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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.

gluten free green bean casserole in a serving dish with a spoon to the side

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.  

fresh onions, mushrooms, green beans and thyme on a plate to show ingredients for this gluten free green bean casserole

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.

bowl of homemade cream of onion soup with thyme on top for the gluten free green bean casserole

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.”  

homemade fried onions on a plate for topping of your gluten free green bean casserole

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

  • green beans
  • bacon
gluten free green bean casserole in a serving platter with a spoon to the side
green bean casserole
Yield: 6

Gluten-free Green Bean Casserole

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

Ingredients

Cream of Mushroom Soup

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

  1. 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.
  2. Pour the soup in a blender and then add the tapioca flour and coconut milk and blend until smooth. Set aside.
  3. 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.
  4. Drop the onions in small batched in the hot oil and book until golden brown, roughly 3 -4 minutes per batch.
  5. Set the onions on a paper towel to drain.
  6. 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.
  7. Drain and add to a casserole dish.
  8. Add 4 cups of the mushroom soup and the diced bacon and stir until coated.
  9. Top with the fried onions and set the pan your oven at 350 degrees for 30 minutes.
  10. Enjoy!

Nutrition Information:

Yield:

10

Serving Size:

6 Servings

Amount Per Serving: Calories: 317Total Fat: 29gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 953mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Some other Holiday recipes to enjoy:

Keto Deviled Eggs

Gluten Free Stuffing

Keto Thanksgiving Stuffing

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38 Comments

  1. 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

  2. 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.

  3. 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!

  4. 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

  5. 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!

  6. 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!

  7. I used arrow root starch/ flour and the soup thickened up perfectly. Arrowroot is GF. Do you use it in paleo dishes as well?

  8. 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.