Easy Gluten Free Green Bean Casserole From Scratch
Serves 6
5 mins prep
30 mins cook
35 mins total
If you grew up on classic green bean casserole made with canned soup and those iconic crispy onions, this gluten-free green bean casserole is about to change your holiday table forever. It has the same creamy, cozy, golden brown top you remember except we’re using fresh green beans amd real food ingredients that still delivers all the nostalgic flavor your taste buds crave. Whether it’s Thanksgiving dinner, Christmas, or just a Sunday you want comfort food, this version is simple, delicious, and made without any gluten-filled shortcuts. There are also tips for making it low fodmap & easy to digest in the recipe card.
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Prep. Preheat oven to 375°F. Grease a small casserole dish with olive oil spray.
Saute mushrooms. Heat butter in a large skillet over medium-high heat. Add mushrooms and sauté 3 to 4 minutes until softened. Stir in garlic powder or garlic-infused oil and shallots or shallot-infused oil.
Pour in chicken broth and milk. Stir and bring to a gentle simmer. Add chopped sage, tamari, salt, and pepper. Simmer 1 to 2 minutes. Add gluten free flour 1 tablespoon at a time and whisk vigorously to avoid clumping.
Add the fresh green beans to the casserole dish and pour the mushroom broth mixture over top, tossing to fully coat.
Top. Sprinkle with Parmesan cheese and gluten-free panko crumbs.
Bake. Bake for 30 to 35 minutes, or until the top is golden brown and bubbling around the edges.
Garnish. Garnish with crushed pecans or almonds before serving if desired.
