Gluten Free Green Bean Casserole
This gluten-free green bean casserole is a healthier, dairy-free twist on a beloved holiday classic. With fresh green beans, a creamy mushroom sauce, and a crunchy topping, it’s perfect for Thanksgiving, Christmas, or any special occasion.
Ingredients
- 1 lb fresh green beans trimmed and cut into 1-inch pieces
- 1 tbsp olive oil
- 1 cup mushrooms sliced
- 2 cloves garlic minced
- 2 tbsp gluten-free flour or cornstarch
- 1 cup plant-based milk almond, oat, or cashew
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg optional
- 1 large onion thinly sliced
- 1 cup gluten-free breadcrumbs or crushed nuts
Instructions
Prepare the Green Beans:
- Boil salted water in a large pot. Blanch green beans for 2–3 minutes until tender. Drain and transfer to an ice bath to preserve their color and crunch.
Make the Mushroom Sauce:
- Heat olive oil in a skillet. Sauté mushrooms until golden. Add garlic and cook for 1 minute.
- Sprinkle gluten-free flour over mushrooms and stir. Gradually add plant-based milk, whisking until the sauce thickens. Season with salt, pepper, and nutmeg.
Prepare the Crispy Topping:
- Toss onion slices in gluten-free breadcrumbs, garlic powder, and a pinch of salt. Spread on a baking sheet and bake at 400°F for 15–20 minutes until golden.
Assemble the Casserole:
- Preheat oven to 350°F. Combine green beans and mushroom sauce in a casserole dish. Top with crispy onions.
- Bake for 20–25 minutes until bubbly and golden.
Notes
- Make-Ahead Tips: Prepare green beans and sauce up to 3 days in advance. Store separately in the fridge.
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to 1 month. Reheat at 350°F until warmed through.
- Variations: Substitute slivered almonds with pumpkin seeds for a nut-free option, or add caramelized onions for extra sweetness.