Gluten Free Dairy Free Green Bean Casserole

This gluten-free dairy-free green bean casserole recipe is a healthy twist on the classic Thanksgiving dinner favorite. It's made with fresh green beans baked in a creamy homemade mushroom sauce, and topped with crispy shallots.

Jump to:

• Why You Will Love This Gluten-Free Dairy-Free Green Bean Casserole Recipe
• Gluten-Free Dairy-Free Green Bean Casserole Ingredients
• Ingredient Notes
• How To Make Homemade Gluten-Free Dairy-Free Green Bean Casserole
• Substitutions & Variations
• Storage
• FAQ
• More Holiday Recipes You'll Love
• Recipe
• Reviews

Why You Will Love This Gluten-Free Dairy-Free Green Bean Casserole Recipe

This gluten-free dairy-free green bean casserole recipe is the perfect comfort dish to serve alongside gluten-free corn casserole and gluten-free stuffing during the holidays. Here are some reasons why you will love this green bean casserole recipe:

• A holiday classic allergen-friendly recipe: This healthy green bean casserole is both gluten and dairy-free, but adaptable for those without dietary restrictions. See substitutions and variations below. 
• Made with fresh ingredients: This recipe is simple, which helps take some of the stress out of the holiday cooking.
• Homemade mushroom sauce:  Unlike traditional green bean casserole that uses canned mushroom soup, this recipe is made with a flavorful homemade mushroom sauce, that pairs so well with the crisp-tender green beans. 

Gluten-Free Dairy-Free Green Bean Casserole Ingredients

Here’s what you’ll need to make this classic Thanksgiving dish:

Ingredient Notes

• Green Beans: Look for vibrant crisp fresh green beans. Canned green beans are not recommended.
• Oil: In this recipe, we use olive oil to saute the shallots and mushrooms. If you can tolerate dairy, you can use unsalted butter or ghee.
• Shallots: A few chopped shallots give the mushroom sauce a delicate, sweet flavor. We also use homemade fried shallots for the crispy topping but this step is optional.
• Mushrooms: Cremini mushrooms or baby bella mushrooms work great in this recipe.
• Coconut Aminos: A small amount of coconut aminos gives depth to the sauce. You could also use an equal amount of sherry cooking wine.
• Gluten-Free Flour: To thicken the mushroom sauce we use a use a high-quality 1:1 gluten-free baking flour.
• Chicken Broth: I recommend using a low-sodium chicken stock or chicken broth for this recipe, and adjust the salt to your liking.
• Full-Fat Coconut Milk & Unsweetened Almond Milk: A combination of the two dairy-free milks thickens the sauce without having a strong coconut flavor.
• Garlic: An aromatic that enhances the mushroom sauce flavor. If you do not have minced garlic, you can use 1 teaspoon of garlic powder.
• Salt & Black Pepper: Adds a punch of flavor.

Find the printable recipe card with full instructions and measurements below.

How To Make Homemade Gluten-Free Dairy-Free Green Bean Casserole

• Step 1: Prep the green beans. Preheat your oven to 375F. Lightly grease a 9×13 baking dish with olive oil. Trim off the ends of the green beans and cut the green beans in half. Bring a large pot of water to a boil. Then, blanch the green beans for about 5-6 minutes until they’re tender yet crisp.
• Step 2: Transfer to an ice bath. Strain the green beans with a colander and then immediately transfer the green beans to an ice bath for 2 minutes. After two minutes drain the green beans again, and carefully dry them with a few paper towels. Set them aside while you make the sauce.
• Step 3:  Sauté the shallots. In a large skillet over medium heat, melt the oil or butter. Add the diced shallots and 1 teaspoon of salt. Cook for 3-4 minutes or until translucent.
• Step 4: Add the mushrooms and aromatics. Add the chopped mushrooms and cook for 6-8 minutes or until the mushrooms have softened. Once the mushrooms have softened, add the coconut aminos, minced garlic, remaining salt (1 teaspoon), and black pepper. Cook for 30 seconds or until the garlic is fragrant.

• Step 5: Add the flour. Sprinkle in the gluten-free flour and cook for another minute, stirring constantly.
• Step 6: Pour in the chicken broth: While whisking, slowly pour in the chicken broth to deglaze the pan. Whisk until the flour is smoothly incorporated, scraping any brown bits from the bottom of the pan, about 1-2 minutes.
• Step 7: Pour in the milk. Whisk in the coconut milk and almond milk until combined.
• Step 8: Simmer the sauce. Bring the sauce to a simmer, while whisking continuously. Simmer for about 5 minutes, until thickened, then remove the skillet from the burner.

• Step 9: Assemble the casserole. Add the green beans to the baking dish and pour the creamy sauce over the top. Mix to combine until the green beans are well coated. Bake for 22-25 minutes until the green beans are mostly tender. 
• Step 10: (Optional) Fry shallots. While the green beans are baking, add the sliced shallots to a pan with ⅓ cup of olive oil. Heat the pan on medium-high heat for 2 minutes, stirring the shallots, then reduce the heat to low and cook for another 10-15 minutes until golden brown. Keep a close eye on the shallots as they go from golden to burnt very quickly.
• Step 11: (Optional)Transfer the shallots. Once the shallots are lightly golden, transfer them carefully to a paper towel-lined plate. Season with salt and allow them to cool for 20 minutes.
• Step 12: Add the shallots to the casserole. Remove the green bean casserole from the oven. Let the casserole cool for 10 minutes before serving. Top it with the crispy shallots.

Substitutions & Variations

• Make it with dairy. While this casserole dish is gluten and dairy-free, if you tolerate dairy, you can replace the full-fat coconut milk with heavy cream, use whole milk in place of the almond milk, and butter in place of the oil.
• Add cheese. To keep this recipe dairy-free, add a few shakes of nutritional yeast to the top of the finished casserole. If you can tolerate cheese, add some grated parmesan to the sauce before baking and on top of the casserole after baking.
• Use gluten-free crispy fried onions. This recipe includes a crispy shallot topping, but for convenience purposes, you can always use store-bought fried crispy onions. Just make sure they are gluten-free!
• Make a vegan casserole. To make this a vegan green bean casserole use vegetable broth in place of the chicken broth.

Storage

• To make ahead: Make the mushroom sauce and blanched green beans, then store them separately until ready to bake. Reheat the sauce for a few minutes in the microwave, then continue following the recipe to assemble and bake the casserole.
• To store: Store leftover green bean casserole in an airtight container in the fridge for up to five days.

FAQ

More Holiday Recipes You'll Love

I hope you love this gluten-free dairy-free green bean casserole recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.

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