Gluten-free green bean casserole made from scratch! Fresh green beans in a homemade mushroom cream sauce made with shiitake mushrooms, cheddar cheese, and bacon and then topped with homemade crispy fried onions. Finally a cheesy green bean casserole that is both gluten-free and incredibly tasty!
Green Bean Casserole. Is Thanksgiving even Thanksgiving without green beans baked in some kind of creamy soup and topped with crispy fried onions?! Nope.
It’s a Thanksgiving side dish staple. Each of us swear by our own version of green bean casserole. With mushrooms or without? Add bacon or ham (or neither)? Canned green beans or fresh? Canned condensed soup or homemade? Canned fried onions or homemade? Cheese (is this even a question)?
I’m on Team Mushroom-Bacon-Fresh-Homemade-Homemade. And definitely Cheese. But you do you.
There’s nostalgia in green bean casserole. Memories of being a kid with holiday visits to great-grandma’s house filled with all the amazing smells.
Thanksgiving at our family gatherings always included a turkey (and sometimes a ham as well), mashed potatoes, super soft dinner rolls, some kind of Jell-O something, enough pies and desserts to feed a small town, and cheesy green bean casserole (two helpings please). At least that’s what I remember.
As a kid, holiday meals at my great-grandparents house felt magical. Probably because I would manage to eat more dessert in that single day than the whole year combined.
Most of those Thanksgiving dishes have continued into my adulthood (with the exception of the Jell-O something). And they have also evolved. Like the cheesy green bean casserole.
Origin of green bean casserole
My family joined the ranks of thousands of homes across America who embraced the recipe created in 1955 by Dorcas Reilly who was one of the first full-time members of the Home Economics Department for Campbell’s. Based on a recipe request from the Associated Press, Reilly took ingredients that were common staples in the 1950s like canned green beans, French fried onions, and canned cream of mushroom soup and produced what was first known as the “Green Bean Bake” publishing her recipe on the back of Campbell’s Cream of Mushroom Soup cans. And those ingredients are exactly what my family used in order to make our holiday green bean casserole until the year when I realized gluten was not my friend.
And sometimes it takes a disappointment, like realizing your Thanksgiving meal might be void of green bean casserole, to discover that you can take a cherished recipe and turn it into something that is even more tasty and can be enjoyed by those both gluten intolerant and those who are not. Cue the new and improved Gluten-Free Green Bean Casserole.
How to make homemade gluten-free green bean casserole
Canned French fried onions are now homemade. Thinly sliced sweet onions are tossed in a little bit of gluten-free all-purpose flour and then sautéed in a little butter until they reach a lovely browned crispiness. You could also dredge your onions in milk or buttermilk first and then dip them in the flour to get a thicker crust on the onions but I don’t. I’m happy with cutting out the extra step.
Since onions have moisture in them the flour sticks to the onions and provides just enough coating to give me the type of crispiness that makes me happy. Just try not to eat them all before you’ve topped your green bean casserole.
Where are my fellow Team Bacon members?! Hiiiii! Chop several slices of bacon and cook until the bacon has rendered sautéing with finely chopped onion, thyme, and rich, earthy shiitake mushrooms. Yummm.
Canned green beans are replaced with fresh green beans because…fresh. But there is no judgment if you want to stick to your tried and true canned green beans. Remember, you do you. But also be okay with stepping out of your comfort zone this year and trying fresh.
Just pop the beans in a pot of boiling water for 3-5 minutes depending on how crispy you like your beans and then transfer them to an ice bath to stop them from cooking further. You’ll have beautiful, bright, tender, crisp green beans as a result. What’s not to love about that.
We’re also omitting canned cream of mushroom soup and making our own. Sorry Campbell’s, your soup is not gluten-free friendly.
Gluten-free versions of processed, store-bought cream of mushroom soup have not been up to par on the tasty scale in my opinion, either due to lack of flavor, weird flavor, or just too salty. So we’re taking the creamy soup base into our own hands, which doesn’t take a whole lot of effort and gives us a creamy, cheesy sauce that you may just want to dunk your whole face in. Go ahead. I won’t tell.
Combine the bacon mushroom mixture with the cheesy sauce. Add your fresh green beans. Top with a little more shredded cheese simply because you can, and finish off your casserole with the crispy onions. Bake for 25 minutes and done.
Thanksgiving dinner can now be served. And all the people around the table cheered because green bean casserole lives on, even for those who are gluten-free.
More recipes for all of your holiday meal festivities!
- For Breakfast: Kaiserschmarrn with Roasted Berries or this Crustless Zucchini Bacon Quiche
- Appetizers: Crostini with Fig & Prosciutto or these Chili Bacon Wrapped Dates with Manchego
- More Side Dishes to serve alongside your Gluten-Free Cheesy Green Bean Casserole: Dreamy Mashed Potatoes with Butternut Squash, Steamed Instant Pot Mashed Potatoes with Garlic & Herbs, Sweet & Savory Pan Roasted Brussels Sprouts, or these Easy Oven-Roasted Root Vegetables
- Don’t forget Dessert! (who would forget?!): Chocolate Chip Brownie Cheesecake or these Apple & Pear Galettes with Pecan Streusel
DID YOU MAKE THIS RECIPE? If so, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!Print
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