Gluten-Free Green Bean Casserole (Dairy-Free)

This healthy Gluten-Free Green Bean Casserole recipe is a classic Thanksgiving dish, made with french style green beans smothered in a homemade dairy-free creamy mushroom sauce.

Traditional green bean casserole is made with a can of Campbell's Condensed Cream of Mushroom Soup which unfortunately is not gluten or dairy-free. My allergen-friendly version uses a homemade cream of mushroom soup, which is even better than the original recipe. It's comfort food with a healthy twist and has become a family tradition in our home to make this dish for Thanksgiving dinner. If you're a huge fan of green bean casserole, then this recipe is for you!

INGREDIENTS IN GLUTEN-FREE GREEN BEAN CASSEROLE

This healthy green bean casserole has a delicious creamy sauce made of freshly cut shallots, chopped mushrooms, chicken brother, coconut milk, and spices. It's comfort food with a healthy twist!

• Green Beans: French-style fresh green beans are my favorite to use.
• Mushrooms: Baby Bella works well in this recipe.
• Shallots: If you can not find shallots you can always use caramelized onions.
• Almond Flour: This nut flour helps thicken the sauce.
• Butter/Oil: You can use four tablespoons of olive oil, butter, or ghee in this recipe. I use two tablespoons of butter and two tablespoons of oil for the best flavor.
• Coconut Milk, full fat: This dairy-free option gives the sauce a creamy texture and flavor. If you are not a fan of coconut and can tolerate dairy, you can use heavy cream instead.
• Chicken Broth: Look for low sodium, gluten-free options.
• Garlic Powder, Salt, Black Pepper: For Flavor.

HOW TO MAKE GLUTEN-FREE GREEN BEAN CASSEROLE

1. Preheat the oven to 350 F. Grease a 9x9 or 9x13 inch casserole dish and set it aside.
2. Using a knife, cut off the ends of the green beans and discard them. Fill a large pot with water and bring it to a boil. Add the green beans to the water and boil for 5 minutes. Strain the slightly tender green beans with a colander and set them aside.
3. Cut the shallots into ¼ - inch pieces. Add the shallots to a large skillet or frying pan on medium heat with two tablespoons of oil. Sauté for 5 minutes or until translucent. Cut up the mushrooms into ¼ - inch pieces and add them to the frying pan with an additional two tablespoons of oil. Sauté another 5 minutes or until the chopped mushrooms cook down, then transfer the onion and mushrooms to a small bowl.
4. Add the coconut milk to the large frying pan on medium-high heat, bringing it to a simmer. Once the milk begins to simmer, add half the amount of almond flour and whisk thoroughly for 1 minute. Add the chicken broth, spices, and remaining almond flour. Continue to whisk until the sauce thickens, around 5 minutes, then add the mushrooms and onion mixture back to the pan and turn off the heat.
5. Spoon ⅓ of the sauce to the bottom of the casserole dish, then spread out the green beans in a single file line evenly over the sauce. Pour the remaining sauce evenly over the top of the green beans. You can also mix the sauce and green beans together if you don't care about the presentation.
6. Cover the dish with aluminum foil, and bake for 20 minutes. Remove the foil after 20 minutes and continue to bake another 5 minutes until the sides start to turn a delicious golden brown.
7. Remove from the oven and serve.
   

WHAT IS BETTER CANNED OR FRESH GREEN BEANS?

All though canned green beans are more convenient I always prefer the taste, texture, and health benefits of fresh green beans. Libby's canned green beans are glute-free though.

IS CREAM OF MUSHROOM SOUP GLUTEN-FREE?

Classic green bean casserole uses Campbell's can of Cream of Mushroom Soup, but unfortunately, it is not gluten-free. There are brands that make gluten-free cream of mushroom soup, but I find my homemade sauce tastes the best with fewer ingredients and preservatives.

WHY IS MY GREEN BEAN CASSEROLE RUNNY?

To avoid a runny casserole, make sure to simmer the sauce until thickened. The sauce should simmer for at least a full 5 minutes.

HOW LONG CAN GREEN BEANS CASSEROLE SIT OUT?

Green bean casserole can sit out at room temperature for 2 hours, and then it should be refrigerated.

CAN I MAKE THIS RECIPE AHEAD OF TIME?

Good news! The best way to save on time is to boil the green beans and make the mushroom sauce ahead of time. You can store everything in the refrigerator. On the day of serving, combine the green beans with the sauce and bake until it's heated through and bubbly, about 30-35 minutes at 350ºF. The almond flour sauce will thin out when baking.

LOOKING FOR MORE FAVORITE SIDE DISHES? CHECK OUT THE LINKS BELOW

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• Easy Oven Roasted Brussels Sprouts
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• Roasted Sweet Potatoes

Recipe

Gluten-Free Green Bean Casserole (Dairy-Free)

Recipe Author : Rebecca Taig

Diet :Gluten Free, Low Lactose

This healthy Gluten-Free Green Bean Casserole recipe is a classic Thanksgiving dish, made with french style green beans smothered in a homemade dairy-free creamy mushroom sauce.

5 from 2 votes

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Course Side Dish

Cuisine American

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings 6 people

Calories 258 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

• ▢ 1 lb green beans, fresh
• ▢ 4 tablespoons olive oil, ghee, or unsalted butter
• ▢ ½ cup shallots
• ▢ 8 ounces mushrooms
• ▢ ½ cup almond flour (50grams)
• ▢ 1 cup coconut milk, full fat
• ▢ ½ cup chicken broth
• ▢ 1 teaspoon garlic powder
• ▢ ¾ teaspoon salt
• ▢ ¼ teaspoon pepper

Instructions

 

• Preheat the oven to 350 F. Grease a 9x9 or 9x13 inch casserole dish and set it aside.
• Using a knife, cut off the ends of the green beans and discard them. Fill a large pot with water and bring it to a boil. Add the green beans to the water and boil for 5 minutes. Strain the slightly tender green beans with a colander and set them aside.
• Cut the shallots into ¼ - inch pieces. Add the shallots to a large skillet or frying pan on medium heat with two tablespoons of oil. Sauté for 5 minutes or until translucent. Cut up the mushrooms into ¼ - inch pieces and add them to the frying pan with an additional two tablespoons of oil. Sauté another 5 minutes or until the chopped mushrooms cook down, then transfer the onion and mushrooms to a small bowl.
• Add the coconut milk to the large frying pan on medium-high heat, bringing it to a simmer. Once the milk begins to simmer, add half the amount of almond flour and whisk thoroughly for 1 minute. Add the chicken broth, spices, and remaining almond flour. Continue to whisk until the sauce thickens, around 5 minutes, then add the mushrooms and onion mixture back to the pan and turn off the heat.
• Spoon ⅓ of the sauce to the bottom of the casserole dish, then spread out the green beans in a single file line evenly over the sauce. Pour the remaining sauce evenly over the top of the green beans. You can also mix the sauce and green beans together if you don't care about the presentation. Cover the dish with aluminum foil, and bake for 20 minutes. Remove the foil after 20 minutes and continue to bake another 5 minutes until the sides start to turn a delicious golden brown.
• Remove from the oven and serve.

Nutrition

Serving: 1cupCalories: 258kcalCarbohydrates: 13gProtein: 6gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 377mgPotassium: 451mgFiber: 4gSugar: 5gVitamin A: 523IUVitamin C: 13mgCalcium: 65mgIron: 3mg

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