Gluten Free Green Bean Casserole

Oh green bean casserole, what a polarizing dish you can be. Some family members despise green beans,and others anxiously await Thanksgiving or Christmas just so they can enjoy this side dish. A few years ago I tried my hand at making a low-carb version and was thrilled with how this gluten free green bean casserole turned out. While the classic crispy onion topping is not technically gluten free, it is easy to add if you can eat gluten, and still delicious if you need to omit it.

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This green bean casserole is naturally gluten free and low in carbohydrates. Because it’s made from scratch, you end up with a more rich and creamy end result than the classic version made with cream of mushroom soup. I’ve made many variations of this recipe over the years — both with gluten and without — and this one is definitely my favorite.

When preparing any gluten free recipe, do your best to maintain a “clean” (i.e. free of flour dust) environment, and double check each of your ingredients. Produce is naturally gluten free, but sometimes unexpected items (like spices and sauces) may have been processed with products containing gluten. If the gluten free person in your circle has a true allergy or Celiac disease, do them a favor and double-check your ingredients before making them this dish.

If you want to add another gluten free dish to your holiday table, I highly recommend this mashed potato casserole. While it’s not low carb, it does offer some of the most rich, creamy, and delicious flavors you’ll find in any Thanksgiving or Christmas spread.

Ingredients

• 1 pound green beans
• 1 teaspoon salt
• 1 tablespoon avocado oil
• 2 yellow onions diced
• 4 ounces mushrooms diced (I prefer Portobello or baby bella)
• 2 tablespoons garlic minced
• 4 ounces cream cheese (half block)
• 1 cup milk
• 1 teaspoon coconut aminos (can substitute Tamari; or Worcestershire sauce if not concerned about gluten)
• 1 teaspoon kosher salt
• 1 teaspoon cornstarch
• 1 cup parmesan cheese

How to make gluten free green bean casserole

Start by rinsing your green beans. Trim off the ends and slice them into bite-size pieces.

Next, dice two yellow onions and roughly 4 ounces of mushrooms. I used portabella mushrooms for this recipe, but you’re welcome to use whatever happens to be on sale.

Once you everything diced, place the beans in a pot and fill with water until they are covered. Bring to a boil, and allow to boil for 10 minutes before draining in a colander. At the same time, preheat your oven to 350 degrees F.

While your beans are boiling, sauté the onion in avocado oil. Once translucent, add diced mushrooms and garlic. Reduce heat to low and stir in cream cheese. Slowly add milk, then mix in cornstarch, coconut aminos, and 3/4c of parmesan.

Increase heat to medium and briefly allow to thicken. Remove from heat and add green beans, mixing until thoroughly coated. Transfer to 8 x 8 baking dish. Top with ¼ cup parmesan.

Bake for 30 minutes at 350 degrees F. Once baked, allow to cool for 5 minutes before serving.

If someone at your holiday gathering feels that French’s crispy onions are an absolute must on their green bean casserole, I encourage you to serve them on the side of this dish. They do add a delicious crunch, but placing them atop the casserole will contaminate it with gluten, leading to a rather miserable time for your friends with gluten troubles. Please be kind and serve them on the side.

I hope you enjoyed making this gluten free green bean casserole! If you made it at home, feel free to tag any photos with @WhiskAverseBaking, or leave a comment in the space below. If you want to save this recipe for a future holiday, feel free to click the “Pin Recipe” button in the recipe card.