Gluten Free Green Bean Casserole is creamy, savory, and tastes just like the classic — made gluten free and more delicious from the addition of garlic-butter mushrooms, a homemade creamy mushroom sauce, and crispy shallot topping. No canned condensed soup needed for this re-imagined classic.
“Started making this a few years ago for Thanksgiving because my sister-in-law is gluten free – now I bring it every year, and every year it’s a hit! The homemade cream of mushroom soup is truly what puts it over the top. Thanks for a great recipe.”
My easy Gluten Free Green Bean Casserole was originally titled “omg Green Bean Casserole” because OMG, this holiday dinner staple is so good I nearly shed a tear after scraping up the last few bites!
While canned fried onions and cream of mushroom soup have a lock on traditional Green Bean Casserole – neither are typically gluten free. Problem solved with this re-imagined, gluten free Thanksgiving side dish recipe with major flavor thanks to…
- Crispy Shallots: thinly sliced shallot rings are pan fried then sprinkled on top of the casserole as a slightly more sophisticated swap for canned onion rings. They give each bite a craveable, caramelized-onion flavor and crunch, and are my favorite part of the 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 homemade, Gluten-Free Cream of Mushroom Soup calls for fridge and pantry staples and can be easily made dairy free. It creates the most luscious mushroom sauce!
- 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.
Ingredients Needed
- Homemade Cream of Mushroom Soup: opening a can of soup sounds easier than making a batch from scratch, but this version takes less than 10 minutes to make.
- Mushrooms: the addition of sauteed garlic-butter mushrooms in this casserole really elevates the flavor. I use button mushrooms or baby bella mushrooms.
- Butter: for sauting the mushrooms. Use plant-based butter to make this green bean casserole dairy-free.
- Garlic: sizzles with the butter and mushrooms.
- Homemade Seasoned Salt: is an easy way to add lots of flavor, plus it’s made with 4 everyday ingredients.
- Green Beans: I prefer canned green beans in this recipe though you can use fresh green beans if you prefer. I’ll outline the method below.
- Shallots: thinly sliced shallots become audibly crispy after being briefly pan fried in extra virgin olive oil. Yes you CAN use a can of gluten free french fried onions instead, but the fried shallots are extra special if you can swing it!
- Extra Virgin Olive Oil: for shallow frying the shallot rings.
Canned vs Fresh Green Beans
While a fresh green bean side dish always has a place at the holiday dinner table, I actually prefer canned green beans for traditional green bean casserole. It’s hard to beat the texture, taste, and convenience.
That said, if you MUST use fresh green beans, you’ll need ~4 cups trimmed and chopped green beans. I recommend blanching them for 5 minutes in a large pot (meaning, boil them for 5 minutes then transfer to an ice bath to stop the cooking process) before baking to ensure they cook all the way through. I personally dislike frozen green beans, and do not recommend them for this recipe.
Whether you have to eat gluten free or not, this easy 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. Once you try my gluten-free green bean casserole recipe, you will NEVER make another!
Pair with Wild Rice Stuffing
GF Green Bean Casserole Overview
- Step 1: Saute the garlic-butter mushrooms.
- Step 2: Make the homemade Gluten Free Cream of Mushroom Soup.
- Step 3: Combine the mushrooms and soup with canned green beans and seasonings in a casserole dish then bake until hot and bubbly.
- Step 5: Pan fry shallot rings then sprinkle on top of the casserole.
How to Make This Recipe
Step 1: Saute the Garlic-Butter Mushrooms
Start by melting butter in a large, heavy-bottomed skillet over medium-high heat then add sliced mushrooms.
Saute until the mushrooms 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.
Step 2: Combine the ingredients in a casserole dish.
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, plus a batch of Homemade Cream of Mushroom Soup.
Feel free to make the homemade soup several days in advance. Store in an airtight container in the fridge.
Step 3: Bake the casserole.
Use a spatula to fold everything together then bake in a 350 degree oven until hot and bubbly, about 30 minutes.
Step 4: Make the crispy shallot topping.
While the beans are cooking, wipe the skillet out with a wet paper towel or a dish cloth to remove any bits of garlic that might burn and turn bitter during the shallot frying process. Then, thinly slice shallots and separate them 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, and stir every now and again, to make sure they fry evenly.
Recipe Tip
Be sure to remove the shallot rings from the oil when they’re golden brown. Dark brown will taste burnt.
Scoop the fried shallots onto a paper towel lined plate to drain then sprinkle with salt. Fry/drain/salt the remaining shallots.
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.
Recipe Tip
Some of these fried shallots look soggy but I assure you that even the very light golden brown fried shallots are still crispy – YUM!
Can I Make the Green Bean Casserole Ahead of Time?
This is a great dish to prep ahead of time up until the point of baking.
- 24-48 hours ahead of time: saute the mushrooms, make the Cream of Mushroom Soup, then stir together with the drained, canned green beans in the casserole dish. Cover then refrigerate for up to two days.
Uncover and let the baking dish sit at room temperature for 30 minutes before baking according to recipe instructions.
More Gluten Free Holiday Side Dishes
- Green Beans and Bacon
- Gluten Free Gravy
- Gluten Free Cornbread Stuffing
- Gluten Free Scalloped Potatoes
- Best Ever Wild Rice Stuffing
- Gluten Free Stuffing
- Healthier Mashed Potatoes
- Party Potatoes Deluxe
- Shredded Brussels Sprouts Salad
Ingredients
- 1 recipe Homemade Cream of Mushroom Soup
- 2 Tablespoons butter
- 8 oz mushrooms, sliced
- homemade seasoned salt and pepper, see notes
- 3 cloves garlic, pressed or minced
- 2, 15 oz 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. 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 the baking dish with the 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 the skillet with a wet paper towel to remove any bits of garlic that might remain in the bottom, as they will burn and turn bitter when pan-frying the shallots. Add extra virgin olive oil then 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 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.
Notes
- Feel free to swap the homemade shallot rings for canned gluten free onion rings – bake according to package directions.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
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!
This was awesome! Rave reviews yesterday at thanksgiving dinner! Thanks for an awesome recipe!
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!
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 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’ve found my people! Team Canned Green Beans all the way.
Yeah girl!
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 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!
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!
Love canned green beans!
Definitely love fresh too but you can’t beat the convenience of canned. ;)
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!
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!!
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!