Are you ready to elevate your holiday table or weeknight dinner with a delectable dish that’s not only gluten-free but also incredibly quick to prepare? Look no further! Our Gluten-Free Green Bean Casserole is made with all fresh ingredients and doesn’t require an oven. In just under 30 minutes, you can whip up this mouthwatering masterpiece that’s sure to become a new family favorite.
Are you ready to elevate your holiday table or weeknight dinner with a delectable dish that’s not only gluten-free but also incredibly quick to prepare? Look no further! My Gluten-Free Green Bean Casserole is made with all fresh ingredients and doesn’t require an oven. In just under 30 minutes, you can whip up this mouthwatering masterpiece that’s sure to become a new family favorite.
I’ve been making this recipe for almost a decade now and you won’t believe how much of a culinary triumph this gluten free green bean casserole turned out to be! Even my husband, who was once a die-hard canned casserole enthusiast, couldn’t resist its charm. It’s safe to say, I’ve struck the perfect balance with this dish, and I’m already planning to serve both the traditional canned casserole and this delightful gluten-free version for my cousin. Honestly, there’s a good chance my husband and I will be savoring this homemade creation right alongside hers.
In my quest to make this dish gluten-free, I made a simple yet brilliant substitution – replacing those delectable but gluten-packed fried onions with crispy pan-fried shallots. Just a touch of butter and a sprinkle of shallots, crisped to perfection, provided the ideal gluten-free topping. To create the heart of the casserole, I combined freshly chopped white mushrooms with tender haricot verts, and they simmered together beautifully. Once the green beans were ready to shine, I stirred in a luscious mixture of heavy cream and cornstarch, resulting in a creamy and decadent homemade, from-scratch, gluten-free green bean casserole that’ll be the star of any holiday spread.
On a somewhat unrelated note, I’ve recently embarked on a mission to prepare all my meals from scratch, completely devoid of cans or boxed foods. This dish, while undeniably rich with the inclusion of heavy cream, aligns perfectly with my new culinary philosophy. It might sound a tad peculiar, but there’s a certain satisfaction in knowing that I’ve put my heart and soul into each ingredient. Even though I don’t typically share my weight-loss journey here (and it’s quite amusing to discuss weight loss alongside green bean casserole), I’ve maintained the same approach while intensifying my exercise regimen and keeping a watchful eye on portion sizes. It’s all about savoring these indulgent holiday meals in moderation and balancing them with physical activity.
Instead of surrendering to post-meal slumber, why not consider a family walk to digest those delectable dishes? Trust me, your waistline will likely thank you for this approach. So, this holiday season, savor the flavors guilt-free, and let’s embrace the joy of both food and fitness.
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Why this Recipe Works
Catering to Dietary Needs: The most compelling reason to whip up a gluten-free green bean casserole is to accommodate friends and family members with gluten sensitivities or allergies. By offering a delicious gluten-free option, you ensure everyone at your gathering can enjoy this classic dish without any dietary concerns.
Fresh, Quality Ingredients: Making your green bean casserole from scratch allows you to use fresh, wholesome ingredients. You’ll savor the vibrant flavors of fresh green beans, mushrooms, and shallots instead of relying on canned products, resulting in a more flavorful and nutritious dish.
Enhanced Taste and Control: When you prepare this casserole at home, you have full control over the seasonings, creaminess, and topping. You can tailor the recipe to your taste, creating a truly decadent, creamy, and satisfying dish that surpasses the canned versions in taste and texture.
Ingredients
- Vegetables – You will need fresh green beans, fresh mushrooms, and shallots which will act as your crispy onion topping.
- Seasonings – Salt and pepper is all you need.
- Dairy – A mix of butter and heavy cream is needed to make this creamy casserole come to life.
- Corn Starch – This is my secret weapon to thickening the casserole without the gluten.
How to Make Green Bean Casserole
First, thinly slice the shallots.
In a saute pan, add 2 tablespoons butter and heat on high. Then add in the shallots. Reduce to medium heat with lid on and cook for 10 minutes, mixing often so that the shallots don’t burn. Half way through cooking add the water and mix well.
Cook until golden brown and mostly crispy. Remove the crispy shallots from the pan and set to the side.
Place the remaining 2 tablespoons butter in the sauté pan, melt, and add the green beans and diced mushrooms in the pan with a half cup water. Season with salt and pepper. Cook on high for 8 minutes until tender and most of the liquid has evaporated.
While the green beans cook, in a measuring cup mix together the heavy cream and corn starch and set to the side.
Pour the heavy cream/corn starch mixture into the pan. Turn the heat off and stir. Cover and let sit for 2 additional minutes.
Place the green bean casserole in a serving dish, and top with crispy shallots. Enjoy.
FAQs
Yes, you can! If you prefer not to use the stove, consider blanching the green beans in the microwave. Place them in a microwave-safe dish with a little water, cover, and microwave for a few minutes until they are tender. Additionally, you can make the crispy shallot topping in the oven or air fryer, bypassing the stovetop entirely.
While this recipe is all about fresh ingredients, you can make some substitutions to save time. You can use canned gluten-free cream of mushroom soup and gluten-free crispy fried onions if you’re looking for convenience. However, using fresh ingredients will provide the best flavor.
To create a vegan version of this green bean casserole, substitute the heavy cream with a non-dairy alternative like almond or coconut milk. Use a plant-based butter or oil for frying the shallots and choose a vegan cream of mushroom soup. Be sure to check that all ingredients are labeled as vegan and gluten-free.
Yes, you can assemble the casserole ahead of time and refrigerate it without baking. Cover it tightly and store it for up to 24 hours. When you’re ready to serve, bake it in the preheated oven as directed in the recipe. This is a great time-saving tip for holiday preparations or dinner parties.
Yes, you can freeze green bean casserole. However, I would store the fried shallots in a separate container and not on top of the casserole as they will no longer be crunchy.
Recipe Tips and Tricks
Here are a few of my favorite tips and tricks when making a green bean casserole gluten free.
- Crispy Gluten Free Onions – For the crispiest shallot topping, make sure the shallots are thinly sliced. For an extra crispy crunch you can toss them evenly coating them with a gluten-free flour or cornstarch before frying.
- Creamier – To make the casserole even creamier, you can use a combination of heavy cream and chicken or vegetable broth.
- Overcook – Don’t overcook the green beans during blanching or steaming; they should still have a slight crunch as they will continue to cook in the casserole.
- Seasonings – Season each layer of the casserole with a pinch of salt and pepper for well-balanced flavors.
- Smokiness – If you want to add a smoky dimension, consider mixing in some cooked and crumbled gluten-free bacon or using a sprinkle of smoked paprika.
What to Serve with Green Bean Casserole
A classic pairing for green bean casserole is roasted turkey or chicken, but it also complements a variety of main dishes, such as ham, turkey cutlets (pictured above), or vegetarian options like stuffed acorn squash.
If you make this gluten free green bean casserole recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Gluten Free Green Bean Casserole
Equipment
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
- Skillet
- Silicone Spatula
- Stove Top
Ingredients
- 4 tablespoon unsalted butter divided
- 4 shallots thinly sliced
- ¼ cup water
- 1 pound Green Beans trimmed
- ½ cup white mushrooms diced
- ½ cup water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream
- 1 tablespoon corn starch
Instructions
- In a saute pan, add 2 tablespoons butter and heat on high. Then add in the shallots. Reduce to medium heat with lid on and cook for 10 minutes, mixing often so that the shallots don’t burn. Half way through cooking add the water and mix well. Cook until golden brown and mostly crispy. Remove the crispy shallots from the pan and set to the side.
- Place the remaining 2 tablespoons butter in the sauté pan, melt, and add the green beans and diced mushrooms in the pan with ½ cup water. Season with salt and pepper. Cook on high for 8 minutes until tender and most of the liquid has evaporated.
- While green beans cook, in a measuring cup (or bowl) mix together the heavy cream and corn starch.
- Pour the heavy cream/corn starch mixture into the pan. Turn the heat off and stir. Cover and let sit for 2 additional minutes.
- Place the green bean casserole in a serving dish, and top with crispy shallots. Enjoy.
Notes
- Crispy Gluten Free Onions – For the crispiest shallot topping, make sure the shallots are thinly sliced. For an extra crispy crunch you can toss them evenly coating them with a gluten-free flour or cornstarch before frying.
- Creamier – To make the casserole even creamier, you can use a combination of heavy cream and chicken or vegetable broth.
- Overcook – Don’t overcook the green beans during blanching or steaming; they should still have a slight crunch as they will continue to cook in the casserole.
- Seasonings – Season each layer of the casserole with a pinch of salt and pepper for well-balanced flavors.
- Smokiness – If you want to add a smoky dimension, consider mixing in some cooked and crumbled gluten-free bacon or using a sprinkle of smoked paprika.
Nina Rossetti
This recipe is my new favorite! It comes out AMAZING. I used a white and yellow onion instead of the shallots and still used canned green beans but it still came out so yummy. I love this recipe for its technique on cooking the onions, it definitely sets it apart from the traditional canned/boxed onions. The best part of this recipe is no canned cream of chicken/mushroom. With my yeast allergy, my favorite holiday side dish could no longer be, until I found this recipe. Thank you!! This casserole was a favorite for not only me but also my husband and family (who don’t have food allergies). If you want to wow your loved ones, definitely make this, still ever so simple but with a bit more love since it’s from scratch;)
Katie
Nina, so so happy to read that you love this recipe. I have a cousin who has a gluten allergy–I created this recipe for her years ago and it’s been a family favorite since!