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Top down shot of two spoons sticking out of a pan of gluten free green bean casserole with french fried onions on top.

Gluten Free Green Bean Casserole

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  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x
  • Category: Side Dish
  • Method: Stove Top + Oven
  • Cuisine: American


Gluten Free Green Bean Casserole – make your favorite green bean casserole recipe gluten-free! Perfect for your next holiday meal!


  • 1 pound fresh green beans
  • 7 tablespoon butterdivided (regular or dairy-free)
  • 1 medium yellow oniondiced
  • 1 teaspoon garlicminced
  • 12 oz baby bella mushroomssliced
  • 3 1/2 tablespoons gluten-free flour
  • 1 1/2 cups Nutpods unsweetened/unflavored creamer OR half-and-half
  • 3/4 cup chicken broth
  • 1 teaspoon kosher salt (more to taste)
  • 1/4 teaspoon ground black pepper
  • (optional) 1/4 teaspoon red pepper flakes
  • 2 cups gluten free french fried onionsdivided 


  1. Oven: Preheat oven to 350 degrees F.
  2. Blanch Green Beans: Fill a medium saucepan 3/4 full of water and bring to a simmer. Meanwhile, take a large bowl and fill 3/4 of the way with water. Add ice to create an ice bath. Set aside. Add green beans to the simmering water. Let cook 2-4 minutes. Using a pair of tongs, carefully remove the green beans from the simmering water and place them directly into the ice bath. Let sit for 5 minutes or until fully cooled. Remove and place into a 9×13 baking pan.
  3. Cook Onions + Mushrooms: Bring cast iron skillet to medium-high heat. Add 3 tablespoons of butter and let melt; swirl to coat the pan. Add onion and garlic. Move around pan until until the onions have softened, approximately 2-3 minutes. Add mushrooms and move around pan until they have softened, another 2-3 minutes. Remove mushrooms and onions with slotted spoon and place on a plate. Set aside.
  4. Make Sauce: Add remaining 4 tablespoons of butter to pan and let melt. Add gluten free flour and use a whisk to combine into a paste (a.k.a. a roux). Slowly add in the creamer and then the chicken broth, whisking the entire time and ensuring the mixture is hot enough to just barely simmer. Let simmer, uncovered, 3-5 minutes. Once thickened remove from heat and add back in the mushrooms and onions as well as the salt, pepper and red pepper flakes (if using). Stir to combine. Taste and adjust salt or pepper, as needed.
  5. Combine: Pour the mushroom mixture over the green beans and add approx. 3/4 cup of the gluten free french fried onions; stir to combine.
  6. Bake: Place in oven, middle rack and uncovered, for 20-25 minutes. Remove and cover with remaining gluten-free french fried onions. Return to oven for an additional 5-10 minutes.
  7. Cook + Serve: Remove and let cool sightly before serving (sauce will thicken as it cools).


  • Dairy-Free: to make this dairy-free use a plant-based butter and Nutpods creamer (unsweetened/unflavored).
  • Green Beans: feel free to cut the whole green beans into 2 inch pieces if you prefer!
  • Storage: store leftover green bean casserole in an airtight container in the refrigerator for up to 3 days.


  • Serving Size: 6oz
  • Calories: 119
  • Sugar: 2.6 g
  • Sodium: 219.3 mg
  • Fat: 8.4 g
  • Carbohydrates: 10.1 g
  • Protein: 2.4 g
  • Cholesterol: 18.1 mg