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Classic Gluten-Free Green Bean Casserole: Easy Holiday Side

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This classic gluten-free green bean casserole features a homemade cream of mushroom sauce and crispy fried onions. It’s a comforting, crowd-pleasing side dish perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 1 1/2 lbs (680g) fresh green beans, trimmed and cut into 2-inch pieces
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, finely diced
  • 8 oz (225g) cremini mushrooms, sliced
  • 1/2 oz (14g) dried porcini mushrooms, soaked in 1 cup hot water for 15 minutes
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon (15ml) tamari or gluten-free soy sauce
  • 3 tablespoons (42g) unsalted butter
  • 3 tablespoons (24g) gluten-free all-purpose flour (e.g., Bob’s Red Mill 1-to-1)
  • 1 1/2 cups (360ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (80g) gluten-free panko breadcrumbs
  • 1 1/2 cups (120g) gluten-free fried onions
  • 2 tablespoons (30ml) olive oil (for topping)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Position rack in center.
  2. Soak dried porcini mushrooms in 1 cup hot water for 15 minutes. Lift out with a slotted spoon, rinse quickly, and chop finely. Strain soaking liquid through a fine-mesh sieve and set aside.
  3. Blanch green beans in a large pot of salted boiling water for 3 minutes. Transfer to ice water to stop cooking, then drain and set aside.
  4. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add onion and cook 4-5 minutes until softened. Add cremini mushrooms and cook 5-6 minutes until browned. Stir in garlic and thyme; cook 1 minute.
  5. Push vegetables to one side. Add butter to empty space; let melt. Sprinkle gluten-free flour over butter and whisk constantly for 1-2 minutes until a thick paste forms.
  6. Slowly pour in reserved porcini soaking liquid while whisking. Then add milk and heavy cream in a steady stream, whisking constantly. Bring to a gentle simmer until sauce coats the back of a spoon. Stir in chopped porcini, tamari, salt, and pepper.
  7. Add blanched green beans to skillet; stir to coat. Transfer mixture to a 9×13-inch baking dish.
  8. In a small bowl, toss panko breadcrumbs with 2 tablespoons olive oil. Sprinkle over casserole, then top with fried onions.
  9. Bake for 20-25 minutes until bubbly and golden. If topping browns too quickly, tent with foil for last 10 minutes.
  10. Let rest 5 minutes before serving. Garnish with fresh parsley.

Notes

Don’t skip blanching the beans—it keeps them vibrant and tender-crisp. Use room temperature dairy to prevent the roux from seizing. The sauce should be slightly thinner than desired before baking; it will thicken in the oven. For a dairy-free version, use plant-based butter, oat milk, and coconut cream. To make ahead, assemble without topping, refrigerate up to 24 hours, then add topping and bake 10 minutes longer.

Nutrition

Keywords: gluten-free green bean casserole, holiday side dish, homemade cream of mushroom, gluten-free fried onions, Thanksgiving side

Find it online: https://sunnysavory.com/classic-gluten-free-green-bean-casserole-easy-holiday-side/