I made this Gluten Free Green Bean Casserole and I’m warning you now: it disappears so fast at the table you’ll resent whoever doesn’t bring it again.

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I’m obsessed with this Gluten Free Green Bean Casserole Recipe because it actually tastes like the real deal, no sad cardboard vibe. I love the way green beans snuggle into that creamy condensed cream of mushroom soup labeled gluten free, then get this crunchy crown of gluten free French fried onions.

It’s simple, guilty, and somehow smart for Thanksgiving when everyone needs a reliable side. I don’t care if you use fresh, frozen, or canned.

But man, that contrast of soft beans and loud crispy onions makes me want seconds before dinner’s even started. Worth the hype.

No regrets, promise.

Ingredients

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Basically green beans give a fresh snap and vegetable balance to the dish.
Gluten free cream of mushroom brings that creamy, cozy, full casserole vibe.
Milk loosens the sauce, makes it silky without being heavy.
Plus a splash of soy or tamari adds savory umami, not saltiness alone.
Onion gives sweet, savory depth when it softens and mellows.
Garlic adds a little punch and keeps the flavor from being dull.
Butter or olive oil adds richness and helps everything brown nicely.
Kosher salt wakes up the flavors, use more if it needs life.
Black pepper gives a subtle kick and keeps things from tasting flat.
Gluten free fried onions bring crunchy, salty, totally essential topping texture.
Cheddar adds melty, sharp comfort if you want extra cheesiness.
Cornstarch thickens homemade sauce so it clings to the beans.

Ingredient Quantities

1 1/2 to 2 pounds green beans (fresh, trimmed and halved) or 2 12-ounce bags frozen, or 2 cans (about 14 oz each) drained

1 can (10.5 oz) condensed cream of mushroom soup, labeled gluten free (or about 2 cups homemade gluten free mushroom sauce)

1/2 cup milk (dairy or unsweetened dairy free)

1/4 to 1/2 teaspoon soy sauce or gluten free tamari

1 small yellow onion, finely chopped (about 1/2 cup)

2 cloves garlic, minced

2 tablespoons butter or olive oil

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon black pepper

1 1/3 to 1 3/4 cups gluten free French fried onions (store bought or homemade)

1/2 cup shredded cheddar cheese, optional but nice

1 tablespoon cornstarch (only if making a thicker homemade sauce)

How to Make this

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1. Preheat oven to 350 F and grease a 2 to
2.5 quart baking dish. If you like a crispier edge use a shallow 9×13 or similar.

2. Prepare the green beans: if using fresh, trim and cut in half then blanch in boiling salted water 3 to 4 minutes until bright green and slightly tender, then drain and shock in ice water. If using frozen, thaw and drain well. If using canned, drain and pat dry.

3. In a skillet over medium heat melt 2 tablespoons butter or warm 2 tablespoons olive oil. Add the finely chopped onion and cook until softened and just starting to brown, about 5 to 7 minutes. Add minced garlic for the last 30 seconds so it does not burn.

4. Stir in the can of gluten free condensed cream of mushroom soup and 1/2 cup milk. Add 1/4 to 1/2 teaspoon soy sauce or gluten free tamari, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. If you want a thicker homemade sauce make a slurry with 1 tablespoon cornstarch and 1 to 2 tablespoons cold water, whisk into the sauce and simmer a minute until it thickens.

5. If you like cheese, stir in 1/2 cup shredded cheddar now so it melts into the sauce. Let the mixture come to a gentle simmer, then remove from heat.

6. Combine the drained or blanched green beans with the mushroom sauce in the prepared baking dish, tossing gently to coat every piece.

7. Sprinkle about 1/3 to 1/2 cup of the gluten free French fried onions over the top before baking to begin the crust, saving the rest for the final topping.

8. Bake at 350 F for 20 to 25 minutes until the casserole is bubbly and the top is set. If it looks dry on top you can cover loosely with foil for part of the bake.

9. Remove from oven, top with the remaining 1 to 1 1/2 cups gluten free fried onions and return to the oven for another 3 to 5 minutes until the onions are golden. If you want them extra crunchy broil 1 to 2 minutes but watch closely so they dont burn.

10. Let rest 5 minutes before serving. Taste and add more salt or pepper if needed. This works great with fresh, frozen, or canned beans so use whatever you have and dont stress about perfection.

Equipment Needed

1. Oven (set to 350 F)
2. 2 to 2.5 quart baking dish or shallow 9×13 pan
3. Large pot for blanching + a bowl of ice water for shocking
4. Colander or strainer for draining beans
5. Skillet (10 to 12 inch) for the onion and sauce
6. Chef knife and cutting board for trimming and chopping
7. Measuring cups and spoons (including 1 tablespoon and 1/2 cup)
8. Wooden spoon or heatproof spatula for stirring
9. Whisk (for the cornstarch slurry)
10. Can opener and oven mitts for safety

FAQ

Q: Can I use fresh, frozen, or canned green beans?

A: Yes. Fresh ones give the best texture, frozen are easiest and work great, and canned save time but can be softer. If using fresh, blanch 4 to 5 minutes then shock in ice water so they don't get mushy in the oven.

Q: Is the cream of mushroom soup really gluten free?

A: Only if the can says gluten free. Some brands add wheat. If unsure, use a homemade gluten free mushroom sauce (about 2 cups) or check the label. You can also thicken a mushroom broth with 1 tablespoon cornstarch mixed into cold milk.

Q: How do I keep the fried onions crispy?

A: Put most of the onions on top right before baking, then add a final handful right after it comes out of the oven. If you mix too many in with the sauce they'll get soggy. You can also bake the onions a few minutes alone to re-crisp before topping.

Q: Can I make this ahead or freeze it?

A: Yes. Assemble without the final crispy onions, cover and refrigerate up to 24 hours. For freezing, bake first, cool completely, top lightly with onions, wrap well and freeze up to 2 months. Reheat covered at 350 F until warm, then add fresh onions and broil a minute to crisp.

Q: Do I have to use cheese and soy sauce?

A: No. Cheese is optional but tasty. Soy sauce or gluten free tamari adds depth, just use the small amount listed. If avoiding soy, a pinch of salt and a little mushroom powder helps replace the umami.

Q: My sauce is too thin or too thick, what do I do?

A: Too thin: simmer it on the stove a few minutes to reduce, or mix 1 teaspoon cornstarch with cold water and stir in until it thickens. Too thick: stir in a little milk until you get the right consistency. Taste and adjust salt and pepper after changing it.

Easy Gluten Free Green Bean Casserole Recipe Substitutions and Variations

Green beans: use trimmed asparagus spears, broccoli florets, or snap peas if you want a different texture or flavor. Fresh or frozen both work, just adjust cooking time a bit.
Condensed cream of mushroom soup: swap with gluten free cream of chicken soup, or use a quick homemade mushroom sauce made with sautéed mushrooms, 2 tbsp butter, 2 tbsp gluten free flour (or arrowroot), and 1 1/2 cups milk. Either option gives the same creamy base.
Soy sauce / tamari: replace with coconut aminos (less salty, slightly sweeter) or use 1/4 tsp extra salt plus a splash of balsamic for depth if you don’t have gluten free tamari.
Gluten free French fried onions: if you can’t find them, crushed gluten free potato chips, toasted gluten free breadcrumbs, or homemade fried shallots make a crunchy, tasty topping.

Pro Tips

1. Don’t skip the blanch and shock step for fresh beans. It locks in color and keeps them crisp after baking. If you forget the ice bath the beans keep cooking in the hot casserole and get mushy.

2. Toast your own fried-onion topping for way better crunch and flavor. Fry or bake them until golden, then cool before storing. Add most of them at the end so they stay crunchy. If you add too many before baking you’ll get soggy bits.

3. Adjust the sauce thickness to match your veggies. If the mix looks thin, whisk a little cornstarch with cold water and simmer a minute. If it’s too thick, thin with a tablespoon or two of milk. Taste for salt after thickening because cornflour can mute seasoning.

4. Make ahead and finish later. You can assemble the whole casserole, cover and refrigerate up to 24 hours. Bake longer from cold and add the final onions right before serving. This helps the flavors meld and saves time on the day.

Easy Gluten Free Green Bean Casserole Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made this Gluten Free Green Bean Casserole and I’m warning you now: it disappears so fast at the table you’ll resent whoever doesn’t bring it again.

Servings

servings

Calories

283

kcal

Equipment: 1. Oven (set to 350 F)
2. 2 to 2.5 quart baking dish or shallow 9×13 pan
3. Large pot for blanching + a bowl of ice water for shocking
4. Colander or strainer for draining beans
5. Skillet (10 to 12 inch) for the onion and sauce
6. Chef knife and cutting board for trimming and chopping
7. Measuring cups and spoons (including 1 tablespoon and 1/2 cup)
8. Wooden spoon or heatproof spatula for stirring
9. Whisk (for the cornstarch slurry)
10. Can opener and oven mitts for safety

Ingredients

1 1/2 to 2 pounds green beans (fresh, trimmed and halved) or 2 12-ounce bags frozen, or 2 cans (about 14 oz each) drained
1 can (10.5 oz) condensed cream of mushroom soup, labeled gluten free (or about 2 cups homemade gluten free mushroom sauce)
1/2 cup milk (dairy or unsweetened dairy free)
1/4 to 1/2 teaspoon soy sauce or gluten free tamari
1 small yellow onion, finely chopped (about 1/2 cup)
2 cloves garlic, minced
2 tablespoons butter or olive oil
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 1/3 to 1 3/4 cups gluten free French fried onions (store bought or homemade)
1/2 cup shredded cheddar cheese, optional but nice
1 tablespoon cornstarch (only if making a thicker homemade sauce)

Directions

Preheat oven to 350 F and grease a 2 to
5 quart baking dish. If you like a crispier edge use a shallow 9×13 or similar.
Prepare the green beans: if using fresh, trim and cut in half then blanch in boiling salted water 3 to 4 minutes until bright green and slightly tender, then drain and shock in ice water. If using frozen, thaw and drain well. If using canned, drain and pat dry.
In a skillet over medium heat melt 2 tablespoons butter or warm 2 tablespoons olive oil. Add the finely chopped onion and cook until softened and just starting to brown, about 5 to 7 minutes. Add minced garlic for the last 30 seconds so it does not burn.
Stir in the can of gluten free condensed cream of mushroom soup and 1/2 cup milk. Add 1/4 to 1/2 teaspoon soy sauce or gluten free tamari, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. If you want a thicker homemade sauce make a slurry with 1 tablespoon cornstarch and 1 to 2 tablespoons cold water, whisk into the sauce and simmer a minute until it thickens.
If you like cheese, stir in 1/2 cup shredded cheddar now so it melts into the sauce. Let the mixture come to a gentle simmer, then remove from heat.
Combine the drained or blanched green beans with the mushroom sauce in the prepared baking dish, tossing gently to coat every piece.
Sprinkle about 1/3 to 1/2 cup of the gluten free French fried onions over the top before baking to begin the crust, saving the rest for the final topping.
Bake at 350 F for 20 to 25 minutes until the casserole is bubbly and the top is set. If it looks dry on top you can cover loosely with foil for part of the bake.
Remove from oven, top with the remaining 1 to 1 1/2 cups gluten free fried onions and return to the oven for another 3 to 5 minutes until the onions are golden. If you want them extra crunchy broil 1 to 2 minutes but watch closely so they dont burn.
Let rest 5 minutes before serving. Taste and add more salt or pepper if needed. This works great with fresh, frozen, or canned beans so use whatever you have and dont stress about perfection.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.