Holiday & Seasonal
Gluten-Free Green Bean Casserole
Tender green beans in a from-scratch mushroom cream sauce, topped with crispy homemade onions.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 hr 5 min
- Makes
- 8 servings
Times are estimates.
Let’s Get Cooking
Ingredients
For 8 servings
You’ll Need
- Large pot and colander
- Large skillet
- Second skillet for the onions
- 2-quart baking dish (11x7-inch)
- Whisk
- Paper towels
Method
Heat the Oven and Blanch the Beans
Heat the oven to 350°F (175°C). Bring a large pot of water to a boil and add the 1 tbsp salt. Add the green beans and cook for 4 to 5 minutes, until bright green and just tender. Drain, rinse under cold water to stop the cooking, and let them drain well.
Cook the Mushrooms
Melt the butter in a large skillet over medium heat. Add the mushrooms and cook, stirring now and then, for 6 to 8 minutes, until they release their liquid and most of it cooks off. Stir in the garlic and cook for 30 seconds.
Make the Cream Sauce
In a bowl, whisk the 3 tbsp cornstarch into the cold milk until no lumps remain, then whisk in the broth. Pour it into the skillet and bring to a simmer, stirring constantly, until the sauce is thick and glossy, about 2 to 3 minutes. Season with the 1/2 tsp salt and the pepper.
Assemble and Bake
Stir the green beans into the sauce and spread everything in a 2-quart baking dish (an 11×7-inch dish works). Bake for 20 minutes, until bubbling at the edges.
Crisp the Onions
While the casserole bakes, toss the onion slices with the 1/2 cup cornstarch and 1/2 tsp salt, shaking off the excess. Heat the oil in a clean skillet over medium-high heat until it shimmers. Fry the onions in two or three batches, turning them, for 3 to 4 minutes per batch until golden, then drain on paper towels. Hot oil can spatter, so keep children back from the stove.
Top and Finish
Scatter the crispy onions over the casserole and bake for 5 minutes more. Serve hot.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
The classic version is built on canned cream of mushroom soup and canned fried onions, and both are usually made with wheat flour. Here the mushroom sauce is thickened with cornstarch and the onions are crisped in a cornstarch coating, so the whole dish skips flour entirely.
To get ahead for a holiday meal, blanch the beans and make the sauce up to a day early and refrigerate them separately. Combine them in the dish on the day, bake until hot in the center, and fry the onions while it bakes.
Choosing Gluten-Free Ingredients
Check the labels on the broth and cornstarch. If you would rather buy fried onions than make them, choose a product labeled gluten-free, because the familiar canned kind is made with wheat flour. Fry the onions in fresh oil in a clean pan, not in oil that has cooked breaded foods. See the FDA guide to gluten-free labels.
More Holiday Recipes
Rounding out the table? Try our gluten-free gravy, pumpkin pie and pumpkin bread.
Food Handling and Leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.
Browse the gluten-free recipe collection.
Storage and Leftovers
Refrigerate leftovers in a covered container within 2 hours and use within 3 to 4 days. Reheat until hot (165°F). The onion topping softens in the fridge, so keep any extra onions separately and add them after reheating.
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