Kind of packed a lot into that recipe title, didn’t I? (Which was initially going to be named: “Ermahgerd Green Bean Casserole” because ERMAHGERD this Thanksgiving staple is so good that I nearly shed a tear as I scraped up the last few bites!)
Let’s break it down:
Gluten-Free Green Bean Casserole: canned fried onions and cream of mushroom soup have a lock on traditional Green Bean Casserole, but neither are typically gluten-free. Problem solved with this re-imagined Thanksgiving side dish recipe with major flavor thanks to…
Garlic-Butter Mushrooms: while I was g-free’ing this recipe I figured I might as well improve upon it so I added sliced mushrooms sauteed in butter, garlic, and homemade seasoned salt. Trust me when I tell you this is a MAJOR UPGRADE.
Crispy Shallots: no gluten-free store bought fried onions – no problem! Crispy shallots are easy to make and there’s no breading required. They give this casserole a craveable, caramelized onion flavor and classic crunch. They’re my favorite part of the whole dish.
No Condensed Soups: true, there are gluten-free condensed soups options at the grocery store nowadays, but to my knowledge none of them are gluten-free AND dairy-free, which is important to many including my family. My Cream of Mushroom Soup calls for fridge and pantry staples, can be easily made dairy-free, and is make-ahead too.
Now lets address the elephant in the room – canned green beans. Yep, I’m a fan! While I’ve used fresh green beans for Green Bean Casserole in the past, I have to say my heart is with canned. First of all they come trimmed, cut, and cooked, so thanks, canning. Second of all I just really love the taste and texture of canned green beans. Third of all, since we’re going homemade with the condensed soup and crispy shallots, lets show ourselves a bit of self love and take the time we’d spend trimming and, I don’t know, watch an episode of Flip or Flop Atlanta or something (love that show!)
Whether you have to eat gluten-free or not, this Green Bean Casserole should NOT be missed this holiday season. I was not kidding when I talked about tearing up when the last bite was gone. It is so, so tasty. Let’s cook!
Start by sauting the garlic-butter mushrooms. You’ll want to do this in a large, heavy-bottomed skillet – preferably cast iron – because you’ll use the same skillet to pan fry the shallots.
Melt 2 Tablespoons butter or vegan butter in the skillet over medium-high heat then add 8oz sliced mushrooms. You could use white mushrooms or baby bellas, which is what’s shown here. Saute the mushrooms until they release their liquid, the liquid cooks off, and the mushrooms turn golden brown, 5-7 minutes. Add 3 cloves pressed or minced garlic, season generously with homemade seasoned salt and pepper, then saute until the garlic is very fragrant, 1-2 more minutes.
I have to say that homemade seasoned salt adds a TON of flavor to this dish and is beyond easy to make – it’s just a mixture of salt, paprika, onion and garlic powders. I hardly ever use regular salt when cooking anymore! You’ll love it.
Scoop the mushrooms into a medium-sized baking dish like an 8×8″ or similar then add 2 cans cut green beans that have been drained, an extra shake of seasoned salt, and 1 batch Homemade Cream of Mushroom Soup. PLEASE NOTE that my homemade version yields more then a standard can of cream of mushroom soup that you’d buy at the store. PLEASE ALSO NOTE that homemade cream of mushroom soup is so good you’ll want to eat the whole thing with a spoon. </rant>
Fold everything together using a spatula then bake for 30 minutes at 350 degrees.
Meanwhile, wipe the skillet out with wet paper towels or a dish cloth (you want to remove any bits of garlic that might burn and turn bitter during the shallot frying process.) Slice 4 large shallots then separate the slices into rings to equal 1-1/2 cups sliced shallots rings.
Heat 1/3 cup extra virgin olive oil in the skillet over medium-high heat then, once the oil is hot, add half the shallots and fry until golden brown. I like to gently shake the skillet every now and again to make sure they’re frying evenly, and also use this tool to stir the shallots around and remove them to a paper towel lined plate once they’re done.
Lightly salt the fried shallots then fry/drain/salt the remaining shallots. (Note: some of these look soggy but I assure you that even very light golden brown fried shallots are still crispy – YUM!)
Last step is to sprinkle the fried shallots on top of the Green Bean Casserole then bake for 5 more minutes. Let the casserole cool for 10 minutes or so then scoop and serve! I hope you LOVE this insanely delicious take on green bean casserole! Enjoy!
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Gluten-Free Green Bean Casserole
Description
Gluten-Free Green Bean Casserole with Garlic-Butter Mushrooms is THE dish to have on your holiday dinner table! This delicious side dish is made without condensed soups, and topped with crispy shallot rings.
Ingredients
- 1 recipe Homemade Cream of Mushroom Soup (see notes)
- 2 Tablespoons butter or vegan butter
- 8oz mushrooms, sliced
- homemade seasoned salt and pepper (see notes)
- 3 cloves garlic, pressed or minced
- 2-15oz cans cut green beans, drained
- 1/3 cup extra virgin olive oil
- 1-1/2 cups sliced shallots (~4 large shallots)
Directions
- Heat oven to 350 degrees. Get out a medium-sized baking dish then set aside. Place a couple paper towels on a large plate then set aside.
- Heat butter in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat then add mushrooms. Saute mushrooms until they release their liquid, the liquid cooks off, and the mushrooms are golden brown, 5-7 minutes. Season with homemade seasoned salt and pepper then add garlic and continue to saute until garlic is very fragrant, 1-2 minutes. Scrape mushrooms into baking dish then set skillet aside to cool slightly. Once slightly cooled, carefully wipe out with a wet paper towel or dish cloth - we want to remove any little bits of garlic that may remain in the skillet.
- To the mushrooms in the baking dish add the prepared Homemade Cream of Mushroom Soup, green beans, and a bit more seasoned salt, then mix with a spatula to combine. Bake for 30 minutes or until bubbly.
- Meanwhile, add extra virgin olive oil to wiped out skillet then heat over medium-high heat. Once the oil is hot, add half the shallots then fry until golden brown, 2-3 minutes, stirring every 30 seconds or so. I like to gently shake the skillet every now and again to make sure the shallots are frying evenly. Remove shallots to paper towel-lined plate to drain then sprinkle with salt. Fry/drain/salt remaining shallots.
- Top casserole with fried shallots then bake for an additional 5 minutes. Let casserole cool for 10 minutes then scoop onto plates and serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
We were talking about leaving green bean casserole off our menu this year, but this may revive it. Also, I thought I was the only person in the world that liked canned green beans! I only really like fresh green beans when roasted or cooked low and slow forever.
Oh my gosh, please please try this recipe then! Let me know what you think if you give it a go!
Yessssssssss!! I love me some canned green beans…I personally HATE the dry texture and lack of flavor of fresh green beans. Thank you for another awesome recipe.
I hope you love it, Beth!!
Another fan of canned green beans over fresh. The only time I liked fresh green beans is when my mom put them in with ham and potatoes, so they ended up soft and flavorful.
Mmmm, yes! I love fresh roasted or sauteed with bacon and shallots, but you can’t beat canned in casserole!
Love canned green beans!
Definitely love fresh too but you can’t beat the convenience of canned. ;)
Hello! Any suggestions for substituting the mushrooms? I love them, but my hubby not so much. :) Thank you for all your awesome recipes!
Totally understand (I used to hate mushrooms too.) ;) You can just leave them out!
I can’t wait to try this, thank you for sharing!! Green bean casserole has been the Thanksgiving item I’ve missed most since I had to go gluten free. So looking forward to having it again this year.
Oh my gosh, so glad to hear you’ll be able to enjoy it again! Hope you love it, Liz!
This is my favorite thanksgiving side dish! Thanks so much for sharing this recipe. :)
My pleasure, Kristen! I hope you love it if you get a chance to make it!
I’ve found my people! Team Canned Green Beans all the way.
Yeah girl!
If I don’t like mushrooms and leave them out, should I still add the butter and garlic to create a small amount of sauce or for extra flavor in the dish? Thanks! Been looking for a GF green bean casserole for a couple years now!
Nah, it’ll still be plenty good without it!
I just made the cream of mushroom soup in preparation for Thanksgiving. OMG- it’s a game changer! I could eat the whole batch myself. I can’t wait to try the finished dish. Question- do you think the fried shallots could be made in advance?
If I do use fresh green beans over the canned, how do you suggest preparing them to use in the casserole? Just blanch them prior to putting them in the casserole? Thanks!
I would make sure they’re cooked to your preferred level of doneness first since they won’t soften too much in the oven!
[…] farro and butternut squash. And don’t forget to reserve some crispy fried onions from your green bean casserole. Do you have any combination of leftover squash, or sweet potatoes, cranberries, green beans, […]
This was awesome! Rave reviews yesterday at thanksgiving dinner! Thanks for an awesome recipe!
I made this for Thanksgiving since we have a dairy-free family member and OMG it is SO GOOD. I was worried about liking it since traditional green bean casserole is my fav part of the holiday but it was incredible. And I couldn’t stop eating the cream of mushroom soup that was leftover :) Thank you for creating this!
I now have a go-to recipe for green bean casserole; thanks, Kristin! This was way better than the original ( and no weird glop!!).
I’m so glad you loved it, Patrice! Thanks for your feedback!
I also hope to make this casserole for Thanksgiving. Seems it is always busy in the kitchen that day. Can I make the fried shallots a few days ahead? Any other suggestions on making this casserole a day or so early
I would love to make the green bean casserole, but can’t get to the mushroom soup recipe because ads and videos pop up constantly. I’ve never seen so many intrusive ads on one site. I give up.
This is my 2nd Thanksgiving bringing this to the family get-together. My sister-in-law is gluten free, but everyone enjoys it. Thank you, Kristen!
Also, for those of you asking, I have made this ahead. I keep the green bean portion in the fridge overnight and even fry the shallots before I leave home – just bring them along and add at final bake 😊
Made this and loved it. Shared it with my group. Thanks for the great recipe!
Green bean casserole is a family favorite and this recipe does not disappoint. It is so tasty. This grandma had the crazy idea of adding diced chicken to it for a complete gluten-free, dairy-free casserole. It was a huge hit. Mr. Picky Eater grandson said the only problem was I should have made two. One for him and one for everyone else!!! On the menu again for tomorrow night. Two this time. :-)
I made this for thanksgiving and it was delicious! i would even say better than the original green bean casserole dish!
I’m planning to make it again for Christmas :)
Good recipe
My daughter was recently diagnosed with Celiacs and I am trying to plan thanksgiving dinner. This recipe looks delicious 😋! Have you ever made it the day before? I’d like to get everything done ahead of time so I can enjoy the day too. Any advice? Thank you!
Good Morning Kristin,
I love this recipe and served it last year at a holiday Thanksgiving gathering. This year no Holiday Thanksgiving gathering with friends but making this again. My family loved it. My only question is what size pan did you make this casserole in. Last year I made a huge pan . . . this year is different!!!!
Thanks,
Janice
It sounds like, from reading the comments, canned green beans are the way to go. Too bad they looks so terrible. Have you ever made this with fresh green beans? Would I need to bake it longer?
I am wondering the same thing. I bought fresh green beans so I have to use those!
I’ve never tried using fresh green beans but I’d probably cook/steam them to your desired texture before baking.
Our thanksgiving plans were cancelled at the ladt minute this year, but it turned into a goid thing, I love thanksgiving food and cooking my way. I wanted green bean casserole, but no nasty canned soup since I found this recipe. Since it was so last minute I didn’t have time to make my own onions, but this recipes is so good, so much better. I need to make it more often now.
Hi! Made this for Christmas, sadly none of us really cared for it. Couldn’t get passed the aluminum taste of the canned green beans. If we used frozen ones, would we just defrost them ahead of time and make sure there’s no extra water?
It also came out very soupy. I’ll admit I used canned soup, would that have made a difference?
Hi Carolyn! What brand of green beans did you use? That could affect the tinniness flavor of the green beans. I personally don’t care for the texture of frozen>thawed green beans so I wouldn’t recommend them for this dish. If they don’t bother you though, yep, you’re right on track, I would just make sure they’re very dry before baking. For the soup – that would definitely depend on the brand and it’s thickness. My homemade soup is on the thick side so it doesn’t come out watery.