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.
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My easy Gluten Free Green Bean Casserole was originally titled “Ermahgerd Green Bean Casserole” because ERMAHGERD this holiday dinner 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…
- 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. My homemade, Gluten-Free Cream of Mushroom Soup calls for fridge and pantry staples like gluten-free flour, and chicken stock, 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: I know, I know – opening up a can of soup sounds easier than making a batch from scratch, but this version takes less than 10 minutes and, like I mentioned, is undeniably delicious. It makes each creamy scoop of green bean casserole absolutely irresistible.
- Butter: To saute the sliced mushrooms in. Feel free to use vegan butter to make this a dairy-free green bean casserole. The butter pairs deliciously with the…
- Garlic: Fresh garlic sizzling in butter will not only permeate your home with the most amazing aroma, but also infuse the…
- Mushrooms: Like I said, I think the addition of sauteed garlic-butter mushrooms REALLY elevates this re-imagined classic! I typically use button mushrooms or baby bella mushrooms.
- Homemade Seasoned Salt: Such 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: Topping the homemade gluten free green bean casserole with fried shallot rings is just about as good as it gets in life! They are crispy and once sprinkled with a little salt? OH MY WORD. That said, I have saved time by using canned gluten free french fried onions when I can find them, which are awesome too!
- Extra Virgin Olive Oil: We use EVOO to shallow fry the shallot rings.
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. 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
How to Make Gluten Free Green Bean Casserole From Scratch
I’ll share step-by-step photos below for how to make my Gluten Free Green Bean Casserole, but here’s a quick overview:
- Step 1: Saute the garlic butter mushrooms in a large skillet then scoop into a casserole dish.
- Step 2: Make the homemade Gluten Free Cream of Mushroom Soup then add to the casserole dish.
- Step 3: Drain canned green beans then add to the casserole dish.
- Step 4: Add a sprinkle of homemade seasoning salt then stir everything to combine and bake until bubbly.
- Step 5: Pan fry shallot rings then sprinkle on top of the casserole and bake for another 5 minutes before serving.
How to Make This Recipe
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.
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 1 batch Homemade Cream of Mushroom Soup.
Feel free to make the homemade soup several days in advance. Store in an airtight container in the fridge.
Fold everything together using a spatula then preheat oven to 350 degrees and bake until bubbling, about 30 minutes.
While the beans are cooking, 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 same large 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.
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.
Can I Make the Green Bean Casserole Ahead of Time?
This is a great dish to make ahead of time! Saute the garlic-butter mushrooms, make the Cream of Mushroom Soup, and 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
- Gluten Free Cornbread Stuffing
- Gluten Free Scalloped Potatoes
- Best Ever Wild Rice Stuffing
- Gluten Free Stuffing
- Party Potatoes Deluxe
- Shredded Brussels Sprouts Salad
- Roasted Balsamic Butternut Squash
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Description
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.
Ingredients
serves 6
- 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)
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 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.
Notes
- 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.
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66 Comments
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Monica 11.24.2023 Made the cream of mushroom soup and then the green bean casserole on your website. Everyone loved it. Thanks
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- Kristin 11.28.2023
I’m so happy to hear that, Monica!! Thank you so much for your feedback!
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- Amanda 11.22.2023
This has easily become one of my family’s favorites. It’s a double batch on our Thanksgiving table every year. Thanks for sharing your recipe with us.
See AlsoDairy-Free Gluten-Free Classic Green Bean Casserole - Kitchen Gone RogueGluten-Free Green Bean CasseroleBest Gluten-Free Green Bean Casserole – Gluten-Free PalateEasy Gluten-Free Green Bean Casserole from ScratchReply
- Kristin 11.28.2023
Love, love, LOVE! So happy to hear that, Amanda!
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- PATTY 11.21.2023
Great stuff
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- Jill 11.18.2023
I’ve made this recipe for the past three years and it’s consistently one of the most popular sides! I think the homemade cream of mushroom makes it!
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- Kristin 11.20.2023
Ahh, I LOVE hearing that, Jill! Thank you so much for your feedback and recipe rating!
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- Maddie 11.13.2023
If I want to substitute the homemade soup for store made mushroom soup how many ounces does this recipe call for?
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- Kristin 11.14.2023
Hi Maddie! I would plan on using two small store bought cants (I believe they’re 10oz each) then add both or maybe 1-1/2 just depending on how creamy you want the final casserole to be.
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- Lula D. 08.15.2023
Dependable, simple classic recipe with delicious flavor. My family’s favorite gluten-free green bean casserole that makes it’s way to every cool weather holiday table, year after year. Always with the suggested from scratch cream of mushroom soup, which is very easy to whip up! We use French style canned beans, and add Lea & Perrins Worcestershire sauce to the mushrooms. Tasty indeed.
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- Kristin 08.17.2023
I’m SO glad you love this dish, Lula! It is one of our very favorites, too!
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- Lori D 12.31.2022
Made this for a family Christmas dinner. Everyone thought it was great! It was very tasty and easy. The fried shallots were a must. So much better than what you buy in the store!
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- Kristin 01.05.2023
Thrilled it was a hit for your holiday dinner, Lori! Thank you so much for your feedback and recipe rating!
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- Valerie 11.16.2022
Can this be made in a skillet vs baking? How would I make this in a skillet? Thanks!
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- Kristin 11.16.2022
Sure! I would use a high-sided cast iron skillet – probably 12″ or larger!
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- Valerie 11.17.2022
Thank you! Will make this for our Campsgiving! Made the mushroom soup and it was so good!
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- Linda 11.15.2022
I made this last year for a family member who has Cekiacs I was so so good, I’m making it again this year. My family loved it! The homemade mushroom soup is so very scrumptious. It is now the holiday recipe of choice, GF or not! I made it exactly as your recipe is written. Thank you for this stellar recipe.
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- Kristin 11.15.2022
I’m so, so glad you loved this recipe, Linda!! Thank you so much for your feedback and recipe rating! Have a happy Thanksgiving!
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- Sue 11.05.2022
Strange question but could one skip adding the diced mushrooms to the cream of mushroom soup? So the casserole gets it’s mushroom flavor only from the garlic butter sauteed mushroom addition. And is white button the best?
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- Kristin 11.15.2022
Sure!
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- Sharon Stewart 11.26.2021
This casserole was fabulous! I did use some canned organic gf mushroom soup because I didn’t plan ahead. Also, used frozen green beans that I microwaved before assembling and baking. I’m sure making my own soup would make it even better. LOVED the fried shallots on top, and the fried mushrooms; both just elevated this dish. So,so, so much better than the traditional alternative.
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- Kristin 11.15.2022
Ahhh, so glad you loved it, Sharon!! Thank you so much for your feedback and recipe rating!
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- Terry 11.13.2021
Would I be able to make put this together ahead of time and freeze it to travel and then bake?
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- Kristin 11.15.2021
Hi Terry! I haven’t tried freezing this casserole so I can’t say for sure, but you can definitely make and refrigerate it up to two days ahead of time!
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- L 07.17.2021
This has become my family’s go-to recipe for green bean casserole. We look forward to making it every Thanksgiving.
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- Kristin 07.23.2021
I’m so glad to hear it! I wistfully think about it often in the summer time. :D
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- Carolyn 12.27.2020
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?Reply
- Kristin 12.31.2020
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.
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- Cathy 11.26.2020
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.
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- Sarah Randolph 11.23.2020
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?
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- melissa wilson 11.25.2020
I am wondering the same thing. I bought fresh green beans so I have to use those!
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- Kristin 11.25.2020
I’ve never tried using fresh green beans but I’d probably cook/steam them to your desired texture before baking.
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- Janice Wurzel 11.21.2020
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
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- Janine Patterson 11.07.2020
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!
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- Lynn 10.31.2020
Good recipe
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hi, i'm kristin!
I’m a Midwestern wife and Mama, and after being diagnosed with Celiac Disease in 2013 I began sharing delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Welcome!
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