Ciao! I’m Matteo Romano, a Tuscan-born chef now based in the U.S., and this is GoldenGlutenFree.com, my space to share gluten-free recipes rooted in Italian tradition and powered by a love for healthy living.
I wasn’t always gluten-free. My early days in Tuscany were filled with golden focaccia, fresh egg pasta, and Sunday suppers that always included something creamy and comforting. But after years of struggling with unexplained fatigue, I discovered I was gluten-intolerant. That discovery reshaped not only my health but my kitchen too.
Every fall, when the air turns crisp and markets overflow with green beans, I’m transported to family gatherings where casseroles bubbled in the oven and brought everyone to the table. This gluten free green bean casserole is my nod to those days, without the wheat, but with all the cozy, creamy, nostalgic flavor we crave during the season.
What makes this recipe special? It’s simple, seasonal, and comes together with fresh ingredients, a homemade sauce, and a crispy topping that rivals the original. Whether you’re hosting Thanksgiving or looking for a cozy weeknight side, this is the one your guests will ask for again and again.
Creamy Gluten Free Green Bean Casserole
Equipment
- large pot
- skillet
- mixing bowl
- 9×13 baking dish
- whisk
- spatula or wooden spoon
Ingredients
- 1.5 pounds fresh green beans, trimmed and halved
- to taste salt (for blanching water)
- 2 tbsp olive oil or butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, thinly sliced (cremini or button)
- 2 tbsp gluten-free all-purpose flour
- 1.5 cups whole milk or unsweetened plant milk
- 0.5 cup vegetable broth
- 0.5 tsp black pepper
- 0.5 tsp salt
- 1 pinch nutmeg
- 1 cup gluten-free panko breadcrumbs
- 1 tbsp olive oil (for topping)
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 0.25 cup grated cheese (like parmesan or pecorino, optional)
Instructions
- Bring a large pot of salted water to a boil. Add trimmed green beans and blanch for 4–5 minutes until just tender and bright green. Drain and transfer to an ice bath to stop the cooking. Set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onions for 3–4 minutes until translucent. Add garlic and cook 30 seconds. Add mushrooms and cook for 7–8 minutes until browned. Sprinkle with gluten-free flour and stir to coat. Gradually whisk in milk and broth. Simmer 5–7 minutes, stirring, until thick. Season with salt, pepper, and nutmeg.
- In a small skillet, heat 1 tablespoon olive oil. Add panko breadcrumbs, onion powder, and garlic powder. Toast 3–4 minutes until golden. Stir in cheese off heat, if using.
- Preheat oven to 375°F (190°C). In a large bowl, combine green beans with mushroom sauce. Transfer to a greased 9×13 baking dish. Top evenly with breadcrumb mixture.
- Bake uncovered for 20–25 minutes until bubbling and golden. Let rest 10 minutes before serving.
Notes
Nutrition
Ingredients for the Creamiest Gluten Free Green Bean Casserole
This recipe skips canned soup and builds flavor from scratch, without any gluten. Here’s everything you’ll need:
For the green beans:
- 1 ½ pounds fresh green beans, trimmed and halved
- Water and salt for blanching
For the creamy mushroom sauce:
- 2 tablespoons olive oil or butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms (cremini or button), finely sliced
- 2 tablespoons gluten-free all-purpose flour
- 1 ½ cups whole milk (or unsweetened plant milk)
- ½ cup vegetable broth
- ½ teaspoon black pepper
- ½ teaspoon salt
- Pinch of nutmeg
For the crispy topping:
- 1 cup gluten-free panko breadcrumbs
- 1 tablespoon olive oil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Optional: ¼ cup grated cheese (like parmesan or pecorino)
This recipe offers a balance between classic comfort and mindful nutrition, especially when paired with cozy fall dishes like pumpkin hummus with gluten-free pita chips or these parmesan garlic cauliflower bites.
Step-by-Step Instructions: Bringing It All Together
Step 1: Prep the green beans
Fill a large pot with water and bring to a boil. Add a generous pinch of salt. Blanch the green beans for 4–5 minutes until just tender and bright green. Drain and immediately transfer to an ice bath to stop the cooking. Set aside.
Step 2: Make the mushroom cream sauce
In a large skillet, heat the olive oil over medium heat. Add the chopped onions and cook for 3–4 minutes until translucent. Stir in the garlic and cook 30 seconds more. Add the mushrooms and cook until they release their juices and begin to brown, about 7–8 minutes.
Sprinkle the gluten-free flour over the mushroom mixture and stir to coat. Slowly pour in the milk and broth, whisking constantly to prevent lumps. Simmer for 5–7 minutes, stirring often, until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg.
Step 3: Toast the topping
In a small skillet, heat 1 tablespoon of olive oil. Add the gluten-free panko breadcrumbs and stir in onion and garlic powder. Toast over medium heat until golden and crispy, about 3–4 minutes. Optional: Stir in grated cheese once off heat.
Step 4: Assemble the casserole
Preheat your oven to 375°F (190°C). In a large bowl, mix the blanched green beans with the creamy mushroom sauce until coated. Transfer to a greased 9×13 baking dish. Sprinkle the crispy topping evenly over the casserole.
Step 5: Bake and serve
Bake uncovered for 20–25 minutes, until bubbling and golden on top. Let it rest for 10 minutes before serving.
Pair it with holiday classics or weeknight staples like gluten-free mac and cheese or even cottage mac and cheese.
Tips for Perfect Texture and Flavor Every Time
- Use fresh green beans for best texture. Frozen can work in a pinch but may need less time in boiling water.
- Slice mushrooms thinly so they blend into the sauce and provide that umami depth.
- Don’t rush the roux. Giving the flour a minute or two to cook before adding milk helps avoid a raw flour taste.
- Make ahead: You can prepare the sauce and green beans a day early. Assemble and bake when ready to serve.
- Customize the topping: Try crumbled gluten-free crackers or even gluten-free hush puppies broken up as a crunchy topping.
This casserole also pairs beautifully with seasonal sides like baked brie with cranberry pecan topping or mini pumpkin fritters.
Delicious Variations to Try
Dairy-free version:
Swap the milk for unsweetened almond or oat milk, and use a dairy-free butter alternative in the roux. For the topping, skip cheese or use dairy-free parmesan.
Streusel-inspired topping:
Add crushed roasted nuts (like almonds or pecans) to the breadcrumb topping for a nutty crunch.
Spicy twist:
Add a pinch of chili flakes to the sauce or top with a drizzle of chili oil before serving.
Cheesy upgrade:
Fold shredded mozzarella or gruyere into the sauce before baking for a richer result. This is especially good for weeknight comfort food cravings.
Caramelized onions option:
Replace sautéed onions with deeply caramelized ones for a richer, sweeter base.
You can even enjoy this casserole as a side with protein-forward mains from the site like turkey meatballs with cranberry glaze or gluten-free chicken tenders.
How to Store and Reheat Leftovers
This casserole keeps beautifully. Here’s how to save it:
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight before reheating.
- To reheat: Warm in a 350°F oven until hot, about 15–20 minutes. If the topping gets too dark, cover with foil halfway through.
Make a double batch to serve one now and freeze the other for busy weeks or impromptu guests!
FAQs About Gluten Free Green Bean Casserole
Can I use canned green beans?
Yes, but fresh or frozen give much better texture and color. If using canned, drain thoroughly and skip the blanching step.
Is it okay to make this ahead for Thanksgiving?
Absolutely. Make the sauce and green beans a day ahead, store separately, and assemble with topping right before baking.
What flour is best for the sauce?
A 1:1 gluten-free all-purpose flour works best. Rice flour or cornstarch are good substitutes, but adjust quantities slightly.
Can I skip the mushrooms?
You can! Replace with caramelized onions or add finely chopped cauliflower for a similar creamy texture.
Conclusion
This gluten free green bean casserole is more than just a holiday side, it’s a warm hug from the oven. With its silky homemade mushroom sauce and crispy golden topping, it’s proof that you don’t need gluten to enjoy all the cozy, nostalgic comfort of the classics.
Whether you serve it with french onion soup mix or a seasonal pumpkin dip, this dish is guaranteed to bring smiles to your table.