A homemade take on a classic, this Gluten Free Green Bean Casserole offers a fresh, from-scratch approach with a delightful twist that will please the whole table.
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If you’re not a fan of onions, canned soups, or the usual fried-onion topping, this recipe is for you. I used to avoid green bean casserole because of those canned and onion-forward versions. Making everything from scratch changes the game: a rich, creamy mushroom sauce, crisp fresh green beans, and a crunchy topping—either potato straws or traditional fried shallots—turn a humble casserole into a standout side dish.
here’s what you’ll need
- Fresh green beans – trim and cut in half for best texture and color.
- Mushrooms – cremini (baby bella) or white button mushrooms, finely diced.
- Potatoes OR shallots – choose crispy julienned potato straws for a unique crunch or thinly sliced fried shallots for a more traditional topping.
- Gluten-free soy sauce or tamari – adds subtle umami to the sauce.
- Lemon juice – brightens the sauce and balances the richness.
- Chicken stock, heavy cream, butter, cornstarch, salt and pepper – to build the creamy mushroom sauce.
- Optional freshly grated Parmigiano Reggiano for finishing.
how to make GF green bean casserole
For potato straws: peel and julienne russet potatoes using a julienne peeler or slicer.
Place the julienned potatoes in cold water and rinse several times to remove excess starch, then dry thoroughly.
Deep-fry the potato straws until golden and crisp, drain on paper towels, and season with salt immediately.
For fried shallots: slice shallots thinly on a mandoline and place them in a small saucepan with oil to just cover the shallots.
Heat over medium-high and stir as the shallots cook. They will soften and then turn golden; remove as soon as they brown to avoid burning.
Drain the fried shallots on paper towels and season with salt right away.
Blanch the green beans in heavily salted boiling water for 7–8 minutes, until fork-tender but still bright green.
Immediately plunge the beans into an ice bath to stop cooking and preserve color. Drain and blot dry before assembling.
Dice the mushrooms fairly small for an even sauce texture.
Sauté mushrooms in butter until they release moisture and begin to brown. Stir in cornstarch, then add chicken stock, lemon juice, and gluten-free soy sauce or tamari to build flavor.
Finish the sauce with heavy cream and simmer until it thickens enough to coat the back of a spoon.
Combine the blanched green beans and mushroom sauce in a large bowl and toss to coat evenly.
Transfer the mixture to a casserole dish, sprinkle with a little Parmigiano Reggiano if desired, and bake at 350°F until hot and bubbly, about 15–20 minutes.
Top the baked casserole with crispy potato straws or fried shallots just before serving for maximum crunch.
Green Bean Casserole FAQs
Yes. Thaw them and pat them dry before assembling to avoid excess moisture in the casserole.
Yes. Assemble everything except the crispy topping, cover, and refrigerate up to three days. Bake from chilled and add the topping just before serving.
Yes. Blanching keeps the beans tender-crisp and preserves a vibrant green color; skipping it can result in dull, mushy beans.
more gluten free veggies Or sides
- Gluten Free Scalloped Potatoes
- The Creamiest Gluten Free Baked Macaroni and Cheese
- Gluten Free Luxembourg Salad
- Green Beans with Dijon Cream Sauce
- Easy Gluten Free Stuffing (And Stuffin’ Muffins)
- Gluten Free Sweet Potato Casserole
- Cider Glazed Roasted Brussels Sprouts with Bacon
Gluten Free Green Bean Casserole
Equipment
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julienne peeler
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mesh strainer
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large skillet and saucepan
Ingredients
- 1½ lbs (675g) cremini or button mushrooms, cleaned
- 2 teaspoon gluten free soy sauce or tamari
- 2 teaspoon lemon juice
- 2 cups (480g) chicken stock
- 1½ cups (360g) heavy cream
- 4 tbsp (56g) butter
- ¼ cup (30g) cornstarch
- freshly ground black pepper and salt
- 2 lbs (900g) fresh green beans, trimmed and cut in half
- 1-2 tablespoon freshly grated Parmigiano Reggiano, optional
Potato Topping (Untraditional)
- 2 large russet potatoes, peeled and julienned
- vegetable or canola oil for frying
OR
Shallot Topping (Traditional)
- ½ lb (227g) shallots, peeled and sliced thin
- vegetable or canola oil for frying
Instructions
Potato Straws
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Cut potatoes into julienne strips, rinse in cold water until water runs clear, and dry well.
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Heat a few inches of oil in a saucepan and fry the straws for 2–4 minutes until golden. Drain and salt immediately.
OR
Fried Shallots
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Thinly slice shallots and place in a small saucepan with oil to just cover. Heat and stir as they simmer, removing when golden. Drain and salt immediately.
Blanch Green Beans
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Bring a large pot of water to a boil with about 1 tablespoon salt. Add the green beans and cook 7–10 minutes until fork-tender. Transfer to an ice bath, then drain and pat dry.
Mushroom Sauce
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Dice mushrooms and sauté in butter until they release their moisture and begin to brown, 5–10 minutes.
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Stir in cornstarch, then add chicken stock, heavy cream, gluten-free soy sauce, lemon juice, salt, and pepper. Simmer until the sauce thickens and coats a spoon.
Assemble and Bake
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Preheat oven to 350°F. Toss green beans with the mushroom sauce until evenly coated.
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Place in a 9×13-inch baking dish, add optional Parmigiano Reggiano, and bake 15–20 minutes until bubbly.
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Top with potato straws or fried shallots and serve hot or warm.
Notes
Adapted from The Ultimate Homemade Green Bean Casserole Recipe