Gluten Free Green Bean Casserole from Scratch | Non Traditional Recipe (2024)

This modern green bean casserole recipe is a casserole in name only. We deconstructed and elevated the traditional Thanksgiving side dish to use fresh green beans, and a creamy homemade mushroom sauce, and topped it with homemade fried onions for a modern take.

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And while we love a traditional green bean casserole, I wanted to make this without canned cream of mushroom soup.

This deconstructed side dish pairs perfectly with our not-too-sweet roasted cranberries, a side of small-batch mashed potatoes, and gluten-free turkey gravy.

But most importantly, it is a recipe I can serve all year round. Not just on holidays.

Green beans and mushrooms pair perfectly with our blackened cod and with our braised pork roast.

📖Why This Recipe Works

Like any gluten-free green bean casserole recipe, we had to eliminate or find alternatives for the gluten-containing ingredients. Namely, the cream of mushroom soup, soy sauce, and french fried onions.

The base of this recipe is roasted fresh green beans. Which is then topped with a creamy mushroom cheese sauce and finished with crispy fried onions (which are actually baked not fried!).

🧾 Ingredient Notes

Fresh green beans- a traditional green bean is what I use. Haricot vert, French beans, don't stand up as well to the roasting.

Cremini mushrooms- You can use any mushroom you like, including rehydrated wild mushroom mixes for even more flavor!

Dry white wine- Use a sauvignon blanc or something similar. You can also substitute chicken or vegetable broth.

Fresh Thyme

Pecorino- I use a pecorino romano cheese. You can substitute grated parmesan just make sure it is fresh.

Heavy Cream- Do not use milk.

Want to use store-bought onions? No problem we have a list of the best store-bought fried onions that are gluten-free. You can also substitute slivered almonds if you aren't an onion fan.

⏲️ How to Make Modern Green Bean Casserole

I am not going into the details on the gluten-free french fried onions as we have a post that details all that out for you. But we did include the full instructions in the recipe card below.

Mushroom Cream Sauce

First, we are going to saute the mushrooms to a golden brown. Heat your oil in a saute pan over medium heat. Add the mushrooms until they release their moisture. Continue cooking until the liquid total evaporates.

Add your garlic and stir for another 30 seconds to 1 minute. Deglaze the pan by adding the wine sauce and then simmer until the liquid reduces by half.

Stir in heavy cream and bring to a simmer. Do not boil. Reduce the heat to low and whisk in the cheese.

Continue whisking until no lumps remain and the sauce thickens to the point it coats a spoon.

Stir in thyme leaves and taste for salt and pepper. If using pecorino cheese I typically won't salt the sauce.

Roasting the Green Beans

Preheat your oven to 400 F degrees.

Place the green beans on a sheet pan and drizzle with olive oil and sprinkle with salt and toss to coat.

Bake the green beans until tender and the skins blister, 8 to 10 minutes depending on the thickness of the green beans.

Assemble and Serve

To serve, transfer the roasted green beans to a platter. Drizzle over creamy mushroom sauce and top with the fried onions.

💭Green Beans and Truffle Variation

This is officially the fanciest version of green bean casserole ever! It is big on mushroom flavor.

You will need:

• Truffle oil
• ½ ounce of dried wild mushrooms

First, grind up your dried mushroom in a spice grinder. Nope, we are not going to rehydrate them. Instead, we use them in our cream sauce as a thickener just like in our mushrooms and roasted chestnuts recipe.

Make your roasted green beans and fried onions as normal.

For the cream sauce, cook as normal through the step of adding the cream. Add half of the normal amount of cheese (now just a ¼ cup) and dried mushroom powder. Cook until thick.

Remove the pan from the heat and stir in 1 to 2 teaspoons of truffle oil. Truffle oil varies in intensity from brand to brand so start off with 1 teaspoon and season to taste.

Assemble and serve as normal.

🌡️ Making Ahead and Storage

Gluten-free fried onionscan be made up to 2 days ahead and stored in a sealed container at room temperature. Lightly toast on a dry baking sheet to crisp back up before serving.

The mushroom cream sauce can be made up to 2 days in advance. Store in an airtight container in the fridge. Reheat over low heat in a small saucepan. DO NOT BOIL!

When making ahead you can start up to 2 days before you plan to serve.

Make the french fried onions and the mushroom cream sauce. Store according to the notes above. The day of serving roast the green beans.

Spread the onions on a dry sheet pan. Cook for 10 minutes until they toast back up. Set aside until needed.

Reheat the cream sauce over low, stirring occasionally. Assemble as normal

🦃More Easy Recipes for Thanksgiving

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📖 Recipe Card