Gluten Free Green Bean Casserole

Gluten Free Green Bean Casserole is creamy, savory, and tastes just like the classic — made gluten free! No canned soup required.

Prep Time 15

Cook Time 40

Total Time 55

Course Side Dish

Cuisine American

Keyword dairy free, gluten free, vegetarian

Method Baking, Stovetop

Servings

Calories 198kcal

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.

Feel free to swap the homemade shallot rings for canned gluten free onion rings - bake according to package directions.