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My gluten-free Green Bean Casserole with Fresh Green Beans is everything you could ever want in a classic green bean casserole recipe, but even better! Comforting and flavorful, this fresh recipe is ready in an hour to enjoy with your holiday buffet. I guarantee you will be asked for the recipe!
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Best Green Bean Casserole Recipe
What's your favorite holiday side dish? I have too many favorites to count, but sitting near the top of the list is green bean casserole. My family loves a good green bean casserole recipe; the leftovers never last very long before we eat them all!
Needless to say, I have tried making green bean casserole in a variety of ways, searching for that perfect blend of flavors everyone at the table will drool over. This is that recipe.
My easy green bean casserole recipe uses fresh green beans and is completely gluten-free, so everyone can enjoy the work you put into it! It's a perfect pairing for the holidays, but it's honestly so delicious, I get tempted to make it throughout the year.
Give my gluten-free green bean casserole recipe a try this year and let me know what you think. I just know you're going to love it as much as my family and I do!
FAQs
Unwashed fresh green beans will keep well in the refrigerator for about 1 week. Keep them in the vegetable drawer of your refrigerator in an airtight container or sealed plastic bag.
You do not need to soak fresh green beans before cooking them for green bean casserole; however, you should wash, trim, boil, and blanch them to prepare them.
First, wash your green beans by placing them in a colander and rinsing them under cool water. As the water runs over them, use your fingers to gently clean them. Once washed, trim the green beans by lining them up on a cutting board and using a sharp knife to cut off the ends of the beans; do this for both ends. Finally, cut the beans into halves or thirds. Then they are ready to boil for 3 minutes before blanching in ice water.
To make green bean casserole ahead of time, simply prepare as directed without baking. Store in the refrigerator for up to 3 days, then bake when ready to serve.
Green bean casserole was created in 1955 by a Campbell Soup Company employee, Dorcas Reilly, in New Jersey. It started as an everyday side dish, but became a Thanksgiving tradition in the 1960s.
You can make green bean casserole with frozen green beans by defrosting them first. Thaw frozen green beans by removing them from the package and placing them in a colander. Place the colander under running cool water, occasionally stirring as they thaw. In about 30 to 45 minutes, the beans should defrost. Alternatively, you can defrost them in the microwave; however, green beans tend to taste better when thawed under water.
You can make green bean casserole with canned green beans if you prefer. Follow the rest of the recipe step-by-step as instructed.
Store green bean casserole in an airtight container in the refrigerator for up to 4-5 days after baking.
Leftover green bean casserole should not be frozen as it contains dairy and does not freeze well. The green beans will lose their texture and become mushy when frozen, and the dairy will separate. For best results, store leftovers in the refrigerator.
How to Make Green Bean Casserole with Fresh Green Beans
First, you will prep the green beans and mushrooms to add to the baking dish. Before doing anything, preheat your oven to 375 degrees Fahrenheit.
- Mince shallots and garlic. Cut button mushrooms into slices. Prepare the green beans by washing, trimming, and cutting them into halves or thirds.
- Boil the green beans for 3 minutes, then place in ice water to blanch them.
- Once the beans cool, place them in a strainer to drain them, then add them to a 9 by 13-inch casserole dish.
- Heat a skillet over medium heat and melt butter. Saute the garlic and shallots for 2-3 minutes.
- Add the sliced mushrooms with salt and pepper and saute for 8 minutes. After sauteing, place them in the casserole dish with the green beans.
Next, you'll want to make your homemade cream of mushroom soup.
- Cut button mushrooms into small chunks - smaller than the slices of mushrooms you cut earlier.
- Melt butter in a skillet over medium heat and add the mushrooms to it with salt and pepper. Saute 5-6 minutes, then remove to a bowl.
- Reduce the heat to medium-low and add more butter. Once melted, sprinkle in gluten-free flour and stir together to create a paste-like consistency known as a roux.
- Slowly add chicken broth to the skillet while stirring. Once incorporated, add evaporated milk, continuing to stir.
- Finally, season and continue stirring until creamy and thickened.
Finally, assemble your gluten-free green bean casserole and bake.
- Pour homemade cream of mushroom soup into the casserole dish over the green beans and mushrooms. Stir together to fully incorporate.
- Place the baking dish into the oven and bake, uncovered, for 25 minutes.
- After 25 minutes are up, remove and top with gluten-free French fried onions or gluten-free panko breadcrumbs. Spread over top and bake for another 10 minutes.
- Remove and allow to cool slightly before serving. Enjoy!
Dairy-Free Instructions
The only dairy in my gluten-free green bean casserole recipe is butter and evaporated milk. To make dairy-free green bean casserole, you will need to replace these two ingredients. Use a vegan butter substitute to replace the butter.
For the evaporated milk, you can easily make your own dairy-free alternative. Evaporated milk is milk that has been boiled down to reduce its water content. So, to make your own dairy-free evaporated milk, boil your milk alternative on the stove until it reduces by half.
For best results, use almond milk. Boil for 30 minutes on the stove until the contents of your pan reduce by half the amount you started with. For ½ cup evaporated milk, you'll want to boil down at least 1 cup of almond milk in a saucepan.
You may also be able to find a vegan evaporated milk substitute at the grocery store, such as evaporated coconut milk. If you are able to find it at the store, you can use that instead.
Alternatively, you can leave out the evaporated milk and use regular dairy-free milk instead. The texture will not be the same, but it should still thicken properly.
What do you eat green bean casserole with?
Serve green bean casserole with classic holiday courses like turkey, ham, and roast beef. It pairs well with other side dishes for the holidays as well, such as mashed potatoes and sweet potato casserole. Here are a few of my family's favorites to serve with green bean casserole:
- Garlic Mashed Potatoes
- Cream Cheese Garlic Bread
- Easy Yorkshire Pudding
- Easy Scalloped Potatoes
- Southern Sweet Potato Casserole
- Garlic Butter Turkey
- Sous Vide Prime Rib
Green Bean Casserole Toppings
- Green bean casserole with cheese: Cheddar cheese or Parmesan cheese are great choices for making green bean casserole with cheese. Top with cheese before baking.
- Green bean casserole with bacon: Bacon is an incredible addition to green bean casserole. To make green bean casserole with bacon, I cook my bacon separately and then crumble it on top. Try combining cheese and bacon for a green bean casserole unlike any you've had before!
My Favorite Kitchen Tools
As an Amazon associate, I may receive compensation for purchases made through affiliate links.
- Maldon Sea Salt Flakes: The most amazing Maldon Salt. If you do nothing else, sprinkle a tiny bit of maldon salt on your recipes. I promise, it will change your recipes!
- Le Creuset Dutch Oven: I have had my Le Creuset Dutch Oven for many years. It is an amazing kitchen staple.
- Le Creuset Cast Iron Skillet: I love my Le Creuset Dutch Oven so much, I purchased this skillet. It is just amazing.
- Victorinox Swiss Army Slicing Knife: Hands down the best knife for slicing beef! This is a true kitchen staple.
- Yaxell Mon 8" Chef's Knife: I highly recommend everyone own a good chef's knife. It will make your chopping so much easier!
- Presto 16-inch Electric Foldaway Skillet: If you cook for a large family like I do, an electric skillet is an absolute must. It enables you to cook in large batches.
- All-Clad Slow Cooker, 7-Quart: I love slow cooker recipes. This is my current slow cooker and it does a great job.
Did you try this recipe? Let us know in the comments below, and leave a rating! We love to hear from you.
Green Bean Casserole with Fresh Green Beans (Gluten-Free)
Equipment
- 9 x 13-inch casserole dish
- Wooden spoon
- Skillet
- Sharp knife
- Cutting board
- Bowl for ice water bath
- Colander
- Whisk
Ingredients
- 2 shallots minced
- 4 cloves garlic minced
- 6 Tablespoons butter divided
- 2 pounds fresh green beans washed, trimmed, and cut into halves or thirds
- 16 ounces button mushrooms two 8 ounce package, divided
- 3 Tablespoons gluten-free flour blend ex. Bob's Red Mill 1 to 1 flour
- 1 cup chicken broth
- ½ cup evaporated milk
- ½ teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- ½ teaspoon kosher salt and pepper divided
- 1 cup gluten-free french fried onions or gluten-free panko bread crumbs mixed with 2 Tablespoons melted butter
Instructions
Prepping the Mushrooms and Green Beans
- Preheat oven to 375°F.Wash and trim green beans, then cut into halves or thirds according to preference. Bring a pot of water to a boil; once boiling, add green beans and boil for 3 minutes. Then, remove the beans with a slotted spoon or strainer and place in a bowl of ice water to blanch them. After the beans are cooled, place them in a strainer to drain them. Finally, add them to a 9 by 13-inch casserole dish.2 pounds fresh green beans
- Cut one 8 ounce package of button mushrooms into slices. Heat a skillet and add 1 Tablespoon butter. Once melted, add the garlic and shallots. Saute for 2-3 minutes, stirring often, before adding the sliced mushrooms along with a generous pinch of salt and pepper. Saute for 8 minutes, stirring often. Finally, add them to the casserole dish with the green beans.2 shallots, 4 cloves garlic, 6 Tablespoons butter, 16 ounces button mushrooms, ½ teaspoon kosher salt and pepper
Homemade Cream of Mushroom Soup
- Cut second 8 ounce package of button mushrooms into small pieces; these pieces should be smaller than the sliced mushrooms from earlier. Once chopped, heat another 1 Tablespoon butter in a skillet. Add the mushrooms with a pinch of salt and pepper and saute for 5-6 minutes, stirring often. Finally, add them to a small bowl and set aside.Reduce the heat to medium-low and add 2 Tablespoons butter to the skillet. Once melted, add gluten-free flour blend and stir the flour into the butter to create a roux (paste-like consistency). Slowly add chicken broth, stirring constantly with a whisk. The mixture will start to look chunky. At this point, add evaporated milk and continue to stir.Finally, add garlic powder, Worcestershire sauce, and salt and pepper to the skillet. Continue to stir until creamy and thickened.6 Tablespoons butter, 16 ounces button mushrooms, 3 Tablespoons gluten-free flour blend, ½ cup evaporated milk, ½ teaspoon garlic powder, 1 teaspoon Worcestershire sauce, ½ teaspoon kosher salt and pepper, 1 cup chicken broth
Baking the Casserole
- Once the soup is ready, pour it into the casserole dish with the green beans and mushrooms and stir to fully incorporate the dish together.
- Place uncovered in the preheated oven and bake for 25 minutes. Once 25 minutes is up, remove to top with gluten-free French fried onions or gluten-free panko breadcrumbs that have been mixed with 2 Tablespoons melted butter. Spread the onions or breadcrumbs over the top and bake for an additional 10 minutes.Remove, serve, and enjoy!1 cup gluten-free french fried onions or gluten-free panko bread crumbs
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- To make ahead of time, prepare dish up until the point of baking and refrigerate for up to 3 days in the tightly wrapped baking dish.
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