Gluten Free Green Bean Casserole

Gluten Free Green Bean Casserole

Easy homemade cream of mushroom soup is the secret to the perfect gluten free green bean casserole. Make your Thanksgiving table better than ever this year with crisp-tender green beans, cream of mushroom soup and homemade crispy onions.

Close up of bean casserole on white dishThey totally make gluten free cream of mushroom soups these days (Progresso and Pacific come to mind). But, personally, they’re just not my speed. And anyway if you’re gonna make your own gluten free crispy fried onions, shouldn’t you just go ahead and make a simple gluten free roux and your own cream sauce? It’s so, so easy, and it’s good practice for making gluten free gravy (it’s all basically the same technique).

Let’s make the Gluten Free Green Bean Casserole to end all Green Bean Casseroles. We’ve got work to do, friend. Do you know there are people who think that gluten free food is terrible? Let’s school them.

Bean casserole in white dish

You don’t really have to make your own gluten free bread crumbs. But I always take the odds and ends of whatever gluten free bread I have lying around and make some fresh bread crumbs.

They keep so well in the freezer. And the price of buying gluten free bread crumbs is an absolute crime. I think, ounce per ounce, it’s more valuable than gold. And for no good reason.

Close up of been casserole in white dish

The firm but tender fresh green beans, along with the fresh mushroom cream sauce, topped with easy homemade bread crumbs and, of course, sweet and crunchy fresh gluten free crispy fried onions (the real star of the show), make this the Green Bean Casserole to beat.

Happy almost Thanksgiving! Don’t forget to read the directions below for making the more time-consuming parts of this recipe at least 2 to 3 days ahead of time.

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Prep time: Cook time: Yield: 8 servings


2 pounds fresh green beans, cleaned, ends trimmed and cut in half

1 tablespoon (14 g) extra-virgin olive oil

1 small shallot, peeled and minced

1 pound fresh button or baby portabella mushrooms, cleaned and sliced thickly

3 tablespoons (42 g) unsalted butter

5 tablespoons (45 g) basic xanthan-gum free gluten free flour blend (30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)

3/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 1/2 cups (12 fluid ounces) chicken stock

1 can (12 fluid ounces) evaporated milk

2 cups coarse gluten free bread crumbs

4 tablespoons (56 g) unsalted butter, melted

1 recipe gluten free crispy fried onions, crushed


  • Preheat your oven to 375°F. Grease a 9-inch by 13-inch baking dish, and set it aside.

  • First, blanch the green beans. Bring a large stockpot of salted water to a boil, and add the prepared fresh green beans. Boil until the beans are bright green and almost fork tender (about 3 minutes). Drain the beans of the water, and scatter on clean paper towels to drain. Blot the beans dry, return them to the large stockpot and set it aside.

  • In a medium-size saucepan, heat the olive oil over medium-high heat. Add the shallots and mushrooms, and cook until the shallots are translucent and the mushrooms are fork tender (about 4 minutes). Transfer the mushrooms and shallots to a small bowl, and set it aside. To the same medium-size saucepan, add the 3 tablespoons butter and melt over medium heat. Add the flour blend, salt and pepper, and stir to combine well. The mixture will clump at first, and then smooth. This is the roux that will thicken the sauce. Cook over medium heat, stirring constantly, until the mixture has just begun to turn a very light brown color. Add the stock to the roux very slowly, stirring constantly to break up any lumps that might form. Add the evaporated milk, and continue to stir until the mixture is smooth. Bring the mixture to a simmer, and continue to cook, stirring occasionally, until reduced by about one-quarter. Remove the saucepan from the heat, and add the mushrooms and shallots. Stir to combine.

  • Pour the sauce with the mushrooms and shallots into the large stockpot with the green beans. Stir gently to coat the beans in the cream sauce (without crushing any of the beans), and pour the entire contents of the stockpot into the prepared 9-inch by 13-inch baking dish. Spread into an even layer.*

  • Make the topping. In a small bowl, combine the bread crumbs with the melted butter, and stir to combine. Scatter the bread crumbs evenly over the top of the green bean mixture in the baking dish. Place the baking dish in the center of the preheated oven, and bake until the topping is lightly golden brown and the sauce is bubbling (about 15 minutes). Remove from the oven and top with the crushed crispy fried onions. Press the onions down gently, and serve immediately.

  • *At this point, the dish can be cooled to room temperature, then covered tightly and stored in the refrigerator for 2 to 3 days. Before serving, just resume the recipe instructions where you left off.



P.S. The Bread Memories Giveaway ends TODAY!! Enter to win most everything you need to get started on the Bread Book right away! And don’t forget the BIG & BIGGER Bread Book Giveaway—help me reach 500 book orders by 12/10/13 and maybe I’ll come bake bread with you at your house!

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