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Best Gluten-Free Green Bean Casserole (No Canned Soup)

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This gluten-free green bean casserole features a rich, creamy homemade mushroom sauce with fresh thyme and coconut milk, topped with crispy fried onions. It’s a crowd-pleasing holiday side dish that comes together in about 45 minutes with simple, wholesome ingredients.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 2 tablespoons olive oil or avocado oil
  • 1 medium yellow onion, finely chopped
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 3 tablespoons gluten-free all-purpose flour (e.g., King Arthur Measure for Measure or Bob’s Red Mill 1-to-1)
  • 3 tablespoons unsalted butter or dairy-free butter
  • 1 ½ cups low-sodium chicken or vegetable broth
  • ½ cup full-fat coconut milk (from a can)
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 1 ½ cups gluten-free crispy fried onions (store-bought or homemade)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Blanch the green beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes until bright green and tender-crisp. Drain and transfer to a bowl of ice water to stop cooking. Drain again and set aside.
  3. Sauté the aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Add the sliced mushrooms and cook for 5-6 minutes until they release moisture and start to brown. Add the minced garlic and cook for 1 minute until fragrant.
  4. Make the roux: Reduce heat to medium-low. Add 3 tablespoons of butter to the skillet and let it melt. Sprinkle the gluten-free flour over the vegetables and stir constantly for 1-2 minutes until the mixture is thick and pasty.
  5. Build the sauce: Slowly pour in the chicken broth while whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. Stir in the coconut milk, fresh thyme, salt, and pepper. Taste and adjust seasoning.
  6. Combine and assemble: Add the blanched green beans to the skillet and stir gently to coat evenly. Transfer the mixture to a greased 9×13-inch baking dish and spread in an even layer.
  7. Add the topping: Sprinkle the gluten-free crispy fried onions evenly over the top.
  8. Bake: Place the dish in the preheated oven and bake for 20-25 minutes until the sauce is bubbly and the topping is golden brown.
  9. Rest and serve: Let the casserole rest for 5 minutes before serving.

Notes

For a nut-free option, use sunflower seed milk instead of coconut milk. For a lower-carb version, replace gluten-free flour with 2 tablespoons arrowroot powder. To make homemade crispy onions: slice 1 large onion very thin, toss with ¼ cup gluten-free flour and a pinch of salt, then bake at 400°F (200°C) for 15-18 minutes, flipping halfway. The casserole can be assembled (without topping) up to 24 hours in advance; add topping just before baking and increase baking time by 5-10 minutes if cold. Leftovers keep in the fridge for up to 4 days and freeze well (without topping) for up to 3 months.

Nutrition

Keywords: gluten-free green bean casserole, no canned soup, homemade mushroom sauce, holiday side dish, Thanksgiving, Christmas, gluten-free, dairy-free option, vegetarian option

Find it online: https://dinadishes.com/best-gluten-free-green-bean-casserole-no-canned-soup/