up the sauce, giving it a fresher flavor.
how to make GF green bean casserole
Cut potatoes into julienne slices using a handheld julienne slicer.
Drop into cold water and rinse several times to remove excess starch; dry completely.
Deep fry potato straws until golden brown. Drain on paper towels and salt immediately after removing from oil.
Slice shallots thinly on a mandoline and place in a small saucepan. Cover with oil and set over high heat.
Fry until shallots begin to turn golden brown, stirring constantly towards the end.
Remove from oil and drain on paper towels. Immediately sprinkle with salt.
Add fresh green beans to heavily salted boiling water and boil for 7-8 minutes, until fork tender.
Plunge into ice water to prevent them from overcooking (and to set that vibrant green color). Drain and blot dry.
Chop mushrooms into a small dice.
Saute mushrooms in butter until sizzling and add garlic and cornstarch, followed by chicken stock, lemon juice, and gluten free soy sauce or tamari.
Finally, add heavy cream and continue to simmer sauce until thickened and it coats the back of a spoon.
Pour sauce over blanched green beans in a large bowl; toss to coat.
Spoon saucy green beans into casserole dish. Sprinkle with a few tablespoons of freshly grated Parmigiano Reggiano. Bake until bubbly, 15-20 minutes.
Top with crispy potatoes OR shallots and serve immediately.
Green Bean Casserole FAQs
Yes, but I would suggest thawing them and patting them dry before assembling casserole.
Yes, assemble everything except the potato or onion straws, cover, and refrigerate for up to 3 days. Bake directly from refrigerator and top with potatoes or onions; serve.
Yes, it really makes a difference in the finished casserole. Otherwise, your green beans will be mushy and dull green instead of fork tender and a vibrant green.
more gluten free veggies Or sides
- Gluten Free Scalloped Potatoes
- The Creamiest Gluten Free Baked Macaroni and Cheese
- Gluten Free Luxembourg Salad
- Green Beans with Dijon Cream Sauce
- Easy Gluten Free Stuffing (And Stuffin' Muffins)
- Gluten Free Sweet Potato Casserole
- Cider Glazed Roasted Brussels Sprouts with Bacon
Gluten Free Green Bean Casserole
Ingredients
- 1½ lbs (675g) cremini or button mushrooms, cleaned
- 2 teaspoon gluten free soy sauce or tamari
- 2 teaspoon lemon juice
- 2 cups (480g) chicken stock
- 1½ cups (360g) heavy cream
- 4 tbsp (56g) butter
- ¼ cup (30g) cornstarch
- freshly ground black pepper
- 2 lbs (900g) fresh green beans, trimmed and cut in half
- 1-2 tablespoon freshly grated Parmigiano Reggiano, optional
Potato Topping (Untraditional)
- 2 large russet potatoes, peeled and julienned
- vegetable or canola oil for frying
OR
Shallot Topping (Traditional)
- ½ lb (227g) shallots, peeled and sliced thin on a mandoline
- vegetable or canola oil for frying
Instructions
Potato Straws
- Cut potatoes into julienne strips using a julienne peeler (affiliate link). Drop into cold water and rinse a few times until water runs clear (to remove excess starch).
- Heat a few inches of oil in a saucepan over medium-high heat. Gently lower potato straws into oil and fry for 2-4 minutes, or until golden brown. Remove and drain on paper towels; sprinkle immediately with salt.
OR
Fried Shallots
- Thinly slice shallots, either using a sharp knife or with a Mandolin. Place in a small saucepan and pour in oil to just cover shallots. Turn the burner on to high and stir the shallots while the oil begins to simmer. The shallots will first soften and then will turn golden brown. Remove with a spider and drain on paper towels; sprinkle immediately with salt.
Blanche Green Beans
- Boil water in a large saucepan and add about a tablespoon of salt. Carefully drop in the green beans and boil for 7-10 minutes, or until fork tender. Remove from the water and plunge directly into a bowl of ice water. This will stop the cooking and set the vibrant green color. Once cool, remove from the ice water onto paper towels and pat dry.
Mushroom Sauce
- Chop mushrooms into a fairly small dice (½ inch). Melt butter in a large skillet until sizzling and add mushrooms. Saute mushrooms, stirring occasionally, until mushrooms begin to sizzle and their moisture has evaporated, 5-10 minutes.
- Add cornstarch and coat the mushrooms, stirring for 1-2 minutes. Add chicken stock, heavy cream, gf soy sauce, lemon juice, salt and pepper and simmer sauce until it thickens and coats the back of a spoon (or leaves a trail when a spoon is scraped along the bottom of the skillet.
Assemble Casserole and Bake
- Preheat oven to 350° F. Combine green beans and mushroom sauce in a large bowl, stirring to coat fully.
- Add to a 9 by 13-inch baking dish (or similar-sized casserole dish) and spread into an even layer. If desired, top with shredded Parmigiano Reggiano. Bake for 15-20 minutes, or until hot and bubbly.
- Remove from the oven and top with potato straws or fried shallots. Serve hot or warm.
Notes
Adapted from The Ultimate Homemade Green Bean Casserole Recipe
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