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Wholesome Gluten-Free Green Bean Casserole: Best Easy Recipe

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This creamy, golden green bean casserole is made from scratch with fresh mushrooms, wholesome cream, and a crunchy almond-onion topping. It’s a healthier, gluten-free version that even skeptics will love, perfect for holidays or weeknight comfort food.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and halved
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 1 small yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 tablespoons gluten-free all-purpose flour (e.g., Bob’s Red Mill 1-to-1 Baking Flour)
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • 1 teaspoon salt (plus more for blanching water)
  • ½ teaspoon black pepper
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup grated Parmesan cheese (optional)
  • 1 cup sliced almonds
  • 1 cup gluten-free crispy fried onions
  • 2 tablespoons melted butter or olive oil
  • ¼ teaspoon smoked paprika

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
  2. Blanch the green beans: Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil. Add the trimmed green beans and cook for exactly 3 minutes. Meanwhile, fill a large bowl with ice water. Drain the beans and plunge them into the ice water for 2 minutes. Drain well and pat dry with a clean kitchen towel.
  3. Make the crispy topping: In a small bowl, combine the sliced almonds, gluten-free crispy fried onions, melted butter, and smoked paprika. Toss until well coated. Set aside.
  4. Sauté the aromatics: In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and diced onion. Cook, stirring occasionally, for 6-8 minutes, until the mushrooms have released their liquid and started to brown, and the onions are translucent. Add the minced garlic and cook for 30 seconds, until fragrant.
  5. Make the roux: Sprinkle the gluten-free flour over the mushroom mixture. Stir constantly for 1-2 minutes, until the flour is fully incorporated and has a slightly nutty smell.
  6. Add the liquids: Slowly pour in the milk while whisking continuously. Add the heavy cream, salt, pepper, and nutmeg. Continue cooking, stirring frequently, for 3-4 minutes, until the sauce has thickened enough to coat the back of a spoon.
  7. Combine everything: Remove the skillet from heat. Add the blanched green beans and stir gently until fully coated. If using Parmesan cheese, stir it in now. Taste and adjust seasoning.
  8. Assemble the casserole: Transfer the mixture to a greased 9×13-inch baking dish. Spread into an even layer. Sprinkle the crispy topping evenly over the top.
  9. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, until the casserole is bubbly around the edges and the topping is golden brown.
  10. Rest before serving: Let the casserole sit for 5 minutes before serving.

Notes

Don’t skip the blanching step—it keeps the beans bright and tender-crisp. Watch the roux carefully to avoid a burnt or raw flour taste. Use freshly grated nutmeg for the best flavor. If the sauce seems thin, don’t worry; it will thicken as it bakes. For a dairy-free version, swap butter for olive oil or dairy-free butter, use unsweetened oat milk or full-fat coconut milk, and replace heavy cream with coconut cream. Omit Parmesan or use a dairy-free version. The casserole can be assembled up to 24 hours ahead and refrigerated; add 10 minutes to the baking time. Freeze unbaked (without topping) for up to 3 months.

Nutrition

Keywords: gluten-free green bean casserole, healthy green bean casserole, homemade green bean casserole, dairy-free green bean casserole, holiday side dish

Find it online: https://willarecipes.com/wholesome-gluten-free-green-bean-casserole-best-easy-recipe/