My Gluten Free Green Bean Casserole was originally titled “Ermahgerd Green Bean Casserole” because ERMAHGERD this holiday dinner table staple is so good I nearly shed a tear after scraping up the last few bites!
Now, 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, gluten free Thanksgiving side dish recipe with major flavor thanks to…
- Garlic-Butter Mushrooms: while I was GF’ing this recipe I figured I might as well improve upon it so I added sizzling, sauted garlic butter mushrooms into the mix. Trust me when I tell you this is a MAJOR UPGRADE.
- Crispy Shallots: the crispy shallots I pan fry to top the green bean casserole are a slightly more sophisticated take on canned onion rings and give each bite a craveable, caramelized-onion flavor and 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. The homemade Cream of Mushroom Soup I use in this recipe calls for fridge and pantry staples, and can be easily made dairy free. (Plus it’s so good you’ll spoon drink half of it.)
Canned vs Fresh Green Beans
Let’s 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, canned green beans. Second of all I just happen to love the taste and texture of canned green beans. Third, since we’re going homemade with the condensed soup and crispy shallots, let’s show ourselves a bit of self love and take the time we’d spend trimming and, I don’t know…just NOT, you know?
Whether you have to eat gluten free or not, this Green Bean Casserole is 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!
How to Make This Recipe
Start by sauting the garlic-butter mushrooms in a large, heavy-bottomed skillet – preferably cast iron – as you’ll use the same skillet to pan fry the shallots.
Melt butter in the skillet over medium-high heat then add sliced mushrooms. Saute the mushrooms until they release their liquid, the liquid cooks off, and the mushrooms turn golden brown, 5-7 minutes. Add minced garlic, season generously with homemade seasoned salt and pepper, then saute until the garlic is very fragrant, 1-2 more minutes.
My 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! You’ll love it.
Scoop the mushrooms into a medium-sized baking dish like an 8×8″ or similar then add canned green beans that have been drained, an extra shake of seasoned salt, and 1 batch Homemade Cream of Mushroom Soup.
Fold everything together using a spatula then bake at 350 degrees until bubbling, about 30 minutes. You can assemble this mixture a day ahead of time – let the baking dish sit at room temperature for 30 minutes or so to take the chill off before baking.
Meanwhile, wipe the skillet out with wet paper towels or a dish cloth to remove any bits of garlic that might burn and turn bitter during the shallot frying process. Thinly slice shallots then separate the slices into rings.
Heat 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 fry evenly, as well as stir frequently.
Scoop the fried shallots onto a paper towel lined plate to drain then sprinkle with salt. Fry/drain/salt the remaining shallots.
Note: some of these fried shallots look soggy but I assure you that even the 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 to die for, gluten free take on green bean casserole – enjoy!
More Gluten Free Holiday Side Dishes
- Best Ever Wild Rice Stuffing
- Cauliflower Gratin
- Party Potatoes Deluxe
- Shredded Brussels Sprouts Salad
- Roasted Balsamic Butternut Squash
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Gluten Free Green Bean Casserole
Gluten Free Green Bean Casserole is the only side dish you need at your holiday dinner table! No canned soup needed for this updated, lick-your-plate-worthy recipe.
- 1 recipe Homemade Cream of Mushroom Soup (see recipe link in notes)
- 2 Tablespoons 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)
- Heat oven to 350 degrees. Add prepared Homemade Cream of Mushroom Soup to a medium sized baking dish then set aside. Layer a few 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 until the mushrooms 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 with prepared soup then add green beans and a bit more seasoned salt. Mix with a spatula to combine then bake for 30 minutes or until bubbly.
- Meanwhile, carefully wipe out skillet with a wet paper towel or dish cloth - we want to remove any little bits of garlic that may remain in the skillet - then add extra virgin olive oil and heat over medium-high heat. Once the oil is hot, add half the shallots then fry until golden brown, 2-3 minutes, stirring often. Remove shallots to prepared paper towel-lined plate to drain then sprinkle with salt. Fry/drain/salt remaining shallots.
- Top bubbling casserole with fried shallots then bake for an additional 5 minutes. Let casserole cool for 10 minutes then scoop onto plates and serve.
- Click here for the Homemade Cream of Mushroom Soup Recipe >
- Click here for the Homemade Seasoned Salt Recipe >
- You may skip the homemade shallot rings for canned gluten free onion rings - bake according to package directions.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.