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Last Updated on December 6, 2020
This homemade gluten free green bean casserole is better than any store-bought version. Made entirely from scratch, every part is seasoned to perfection and it makes the perfect Thanksgiving side dish.
Growing up, we did not have green bean casserole during the holidays. I was chomping on eggrolls and pancet during the festivities.
It wasn’t until I left the nest and celebrated Thanksgiving with friends that I realized how monumental this dish is.
I can’t remember who brought it to our Thanksgiving Potluck but they threw down.
They didn’t just buy cans of premade soup and onions, it was from scratch and it made me want to eat the dish every week, nonetheless during the holidays.
Some notes about this Gluten free Green Bean Casserole
Ok, so yes, this gluten-free green bean casserole recipe takes some time since you’re making everything from scratch. I made the soup two days ahead so I wasn’t scrambling like a mad woman on the big day.
By the way, the soup also makes an excellent gravy for those mashed “potatoes.”
I realized how ridiculously easy it is to make fried onions and oh mama, the smell of this dish baking in the oven was heaven. There were no leftovers and we had 9 people over for our holiday celebration.
Ingredients for this homemade gluten free green bean casserole
- onion
- coconut oil
- mushrooms
- dried thyme
- black pepper
- sea salt
- chicken broth
- tapioca flour
- coconut milk
- green beans
- bacon
Gluten-free Green Bean Casserole
Ingredients
Cream of Mushroom Soup
- 1 medium onion, diced
- 2 tbsp coconut oil
- 1/4 lb crimini mushrooms, rough chopped
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 1 1/2 tsp sea salt
- 5 cups chicken broth
- 4 tbsp tapioca flour
- 1/2 cup coconut milk
Fried onions
- 1 larger onion, peeled and sliced into strips
- 2 tbsp tapioca flour
- 1/4 tsp sea salt
- 1 cup coconut oil
Green Beans
- 4 cups water
- 1 1/4 lb green beans, trim and clean
- 4 bacon, cooked until crispy, diced
Instructions
- To make the mushroom soup in a pan over medium heat warm the coconut oil and then add in the diced mushrooms, thyme, salt, black pepper and chicken broth. Cook for 30 minutes and remove from stove.
- Pour the soup in a blender and then add the tapioca flour and coconut milk and blend until smooth. Set aside.
- To make the crispy onions, place the coconut oil in a small pan over medium heat. In a bowl combine the diced onions, salt and tapioca flour and toss until well coated.
- Drop the onions in small batched in the hot oil and book until golden brown, roughly 3 -4 minutes per batch.
- Set the onions on a paper towel to drain.
- For the green beans, place the water in a pan and bring to a boil. Add the green beans and bring to a boil and cook for 10 minutes.
- Drain and add to a casserole dish.
- Add 4 cups of the mushroom soup and the diced bacon and stir until coated.
- Top with the fried onions and set the pan your oven at 350 degrees for 30 minutes.
- Enjoy!
Nutrition Information:
Yield:
10Serving Size:
6 ServingsAmount Per Serving: Calories: 317Total Fat: 29gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 953mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 4g
Kelly!! As usual, this looks absolutely delicious! I can’t wait to try it!
Also– your food photography. Stunning. Teach me your ways… seriously.
Aw, thanks hun 🙂 Seriously, I learned a ton from the book Plate to Pixel. This post shares what I use –> http://agirlworthsaving.net/2013/02/5-favorite-photography-tools.html
If I had the time, i would totally try this. Green Bean Hotdish is one of my favorite holiday foods!
This makes me want to give green bean casserole another chance!
Yum. That casserole looks absolutely delicious.
I’m a sucker for a good green bean casserole! This looks delish!
I love green bean casserole! I’ve never made it completely from scratch, though….it looks absolutely amazing.
Oh, man! I am so going to make this! It’s like three fab recipes in one! I have been pining for cream of mushroom soup; I’d given up hope for fried onions, and this recipe puts it all together! Thanks
I ~LOVE~ Green Bean Casserole.
oh, wow! This looks so much better than the version with the onions in a can. You take the most amazing food photos!
I love green bean casserole. LOVE it! I am the only one who eats it but I make it for every holiday. I never thought to make it from scratch. I am going to try this for New Years.
I have to agree, it does look like the best green bean casserole!
I Love a green bean casserole and these pictures are GORGEOUS! Beautiful photography!
This looks absolutely delicious!
This is one of my favorite seasonal sides! I love the addition of fresh mushrooms!
See, now that is some good looking green bean casserole my husband and mother think it can only be made with canned green beans, canned soup and canned onion strings. Yuck! This though makes me think there is hope.
Your version looks waaaaay better than the traditional.
OMG, this sounds delicious, and so much better than the Campbell’s version!!
So excited I found your blog, I’m in the Portland area as well and my husband and I are Paleo and loving it. He blogs as well, http://grassfedgeek.com, and we are active with the Portland Bloggers group (http://pdxbloggers.com), would be great to meet you sometime! There are quite a few real foodies in the group!
So nice to meet you hun and so cool that you’re following the paleo diet also 🙂 I hope you enjoy the green bean casserole and Happy Holidays!
This was absolutely delicious!! Thank you so much for posting this recipe! The soup tasted awesome, but it turned out to be a very watery consistency… is that how it should have turned out? Is there any way to make it thicker without changing the flavor? Thank again!
I am wondering if it would work to use something other than tapioca flour. Maybe coconut flour or almond flour? And how to thicken the soup but remain gluten free
You need a starch to thicken it hun. I would use Potato Starch or Corn Starch if you don’t want to use tapioca flour.
Can you use almond flour instead of tapioca flour?
No hun. You have to use a starch. You can use cornstarch or potato starch.
I’ve been searching for a healthier version of green bean casserole and this just might be it! Do you think this would work with French green beans (what I have). Also, if I use less broth will that help to get the soup to more of a creamy consistency which is what I’m used to. Thanks for the recipe, Kelly!
I made this dish for thanksgiving today, cheated with canned green beans. Everyone liked it! My sis says she wants to make the onions just to munch on. Thanks!
So happy you enjoyed it hun
Love this healthier spin on the traditional! Homemade fried onions are the best!
I used arrow root starch/ flour and the soup thickened up perfectly. Arrowroot is GF. Do you use it in paleo dishes as well?
Yes, I do use it alot!
This green beans casserole is so tasty! Love that you used crimini mushrooms!
Such an amazing comfort dish for the holidays! Can’t wait to try this.
Plus the bacon! 😉 Those onions look amazing, the whole dish, wow, so yummy, special and tempting!
This delicious casserole will be a winner on the holiday table! So glad to be able to enjoy a gluten free version of this favorite!
I was totally looking for this recipe! I’m especially excited to make the Fench fried onions!
Your homemade version looks great! The canned stuff is just so nasty. I’ve never even tried it! I’ll have to give this a try.
i can’t stop drooling over those homemade fried onions on top — that is NEXT LEVEL!
Yum! I’ve missed green casserole since going gluten-free so I can’t wait to try this!