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Best Gluten-Free Green Bean Casserole: Easy Kid-Approved Recipe

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This gluten-free green bean casserole is creamy, crunchy, and completely satisfying. Made from scratch with a simple roux and homemade crispy onions, it’s a crowd-pleaser that even picky eaters love.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons gluten-free all-purpose flour blend
  • 1 ½ cups whole milk
  • 1 cup low-sodium chicken or vegetable broth
  • ½ cup heavy cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Pinch of nutmeg
  • 2 large yellow onions, thinly sliced into rings
  • 1 cup gluten-free all-purpose flour blend
  • ½ cup buttermilk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • Vegetable oil for frying

Instructions

  1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3 minutes until bright green and still slightly crisp. Drain and transfer to a bowl of ice water for 2 minutes, then drain well and pat dry.
  2. In a shallow bowl, mix 1 cup gluten-free flour, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon smoked paprika. In another shallow bowl, pour ½ cup buttermilk. Dip onion rings in buttermilk, then coat in flour mixture. Shake off excess.
  3. Heat about ½ inch of vegetable oil in a large skillet over medium heat. Fry onion rings in batches for 2-3 minutes per side until golden brown. Transfer to paper towels and sprinkle with salt. Set aside.
  4. In the same skillet, melt 2 tablespoons butter over medium heat. Add sliced mushrooms and diced onion; cook 5-7 minutes until mushrooms release liquid and start to brown. Add minced garlic and cook 30 seconds.
  5. Sprinkle 3 tablespoons gluten-free flour over mushroom mixture and stir constantly for 1 minute. Slowly whisk in 1 ½ cups milk, then 1 cup broth and ½ cup heavy cream. Bring to a gentle simmer and cook 3-4 minutes until thickened. Season with 1 teaspoon salt, ½ teaspoon pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and a pinch of nutmeg.
  6. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread blanched green beans in dish, pour sauce over, and stir to coat. Bake uncovered for 20 minutes.
  7. Remove from oven, top with fried onions, and bake another 10 minutes until onions are deep golden brown and casserole is hot.
  8. Let rest for 5 minutes before serving.

Notes

For dairy-free, use plant-based butter, unsweetened oat milk, and full-fat coconut cream. For the crispiest onions, ensure they are completely dry before frying. The sauce can be made a day ahead; assemble and bake when ready. Store leftovers in the refrigerator for up to 4 days.

Nutrition

Keywords: gluten-free green bean casserole, easy green bean casserole, kid-approved, Thanksgiving side dish, gluten-free side dish

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