Gluten-Free Green Bean Casserole Recipe

gluten-free green bean casserole topped with gluten-free crispy onions in a white casserole dish

5 from 3 votes

Gluten-Free Green Bean Casserole Recipe

The gluten-free version of the classic green bean casserole. Savory green beans smothered in a creamy mushroom sauce topped with crispy gluten-free fried onions. The recipe also includes a dairy-free option.

Prep Time30

Cook Time40

Total Time1 10

Course: Side Dish

Cuisine: American

Keyword: gluten-free green bean casserole

Servings: servings

Author: Audrey Roberts

Ingredients

Gluten-Free Fried Onions

2 large sweet onions thinly sliced
1 cup milk dairy-free use almond, cashew or coconut milk
1 tbsp white vinegar
1/2 cup gluten-free all-purpose flour I like Pillsbury gluten-free flour
1/2 cup cornstarch
1 tbsp gluten-free seasoned salt
3 cups vegetable oil

Casserole

1 (10.5 oz) can gluten-free cream of mushroom soup Or 1 1/4 cup of my homemade gluten-free cream of mushroom soup {dairy-free option}
1/4 cup milk dairy-free use almond, cashew or coconut milk
1 teaspoon gluten-free Worcestershire sauce homemade or if using store bought, I like Lea and Perrins
1/8 teaspoon ground black pepper
2 (14.5 oz) cans whole green beans drained

Instructions

Gluten-Free Fried Onions Step

Thinly slice onions.
Add milk (or dairy-free milk) and vinegar to make buttermilk to a pie pan or shallow dish and allow to sit for 2-3 minutes.
Add the onions to the buttermilk and soak for 5-10 minutes.
In a plastic storage bag add the gluten-free flour, cornstarch, seasoned salt, and mix well.
In a large pan heat vegetable oil to 375°F degrees.
Add the buttermilk soaked onions to the flour mixture in the plastic bag and turn the bag over and over until the onions are well coated.
Add the battered onions to oil, frying in batches, until golden brown.
Remove the onions from oil with a slotted spoon and drain on a paper towel-lined plate.

Casserole

Pre-Heat your oven to 350°F and spray a 1 1/2-quart casserole dish with gluten-free cooking spray.
In a small bowl mix together the gluten-free cream of mushroom soup (or gluten-free and dairy-free soup), gluten-free Worcestershire sauce, milk (or dairy-free milk) and pepper until smooth.
Add the drained canned green beans to the casserole dish.
Pour the soup mixture over the green beans.
Sprinkle 1 cup of the gluten-free fried onions over the soup and gently stir to mix the ingredients together.
Place on the middle rack and bake for 25 minutes.
Sprinkle with the remaining gluten-free fried onions and bake for another 10-15 minutes until bubbly and the sides of the casserole start to brown.
Store leftovers in an air-tight container and refrigerate.
Leftovers can be re-heated the microwave or oven.

Notes

Carefully use a mandoline to slice the onions thin, this may be easier than using a knife. Alternatively, make sure your knife is very sharp.
If you do not want to make your own gluten-free fried onions, and you can’t find them at the grocery store you could use crushed Funyuns instead. Funyuns are gluten-free, but they are not dairy-free.
Check your fry oil before adding all the onions. Use a thermometer to enusre the oil reaches a temperature of 375 degrees F, and test it by adding one onion first. If the onion sizzles and floats to the top, your oil is ready for frying. If it sinks or doesn’t bubble much, the oil needs to heat up a bit more.
If you’re using fresh green beans, trim, cut, and briefly boil or microwave them. For frozen green beans, cook them until tender-crips, about 5 minutes.
You can make it dairy-free/ vegan by substituting milk for the cream of mushroom soup recipe and the onion toppings. You may have to make a homemade dairy-free soup.
This green bean casserole recipe can be made in advance. I’ll prepare it a couple of days before a holiday to give myself more time on the day. Just prepare the casserole as directed but place the onions in an airtight container or plastic bag. Add the onions before baking and bake as directed. Allow the casserole to come to room temperature, about 15 minutes or you could add another 5-10 minutes to the baking time if it is still really cold.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
For longer storage, freeze the casserole (without the fried onion topping) in a freezer-safe dish for up to 2 months. When freezing, let it thaw overnight in the fridge before reheating.
Always add the fried onions just before baking or reheating to keep them crispy!

Nutrition