Enjoy a gluten free dairy free green bean casserole that is just like the classic green bean casserole recipe but without any gluten or dairy! Say goodbye to canned soups. This recipe uses homemade mushroom sauce instead of condensed soups.
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Why You'll Love This Recipe
- Easy, homemade mushroom sauce.
- Use frozen or fresh green beans.
- Gluten Free, Dairy Free, Low FODMAP!
Featured Ingredients
- Green Beans - Frozen or Fresh green beans will work.
- Dairy Free Plant Based Butter
- Gluten Free Flour - I use Bob’s Red Mill 1-to-1 Gluten Free Flour in the blue bag.
- Chicken Broth - Ingredients need to be free of gluten, garlic, and onions to keep this recipe gluten free and low FODMAP. Chicken stock will also work.
- Unsweetened Almond Milk - Make sure it is unsweetened, or it will not taste right.
- Unsweetened Coconut Cream - Adds the creaminess without using any dairy.
- Mushrooms - Canned mushroom pieces are perfect.
- Ground Black Pepper - Needed to flavor the sauce.
- Soy Sauce - Need a gluten free brand? We love to use La Choy. Or use coconut aminos.
- Shoestring Potato Chips - Use these in place of the crispy fried onions.
- Nutritional Yeast - Sprinkled over the shoestring potatoes to add some crunch and flavor!
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing.
As always, follow your gut and modify as needed.
Step by Step Instructions
Step 1: Preheat oven to 350 degrees F. In a large skillet, melt the dairy free butter on low to medium heat to make the homemade mushroom sauce.
Step 2: Once melted, sprinkle the gluten free flour over the melted butter in the skillet.
Step 3: With a whisk, I love my flat whisk. Whisk together the melted butter and the flour.
Step 4: Once the butter and flour are combined, add half of the chicken broth. Whisk the broth into the flour mixture. The broth will hydrate the flour and form clumps. It is ok. Keep whisking.
Add the other half of the broth and whisk again. The mixture will begin to look like a sauce.
Step 5: Next, add the unsweetened almond milk. Whisk into the sauce.
Step 6: Once the almond milk is mixed in, add the coconut cream. And whisk again. So much whisking, but it is important to keep it lump free!
Step 7: Next, chop up the mushrooms if you want to avoid large pieces of mushrooms in the sauce. Add the chopped mushrooms, soy sauce, and black pepper to the creamy sauce. Whisk it until all combined. Turn the heat off.
Step 8: In a greased casserole dish, add the partially thawed green beans and pour the sauce over them.
Step 9: On a baking sheet, lay down a sheet of parchment for easy cleanup. Next, spread the shoestring potatoes in a single layer. Sprinkle nutritional yeast evenly over the shoestring potatoes.
Place both the green beans and the shoestring potatoes in a 350 degree F oven. Bake the green beans for 30 minutes or until bubbly. Bake the shoestring potatoes for 20 minutes or until crispy brown.
Step 10: Once the green beans are done baking, sprinkle the shoestring potatoes over the top and serve immediately.
If you do not serve the green bean casserole immediately after baking, wait until just before serving to bake the shoestring parmesan cheese mixture and add it just before serving.
Tips and Tricks
Making In Advance Tip: The green bean casserole can be prepped the day before. Keep the shoestring potato mixture and the green bean casserole separate until serving to prevent the shoestring potatoes from getting soggy.
Ingredient Swaps
- Soy Sauce Options: Use coconut aminos or gluten free worcestershire sauce.
- Topping Options: Use crushed potato chips or crumbled pork rinds.
Variations
Vegan Gluten Free Green Bean Casserole: Swap out the chicken broth for vegetable broth!
Gluten Free Stuffing Green Bean Casserole: Make gluten free stuffing and swap out the shoestring potatoes for a layer of stuffing. A great recipe mash-up!
Not a mushroom lover? Leave them out! When making a sauce from scratch, you control the ingredients!
Storing and Reheating
Store: Leftover green bean casserole should be kept in an airtight container in the refrigerator for 3-4 days.
Reheat: Heat the leftovers in the microwave until warmed through. Toast another round of shoestring potatoes to add crunch!
Freeze: I would not recommend freezing any leftovers. The freezing and defrosting process would not produce the best results for the sauce.
FAQs
Yes! Monash University has tested fresh green beans to be safe at 15 green beans or 75 grams per meal. As always, test your own tolerance and listen to your gut.
Meal Planning
There is no need to make green bean casserole only for holiday meals. It goes perfectly as a side dish alongside mashed potatoes and gravy with baked ham steaks, pork tenderloin, ham balls, or gluten free Swedish meatballs any night of the week. Add it to your holiday menu, alongside cranberry sauce and stuffing!
Additional Side Dish Recipes
- Gluten Free Crock Pot Mac and Cheese - Creamy, cheesy, and a favorite of both kids and adults!
- Oven Roasted Vegetables - Let the oven do all the work to create caramelized, flavorful veggies.
- Spinach Salad With Maple Dijon Dressing - A delicious baby spinach salad with bacon, dried cranberries, feta cheese, and mandarin oranges.
Still looking for the perfect side dish recipe? Discover something new or find an old favorite!
Love This Recipe?
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Recipe
Gluten Free Dairy Free Green Bean Casserole
Ingredients
- 12 ounces frozen green beans, cut or fine (Note 1)
- 3 tablespoons dairy free butter
- 3 tablespoons gluten free flour (Note 2)
- 1 cup chicken stock
- 1 cup unsweetened almond milk
- ½ cup full-fat, unsweetened coconut cream
- 4 ounces mushroom pieces canned and drained
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon soy sauce gluten free, (Note 3)
- 2 cups shoestring potatoes
- 2 tablespoons nutritional yeast
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet, melt the dairy free butter on low to medium heat to make the homemade mushroom sauce.
- Once melted, sprinkle the gluten free flour over the melted butter.
- Whisk together the melted butter and the flour. A flat whisk works well.
- Once the butter and flour are completely combined, add half of the chicken broth. Whisk the broth into the flour mixture. The broth will hydrate the flour and form clumps. It is ok. Keep whisking. Add the other half of the broth and whisk again. The mixture will begin to look like a sauce.
- Next, add the unsweetened almond milk to the skillet. Whisk into the sauce.
- Once the almond milk is mixed in, add the unsweetened coconut cream. And whisk again.
- Add the chopped mushrooms, soy sauce, and black pepper to the creamy sauce. Whisk it until all combined. Turn the heat off.
- If using frozen green beans, heat in the microwave for three minutes to thaw a bit. If using fresh green beans snip off the stem end and wash thoroughly.
- In a greased casserole dish, add the partially thawed green beans and pour the sauce over them.
- On a baking sheet, lay down a sheet of parchment for easy cleanup. Next, spread the shoestring potatoes in a single layer. Sprinkle the nutritional yeast evenly over the shoestring potatoes.
- Place the green beans in a baking dish on an oven rack and the shoestring potatoes in a preheated 350 degree F oven. Bake the green beans for 30-35 minutes or until bubbly. Bake the shoestring potatoes for 20-25 minutes or until crispy brown.
- Once the green beans are done baking, sprinkle the shoestring potatoes over the top and serve immediately.
- If you are not serving the green bean casserole immediately after baking, wait until just before serving to bake the shoestring nutritional yeast mixture and add just before serving. The green bean casserole can be prepped the day before and reheated to save on oven space. Keep the shoestring potato mixture and the green bean casserole separate until serving. The shoestring potatoes will get soggy.
- Keep any leftovers in an airtight container in the refrigerator for up to four days.
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