Print

Crowd-Pleasing Gluten-Free Green Bean Casserole

gluten-free green bean casserole - featured image
Print Recipe

A creamy, crispy green bean casserole that’s completely gluten-free and so delicious even gluten-eaters go back for seconds. Perfect for Thanksgiving, Christmas, or any potluck.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and halved (about 6 cups)
  • 2 tablespoons unsalted butter (or dairy-free butter)
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • ¼ cup gluten-free all-purpose flour
  • 2 cups whole milk (or unsweetened oat milk)
  • 1 cup low-sodium chicken or vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground nutmeg
  • 2 medium yellow onions, thinly sliced into rings (for topping)
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
  • 1 cup gluten-free all-purpose flour (for topping)
  • 1 teaspoon salt (for topping)
  • ½ teaspoon black pepper (for topping)
  • ½ teaspoon garlic powder (for topping)
  • ½ teaspoon paprika (for topping)
  • Vegetable or canola oil, for frying

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for exactly 3 minutes. Immediately transfer to a bowl of ice water to stop the cooking process. Drain well and set aside.
  2. In a large skillet over medium heat, melt the butter. Add the sliced mushrooms and cook for 5-7 minutes until they release their liquid and start to brown. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle the gluten-free flour over the mushroom mixture and stir constantly for 1-2 minutes. Slowly pour in the milk and broth while whisking continuously. Keep whisking until the sauce thickens, about 3-4 minutes. Season with salt, pepper, smoked paprika, and nutmeg. Taste and adjust seasoning.
  4. For the crispy fried onions: Place the sliced onions in a bowl with the buttermilk and let them soak for 10 minutes. In a shallow dish, whisk together the gluten-free flour, salt, pepper, garlic powder, and paprika.
  5. Heat about ½ inch of oil in a deep skillet over medium-high heat. Working in batches, dredge the soaked onion rings in the seasoned flour, shaking off excess. Fry for 2-3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle with salt.
  6. Preheat oven to 375°F (190°C). In a large bowl, combine the blanched green beans with the creamy mushroom sauce. Stir gently until every bean is coated. Transfer to a greased 9×13-inch baking dish and spread into an even layer.
  7. Bake uncovered for 20 minutes, until the sauce is bubbly around the edges. Remove from the oven and top with the crispy fried onions. Return to the oven and bake for another 8-10 minutes, until the onions are deep golden and the casserole is hot all the way through.
  8. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

For a dairy-free version, use dairy-free butter and unsweetened oat milk. For a vegan version, use vegetable broth and plant-based milk. The casserole can be assembled (without topping) up to 2 days ahead. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 3 months.

Nutrition

Keywords: gluten-free green bean casserole, green bean casserole, gluten-free side dish, Thanksgiving side dish, holiday casserole, gluten-free recipe

Find it online: https://flurpchef.com/crowd-pleasing-gluten-free-green-bean-casserole/