This gluten free green bean casserole delivers everything you want from the classic—creamy, savory, and comforting—without relying on canned soup or wheat-based ingredients. It’s easy enough for a weeknight but special enough for the holiday table.
Why You’ll Love This
- Made completely from scratch with simple, real ingredients.
- Naturally gluten free without tasting “gluten free”.
- Rich, creamy texture with tender-crisp green beans.
- Perfect for Thanksgiving, Christmas, or any cozy dinner.
Ingredients
- Fresh green beans
- Olive oil
- Yellow onion
- Garlic
- Mushrooms
- Butter
- All purpose gluten free flour
- Heavy cream
- Chicken broth
- Salt
- Black pepper
- Gruyere cheese
- Gluten free sourdough bread
Swaps and Variations
- For a dairy-free version, use olive oil instead of butter and a full-fat unsweetened dairy-free milk.
- Ghee can be used in place of butter if tolerated.
- Add a pinch of thyme or rosemary to the sauce for extra flavor.
- Swap your favorite cheeses to try something different!
- Add a diced jalapeno for some heat.
Topping Options
- The classic topping is fried onions! But if you can't find them gluten free, you can make your own.
- Top with more sourdough bread, just butter and chop it before broiling and watch closely.
- For some crunch, top with Crispy Garlic Chips from Trader Joe's!
How to Make Gluten Free Green Bean Casserole
- Preheat the oven to 350F.
- Trim the green beans and blanch them briefly in salted boiling water until just tender. Drain and either put them in an ice bath to cool or run cold water over them, then drain again and set aside. Blot to dry off the excess water.
- In a large skillet, sauté the onion, garlic, and mushrooms in butter until soft.
- Sprinkle in the gluten free flour slowly while stirring.
- Slowly whisk in the milk then the broth until smooth.
- Simmer the sauce until thickened, then season with salt and pepper and add the cheese.
- Meanwhile, rip the bread into pieces.
- Combine the green beans, sauce, and bread and stir thoroughly.
- Transfer everything to a baking dish and bake until hot and lightly golden on top, about 20 minutes.
- Take out the casserole, set the oven to broil, and top with the remaining cheese and any optional toppings above in the swaps/variations.
- Broil for 1-3 minutes or until the cheese is melted, checking it every minute. Serve warm!
Make Ahead Tips
You can prepare the casserole filling up to two days in advance and store it covered in the refrigerator. When ready to eat, warm it covered in the oven on 350F until heated through.
Storage and Reheating
Leftovers keep well in an airtight container in the refrigerator for up to three days. Reheat in the oven at no higher than 350F until warmed through, or microwave individual portions.
What to Serve with Gluten Free Green Bean Casserole
- Serve alongside roasted turkey, ham, or chicken.
- Pair with mashed potatoes and gravy for a classic holiday plate.
- Add it to a holiday spread with stuffing and cranberry sauce.
- Enjoy it as a cozy side dish for any comfort-food dinner.
More Gluten Free Holiday Sides
Gluten Free Green Bean Casserole
This gluten free green bean casserole delivers everything you want from the classic—creamy, savory, and comforting—without relying on canned soup or wheat-based ingredients. It’s easy enough for a weeknight but special enough for the holiday table.
Ingredients
- 24 oz. Fresh green beans
- 2 tbsp. Olive oil
- 1 small Yellow onion diced
- 5 cloves Garlic diced
- 8 oz. Mushrooms washed and sliced
- 2 tbsp. Butter
- ¼ cup All purpose gluten free flour
- ½ cup Heavy cream
- 2 cups Chicken broth
- 1 tsp. Salt
- 1 tsp. Black pepper
- 2 tsp. Dijon mustard
- 2 tsp. Coconut aminos
- 1 cup Gruyere cheese split
- 2-2½ cups Gluten free sourdough bread
Instructions
- Preheat the oven to 350F.
- Wash and trim the green beans and blanch them briefly in salted boiling water until just tender. Drain and either put them in an ice bath to cool or run cold water over them, then drain again and set aside. Blot to dry off the excess water.
- In a large skillet, sauté the onion, garlic, and mushrooms in butter over medium heat until soft.
- Sprinkle in the gluten free flour slowly while stirring until completely combined.
- Slowly whisk in the milk then the broth until smooth.
- Simmer the sauce until thickened, then season with salt and pepper and add the cheese.
- Meanwhile, rip or chop the bread into pieces.
- Combine the green beans, sauce, and bread and stir thoroughly.
- Transfer everything to a baking dish and bake until hot and lightly golden on top, about 20 minutes.
- Take out the casserole, set the oven to broil, and top with the remaining cheese and any optional toppings above in the swaps/variations.
- Broil for 1-3 minutes or until the cheese is melted, checking it every minute. Serve warm!
If you enjoyed this recipe, leave a comment below sharing how it came out and what you served it with!
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