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This homemade gluten-free green bean casserole recipe features fresh green beans baked in a creamy, dairy-free mushroom sauce, topped with store-bought or homemade crispy onions. A healthy twist on a classic holiday favorite!
Table of Contents
- Why You’ll Love This Gluten-Free Green Bean Casserole
- Ingredient Notes
- How To Make Gluten-Free Green Bean Casserole
- How To Make Crispy Fried Onions
- Expert Tips
- Make Ahead & Storage Tips
- Recipe FAQ’s
- More Gluten Free Thanksgiving Dishes
- Easy Gluten-Free Green Bean Casserole (with Fried Onions) Recipe
- Make Ahead & Storage Tips
Why You’ll Love This Gluten-Free Green Bean Casserole
Green bean casserole is a classic dish for good reason. Who can resist crisp-tender green beans baked in a creamy, mushroom-filled sauce and topped with crispy fried onions? It's the ultimate comfort food. But I'm all about enjoying delicious holiday dishes without the post-meal discomfort. Thankfully, making healthy, low-carb alternatives has never been easier, and this gluten-free, dairy-free green bean casserole is a perfect example. It's low in carbs, free from common allergens, and sure to be a hit with everyone at your holiday table!
This dish holds a special place in my heart as one of my all-time favorite side dishes, but after going gluten-free and dairy-free, I had to say goodbye to the traditional version. Traditional green bean casserole, made with Campbell’s Cream of Mushroom Soup, is off-limits for me now because it contains ingredients like canola oil, soy, wheat, corn starch, and MSG. Determined to bring back my beloved Thanksgiving side dish, I created a healthy, gluten-free version that delivers the same comforting taste without any of the unwanted ingredients. Now, this incredible gluten-free green bean casserole can be a new addition to your holiday recipe rotation!
If you're familiar with low-carb cooking, you might have seen green bean casseroles made with crushed pork rinds and cream cheese. For this recipe, however, I went with store-bought gluten-free crispy fried onions and used dairy-free substitutes. I’ve also included a recipe below for homemade fried onions!
Ingredient Notes
I tend to prefer fresh ingredients in this recipe, but you can use whatever you have on hand and prefer. Thanksgiving dinner can be a lot to make in one day, so be sure to check the recipe tips below for how to make this perfect gluten-free side dish ahead of time!
- Homemade Mushroom Sauce: I make the creamy, low carb, dairy-free option of the mushroom sauce using a combination of full fat coconut milk and cashews. It’s important to stir the coconut milk before measuring, as it can separate in the can. I also use Sherry cooking wine in this recipe because it gives it an incredible flavor. If you’re doing a Whole30, just omit this ingredient! It will still be super tasty.
- Ghee: This is clarified butter and does have a small amount of dairy. If you have a dairy allergy, use vegan or plant-based butter instead!
- Green Beans: I used fresh green beans, but canned green beans will work in a pinch.
- Cremini Mushrooms
- Onion
- Garlic
- Chicken Broth
- Dried Thyme
- Salt and Black Pepper
- Fresh Lemon Juice
- Tapioca Flour: To fry the onions that go on top of the green bean casserole, but still keep it Keto, I use a combination of ghee + avocado oil. I also dipped them in egg and then a mixture of tapioca flour, coconut flour, and spices.
- Crispy Onion Straws: I got gluten free crispy fried onion straws (365 brand) at Whole Foods to save time! If you have extra time and want to make your own fried onions, see below for the directions. It is a little labor-intensive, but they are SO delicious!
How To Make Gluten-Free Green Bean Casserole
Step 1
Preheat oven to 375. Grease a 9×13 in casserole dish. Fill a large pot with water and bring to a boil. Add the green beans and boil for 5 minutes until crisp tender. Drain and set aside.
Step 2
Heat up the tbsp of ghee in a large skillet. Add in diced onion, garlic, and mushrooms. Sprinkle with a bit of salt and pepper. Saute and let them cook for 7-8 minutes, stirring occasionally, until the mushrooms have sweat off some of their liquid.
Step 3
Add in the sherry (if using) and use a spoon to scrape the brown bits from the bottom of the pan. Add in the chicken broth, thyme, and sea salt. Bring to a boil, then reduce heat to medium low. Let it simmer while you make the coconut cashew cream.
Step 4
Combine the coconut milk, cashews, lemon juice, and ½ cup of water in a blender. Blend on high for 1 minute until very thick and creamy.
Step 5
Pour the cream into the pan and stir for 1-2 minutes. It should thicken fairly quickly. Taste it to see if you want to add more salt. You can use the sauce as-is, or use an immersion blender to break down the mushrooms a bit. It is up to you!
Step 6
Add green beans to the casserole dish and pour the mushroom sauce on top.
Step 7
Stir to combine. Bake for 20 minutes.
Step 8
When the timer goes off for the casserole, add the crispy fried onions on top and bake for an additional 10 minutes until golden brown. Serve and enjoy!
How To Make Crispy Fried Onions
Step 1
First, beat eggs in a shallow dish. Add tapioca flour, coconut (or almond) flour, garlic powder, salt, and paprika to a separate shallow dish and stir to combine.
Step 2
Heat the ghee and cooking oil in a large skillet over medium heat. Dip the onion pieces into the egg, and then into the flour mixture to coat.
Step 3
Fry them for 2-4 minutes on each side, or until they are browned to your liking.
Step 4
Transfer them to a paper towel-lined plate to drain.
Step 5
Work in batches until all onion pieces have been fried.
Step 6
When the timer goes off for the casserole, add the crispy fried onions on top and bake for an additional 10 minutes until golden brown. Serve and enjoy!
Expert Tips
- Thrive Market: If you are new to the Keto/Paleo lifestyle or don’t have a ton of these pantry staples on hand, Thrive Market is an amazing place to get them. They sell healthier items for cheaper than retail prices. You can use this link to get 30% off your first order! Everything linked above will also get you the 30% off.
- If you’re ok with dairy, feel free to use heavy cream for the mushroom sauce instead of coconut milk and cashews. You can also use butter instead of ghee.
- Fried Onions: If you’re not worried about Whole30, you can save time and use store-bought fried onions. If gluten-free, Check Whole Foods for their 365 brand Gluten Free Crispy Onions! Aldi also has a GF version, as well. This is what I used for these photos!
Make Ahead & Storage Tips
You can combine the green beans and the mushroom sauce the day before. Store in an airtight container in the refrigerator and bring it to room temperature before adding the onions and baking!
If you have leftovers, store them in an airtight container or covered casserole dish for 3-5 days in the fridge, and 10-12 months in the freezer! Reheat and serve.
Recipe FAQ’s
No! You don't need to soak the cashews.
I haven't tested it without cashews, however, you could try all coconut milk and thicken the sauce with arrowroot powder mixed with water: 1 tbsp arrowroot in 3 tbsp water. Use a little at a time until it thickens to your liking.
More Gluten Free Thanksgiving Dishes
Easy Gluten-Free Green Bean Casserole (with Fried Onions)
Ingredients
- 2 lbs green beans, ends chopped
- 8 oz cremini mushrooms, chopped
- ½ large onion, diced
- 3 cloves garlic, minced
- 1 tbsp ghee, use vegan or plant-based butter for dairy free!
- 1 tbsp sherry, omit for Whole30
- 1 cup chicken broth
- 1 tsp dried thyme
- 1 tsp sea salt, more to taste
- ½ cup full fat coconut milk, stirred before measuring – it separates in the can
- ½ cup raw unsalted cashews
- 1 tbsp fresh squeezed lemon juice
- ½ cup water
Homemade Fried Onions
- 1 large onion, sliced in half and then cut into 2-3 inch pieces
- 2 tbsp ghee
- 2 tbsp avocado oil or coconut oil
- 2 eggs, beaten
- 2 tbsp tapioca flour
- ¼ cup coconut flour or fine almond flour
- 1 tsp garlic powder
- ½ tsp sea salt
- ½ tsp paprika
Instructions
- Preheat oven to 375. Grease a 9×13 in casserole dish. Fill a large pot with water and bring to a boil. Add the green beans and boil for 5 minutes until crisp tender. Drain and set aside.
- Heat up the tbsp of ghee in a large skillet. Add in diced onion, garlic, and mushrooms. Sprinkle with a bit of salt and pepper. Saute and let them cook for 7-8 minutes, stirring occasionally, until the mushrooms have sweat off some of their liquid. Add in the sherry (if using) and use a spoon to scrape the brown bits from the bottom of the pan. Add in the chicken broth, thyme, and sea salt. Bring to a boil, then reduce heat to medium low. Let it simmer while you make the coconut cashew cream.
- Combine the coconut milk, cashews, lemon juice, and ½ cup of water in a blender. Blend on high for 1 minute until very thick and creamy.
- Pour the cream into the pan and stir for 1-2 minutes. It should thicken fairly quickly. Taste it to see if you want to add more salt. You can use the sauce as-is, or use an immersion blender to break down the mushrooms a bit. It is up to you!
- Add green beans to the casserole dish and pour the mushroom sauce on top. Stir to combine. Bake for 20 minutes.
- Make the fried onions (if not using store-bought): Beat eggs in a shallow dish. Add tapioca flour, coconut (or almond) flour, garlic powder, salt, and paprika to a separate shallow dish and stir to combine. Heat the ghee + cooking oil in a large skillet over medium heat. Dip the onion pieces into the egg, and then into the flour mixture to coat. Fry them for 2-3 minutes each side or until they are browned to your liking. Transfer to a paper towel-lined plate to drain. Work in batches until all onion pieces have been fried.
- When the timer goes off, add the fried onions to the top of the casserole (you may have some leftover – but they make a yummy snack!), and cook for an additional 10 minutes. Serve and devour!
Notes
- Thrive Market: If you are new to the Keto/Paleo lifestyle or don’t have a ton of these pantry staples on hand, Thrive Market is an amazing place to get them. They sell healthier items for cheaper than retail prices. You can use this link to get 30% off your first order! Everything linked above will also get you the 30% off.
- If you’re ok with dairy, feel free to use heavy cream for the mushroom sauce instead of coconut milk and cashews. You can also use butter instead of ghee.
- Fried Onions: If you’re not worried about Whole30, you can save time and use store-bought fried onions. If gluten-free, Check Whole Foods for their 365 brand Gluten Free Crispy Onions! Aldi also has a GF version, as well. This is what I used for these photos!
Make Ahead & Storage Tips
You can combine the green beans and the mushroom sauce the day before. Store in an airtight container in the refrigerator and bring it to room temperature before adding the onions and baking!
If you have leftovers, store them in an airtight container or covered casserole dish for 3-5 days in the fridge, and 10-12 months in the freezer! Reheat and serve.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
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This recipe was originally published on November 4, 2021 and updated with new copy on August 21, 2024 and new photos on August 26, 2024.
This recipe is BOMB. Much more flavorful than the original recipe from a soup can I grew up with, this one from Mary has become part of my Thanksgiving tradition. The sauce is magical, trust me. The homemade fried onions are a bit labor intensive so I use store bought. Also tastes great assembled the day before and cooked the day of your meal. Love this recipe!