This Gluten-Free Green Bean Casserole is my dairy-free take on the classic fall side dish. No need for canned soups here! The creamy base is made from scratch with coconut milk for creaminess and mushrooms for their fresh flavor. A crispy topping of fried onions completes this comforting dish with a satisfying crunch. Gluten-free, vegan.
Easy Green Bean Casserole, From Scratch.
While the classic green bean casserole relies on canned cream of mushroom soup, this version is fully homemade using wholesome ingredients. Frozen green beans help to speed up prep time, while full-fat coconut milk thickened with arrowroot starch creates the creamy, dairy-free sauce. Sliced mushrooms add a rich, savory flavor and a crispy onion topping ties it all together.
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Ingredients and Substitutions
Frozen haricot vert beans - A variety of green bean that are typically harvested earlier in the season, producing thinner, more tender beans. I like using frozen as they're already trimmed and blanched which speeds up prep.
Olive or avocado oil - Used for sautéing the aromatics and mushrooms. You can use an alternative neutral oil, if preferred.
Yellow onion - Adds depth to the mushroom sauce. You can use a shallot instead for a slightly sweeter flavor.
Garlic - I use fresh garlic for the best flavor. To cut down on prep time, you can use pre-chopped garlic if you like.
Baby bella mushrooms - These small, brown mushrooms are the young version of portabello mushrooms. They have a mild, nutty flavor and firm texture. You can use cremini instead if needed.
Arrowroot starch - This gluten-free starch helps to thicken the creamy mushroom sauce. Swap with tapioca starch if you don't have any arrowroot.
Coconut milk - The creamy top from a can of full-fat coconut milk is used here for a thick, rich sauce. For a more neutral flavor you can use plain, unsweetened dairy-free creamer instead.
Apple cider vinegar - A touch of vinegar adds some sweetness and cuts through the rich sauce. You can substitute it with white wine vinegar or lemon juice.
Vegetable broth - Choose a high-quality canned broth from the grocery store (just make sure it's certified gluten-free!) or go for homemade broth if you have some. Gluten-free chicken broth can be used if you don't need the recipe to be vegan.
Gluten-free fried onions - Crispy, pre-fried onions are a convenient way to give your casserole some crunch with minimal effort. I use the 365 brand at Whole Foods. Check the label to make sure they're gluten-free as not all versions are.
Dried thyme, dried rosemary, salt and black pepper
How to Make Gluten-Free Green Bean Casserole
Before you start: Preheat the oven to 350°F (175°C) and lightly grease a 2-quart (or 8x8) baking dish.
Step 1: Run frozen green beans under cool water briefly in a colander to remove ice crystals and pat dry. Heat oil in a large skillet over medium heat. Add diced onion and sauté 4-5 minutes until softened. Add garlic and mushrooms and cook until mushrooms have released moisture, about 6-8 minutes. Sprinkle arrowroot over vegetables and stir to coat. Cook for 1 minute.
Step 2: Add coconut milk, thyme, rosemary, salt, pepper, and apple cider vinegar. Stir to combine.
Step 3: Pour in vegetable broth while stirring. Bring to a simmer and cook 3-4 minutes until thickened.
Step 4: Place green beans in the prepared baking dish. Transfer mushroom mixture into the baking dish and stir gently to combine.
Step 5: Bake for 20 minutes. Remove from the oven and top evenly with crispy fried onions. Return to the oven for 3-4 minutes to warm the topping. Serve warm.
Recipe tips
- Don't overbake the casserole, as the green beans will become overcooked and mushy. It's best if they retain a slight bite.
- If you can't find gluten-free crispy fried onions, you can make them yourself. Thinly slice 2 yellow onions and toss with a little cornstarch. Fry in a pot with a 1-inch depth of 320°F vegetable oil until crisp and golden, then drain on paper towels. Season with a pinch of salt while they're warm.
- If using fresh green beans, trim them and cook for 1-2 minutes in a pot of salted, boiling water. Drain and immediately transfer to a bowl of ice water to cool (this helps them stay bright green and crisp).
Serving suggestions
For more gluten-free side dishes to serve at Thanksgiving, try out some of my other easy recipes:
FAQs
The key is to bake it for long enough so that the sauce can thicken up, while keeping the green beans slightly crisp. It's also best to only add the crispy onion topping just before you're about to serve as they'll absorb moisture from the dish as it sits.
You can cover the dish with foil and reheat in a 350°F oven for 10-15 minutes until piping hot throughout. Add some fresh, crispy onions to the top before serving.
Yes! Assemble the dish up until just before it goes in the oven. Cover tightly with foil or plastic wrap and chill in the refrigerator for up to 3 days. When ready to bake, uncover and bake as usual, adding a couple of minutes to the bake time.
More Gluten-Free Sides
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📖 Recipe
Gluten-Free Green Bean Casserole (Dairy-Free)
Ingredients
- 16 oz (1 pound) frozen haricot vert green beans
- 2 tablespoons olive oil or avocado oil
- ½ medium yellow onion finely diced
- 2 cloves garlic minced
- 8 ounces baby bella mushrooms chopped
- 2 tablespoons arrowroot starch or tapioca starch
- 1 cup canned full-fat coconut milk creamy part only or dairy-free creamer (plain + unsweetened)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- Black pepper to taste
- ½ teaspoon apple cider vinegar
- 1 cup vegetable broth
- 1 ½ cups crispy gluten-free fried onions
Instructions
- Preheat oven to 375°F. Lightly grease a 2-quart (or 8x8) baking dish. Run frozen green beans under cool water briefly in a colander to remove ice crystals and pat dry.
- Heat oil in a large skillet over medium heat. Add diced onion and sauté 4-5 minutes until softened. Add garlic and mushrooms and cook until mushrooms have released moisture, about 6-8 minutes.
- Sprinkle arrowroot over vegetables and stir to coat. Cook for 1 minute.
- Add coconut milk, thyme, rosemary, salt, pepper, and apple cider vinegar. Stir to combine. Pour in vegetable broth while stirring. Bring to a simmer and cook 3-4 minutes until thickened.
- Place green beans in the prepared baking dish. Transfer mushroom mixture into the baking dish and stir gently to combine.
- Bake for 20 minutes. Remove from the oven and top evenly with crispy fried onions.
- Return to the oven 3-4 minutes to warm the topping. Serve warm.
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