Gluten-Free Green Bean Casserole

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This recipe for Green Bean Casserole is made without condensed soup and crispy fried onions. It’s gluten-free with a dairy-free option!

Gluten-Free, Dairy-Free Green Bean Casserole - Top View - Homemade Caramelized OnionsGreen Bean Casserole is one of my favorite holiday side dishes. It’s not something I make at other times of the year, so it always feels extra special at the holidays!

Unfortunately, several of my loved ones have some dietary needs. Because traditional Green Bean Casserole has condensed soup and crispy fried onions, they can’t eat the version of the casserole that my grandma used to make.

I believe that food brings connection, and I want everyone at my table to be able to enjoy what I serve. So, I remade this classic holiday dish so it’s naturally gluten-free. It’s also dairy-free with just one simple ingredient switch!

If you also have friends or family with Celiac disease or a dairy allergy, save or pin this recipe for your holiday dinner.

How to Make Traditional Green Bean Casserole Safe for Celiac Disease and Dairy Allergy

There are two ingredients in Green Bean Casserole which contain gluten: condensed cream of mushroom soup and crispy fried onions.

To make the recipe gluten-free, I use a cornstarch slurry to thicken the casserole. I add extra seasoning to replicate the flavor of the condensed soup.

This recipe uses individual ingredients instead of the standard condensed soup. Because of this, you can easily swap the milk for a non-dairy alternative if you need a dairy-free option for your family.

Ingredients for Gluten-Free Green Bean Casserole

Because this recipe uses individual ingredients instead of pre-made condensed soup, this list is longer than others. Never fear – the techniques are simple, and you likely already have all these ingredients on hand!

Here’s what you need for Gluten-Free Green Bean Casserole:

  • 2 Yellow onion (sliced thinly)
  • 2 tbsp Extra virgin olive oil
  • 4 cup Frozen green beans (4 cups frozen green beans = 16 oz package)
  • 1 cup Whole milk (sub milk alternative for dairy-free)
  • 2 tbsp Cornstarch
  • 1 tsp Dried parsley
  • 1/2 tsp Salt
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/8 tsp Black pepper

If you need a dairy-free option, substitute soy, oat, or your dairy-free alternative of choice in place of the whole milk.

How to Make Gluten-Free Green Bean Casserole

Crispy Caramelized Onions

Make Crispy Fried Onions Replacement

To replace the crispy fried onions, this recipe uses fresh ones that we caramelize! Start by slicing two onions very thinly.

Heat a medium skillet over medium to medium-high heat; once hot, add oil and sliced onions. Cook, stirring occasionally, about 20 minutes until onions cook down and start to become crispy.

If time allows, cook the onions for up to an hour to really bring out their sweetness! Reduce heat if onions start to burn. Set cooked onions aside.

Prepare Pan and Make Condensed Soup Replacement

Mixture to Replace Condensed Soup - Gluten-FreeWhile onions cook, heat oven to 350 degrees Fahrenheit. Prepare a 2.5-quart baking dish by spraying with cooking oil.

In a large saucepan, whisk together milk, cornstarch, and seasonings (parsley, salt, garlic powder, onion powder and black pepper) until completely smooth and no clumps of cornstarch remain.

Slowly bring to a boil over medium to medium-high heat, whisking constantly to prevent cornstarch from becoming clumpy. Boil about 10 seconds until starting to become thick, then remove from heat.

Put It All Together: Make the Green Bean Casserole

Stir frozen green beans into milk mixture, then transfer to the prepared baking dish.

Spread crispy cooked onions evenly over top, then place in oven and bake 25-30, uncovered, until casserole is bubbly.

Enjoy this Gluten-Free Green Bean Casserole!

I know giving up gluten can be hard. Especially if this is a new dietary need for you – it seems like gluten is in everything!

That’s why one of the easiest modifications to the weekly menu of the Peas & Hoppy Meal Guides is a gluten-free option. Start a free trial if you want to see!

Every week I include specific instructions and extra recipes on the menu so you know exactly what and how to modify your meals. Plus, the Meal Guide app includes over 700 gluten-free recipes! You’ll find LOTS of variety in our gluten-free menu.

You can start a free trial of the Meal Guide membership to enjoy lots of gluten-free and dairy-free options this season.

If you have loved ones who can’t eat gluten or dairy, I hope you give this Gluten-Free Green Bean Casserole recipe a try during the holidays!

Happy gluten-free eating,
Dietitian Ann

Gluten-Free and
Dairy-Free Options to Meet Your Needs

Our meal planning app, the Peas and Hoppy Meal Guides, includes modifications for gluten-free, dairy-free, vegetarian, and vegan every week.

Enjoy a variety of foods and honor your body’s needs, while saving time and reducing the mental load around dinner time. Start your free trial today!

Ann is so kind and really provides amazing variety to her meal plans every week. She understands real life and her meal plans reflect that. Thank you!!!

-Lori Hillsman, member of the Peas & Hoppy Meal Guides

Gluten-Free Green Bean Casserole

Serving Size

Serves 6

Prep Time

25 mins

Cook Time

25 mins

Total Time

50 mins

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Ingredients

  • 2 Yellow onion (sliced thinly)
  • 2 tbsp Extra virgin olive oil
  • 4 cup Frozen green beans (4 cups frozen green beans = 16 oz package)
  • 1 cup Whole milk (sub milk alternative for dairy-free)
  • 2 tbsp Cornstarch
  • 1 tsp Dried parsley
  • 1/2 tsp Salt
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/8 tsp Black pepper

Nutrition

Serving Size: 1 cup
Calories: 115 calories
Total Fat: 6g
Cholesterol: 5mg
Sodium: 216mg
Total Carbohydrates: 11g
Fiber: 3g
Protein: 3g

Instructions

  1. Slice onions very thinly. Heat a medium skillet over medium to medium-high heat; once hot, add oil and sliced onions. Cook, stirring occasionally, about 20 minutes until onions cook down and start to become crispy. Reduce heat if onions start to burn. Set cooked onions aside.
  2. Heat oven to 350 degrees Fahrenheit. Prepare 11x7-inch baking dish (2.5 qts) baking dish by spraying with cooking oil.
  3. While onions cook, in a large saucepan, whisk together milk, cornstarch, and seasonings (parsley, salt, garlic powder, onion powder and black pepper) until completely smooth and no clumps of cornstarch remain. Slowly bring to a boil over medium to medium high heat, whisking constantly to prevent cornstarch from becoming clumpy. Boil about 10 seconds until starting to become thick, then remove from heat.
  4. Stir frozen green beans into milk mixture, then transfer to the prepared baking dish. Spread crispy cooked onions evenly over top, then place in oven and bake 25-30, uncovered, until casserole is bubbly.

Notes

  • use fresh green beans instead of frozen when in season, or blanch your own fresh green beans in summer to use in this recipe. Boil freshly trimmed beans for 2 minutes, then transfer to an ice bath to quickly cool. Freeze in resealable containers.
  • Store in refrigerator up to five days. Freeze in airtight container several months. Best if frozen without onions, then make and add onions and reheat in oven: thaw, then bake at 350 about 10 minutes extra.
  • trim top and base off onion, then peel tough outer layers (usually top 1—2 layers). Slice in half lengthwise and lay the onion with the cut (flat) side face down. Slice the onion into very thin wedges, about 1/8-inch thick.

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