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Cozy Gluten-Free Green Bean Casserole with Crispy Onions

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This cozy gluten-free green bean casserole with crispy onions recreates the classic comfort food without the gluten. A from-scratch creamy mushroom sauce, tender-crisp green beans, and homemade crispy onions come together for a dish that’s perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and cut into 2-inch pieces (frozen works too, just thaw first)
  • 2 tablespoons unsalted butter (or dairy-free butter for a vegan option)
  • 8 ounces cremini mushrooms, sliced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons gluten-free all-purpose flour (I recommend Bob’s Red Mill 1-to-1 for best texture)
  • 1 ½ cups chicken or vegetable broth (low-sodium preferred)
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg
  • ¼ cup grated Parmesan cheese (optional, but adds umami)
  • 2 large yellow onions, thinly sliced into rings
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 1 cup gluten-free all-purpose flour
  • ½ cup gluten-free panko breadcrumbs (I like Aleia’s brand)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Oil for frying (avocado or vegetable oil works well)

Instructions

  1. Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, until they’re bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain again and set aside.
  2. Make the Creamy Mushroom Sauce: In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and diced onion, and cook for 6-8 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown. Add the garlic and cook for 1 minute more, until fragrant. Sprinkle the gluten-free flour over the vegetables and stir constantly for 1-2 minutes. Slowly pour in the broth while whisking, then add the heavy cream, salt, pepper, and nutmeg. Bring to a gen…
  3. Prepare the Crispy Onions: In a medium bowl, soak the onion rings in buttermilk for 10 minutes. In a separate bowl, whisk together the gluten-free flour, panko, paprika, garlic powder, salt, and pepper. Heat about ½ inch of oil in a deep skillet to 350°F. Working in batches, dredge the soaked onions in the flour mixture, shaking off excess, and fry for 2-3 minutes per side, until golden and crispy. Transfer to a paper towel-lined plate. Alternatively, for a lighter version, spread the coated oni…
  4. Assemble the Casserole: Preheat your oven to 375°F. In a large bowl, combine the blanched green beans and the mushroom sauce, stirring gently to coat. Transfer the mixture to your greased casserole dish. Top evenly with the crispy onions.
  5. Bake and Serve: Bake for 20-25 minutes, until the casserole is bubbly around the edges and the onions are deep golden brown. Let it rest for 5 minutes before serving. The sauce will thicken slightly as it cools.

Notes

Don’t skip blanching the green beans to prevent a watery sauce. Whisk constantly when adding gluten-free flour to avoid clumps. For the onions, work in small batches to keep them crispy. Add crispy onions just before baking if making ahead.

Nutrition

Keywords: gluten-free green bean casserole, crispy onions, Thanksgiving side dish, gluten-free casserole, homemade green bean casserole

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