Gluten Free Green Bean Casserole (Dairy-Free)

Add this beautiful Gluten Free Green Bean Casserole to your Thanksgiving table this year. Made with fresh green beans and a homemade dairy-free cream of mushroom soup, it’s a true upgrade on the traditional recipe!

*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier!

The Classic Green Bean Casserole made SO MUCH BETTER!

Sorry grandma, but the classic Thanksgiving recipes are being pushed aside.

It’s time for a resurgence of making things from scratch. Skip the canned cream of mushroom soup, and say goodbye to the popping the cans of French fried onions.

This version is SO much better tasting, and also SO much better for you than the traditional green bean casserole.

This starts out with fresh, crisp green beans. I love buying tender French green beans because there isn’t a need to snap the ends.

To keep this gluten-free version full of good stuff, I use this awesome dairy free cream of mushroom soup recipe. Yes, it takes more time, but it’s worth it!

The soup can be made ahead of time or even frozen and thawed for your Thanksgiving side dish.

The best part is the crispy fried shallots on top. Shallots have a sharp flavor that’s a cross between an onion and garlic. Tossed with seasonings and fried until golden brown – they are absolutely addictive!

I highly suggest slicing a few extra shallots because your family will be stealing them as you fry them. They are delicate but have the intense flavor of onion rings.

Everyone at your holiday table can enjoy this casserole. It’s vegan and paleo, gluten free and dairy free, but most importantly, flat out delicious! It’s good for individuals with food allergies or those following restricted diets.

We did a practice Thanksgiving a couple weeks ago (my way of saying I wasn’t waiting another 2 months for turkey and mashed potatoes!), and I am so happy with all the Sharp appliances I had installed in our new house.

While the turkey and stuffing were baking in the oven, I popped this healthy green bean casserole in my Sharp Combi Built-In Steam Oven.

Having the extra oven means everything is put out on the table hot and at the same time. The steam oven has a ton of different settings and cooks with a combination of convection and superheated steam.

Hop on over to Sharp’s Website to see if their state-or-the-art appliances are the right fit for your dream kitchen.

What You’ll Need

• Fresh Green Beans (I prefer to use tender French green beans)
• Butter (or dairy free butter or olive oil)
• Sea Salt and Black Pepper
• Homemade Cream of Mushroom Soup
• Shallots
• Arrowroot Powder
• Avocado Oil for frying

How to Make a Dairy-Free, Gluten-Free Green Bean Casserole

Prior to starting to make a green bean casserole, prepare the homemade, gluten-free Cream of Mushroom Soup.

Step 1: Place green beans in a casserole dish and season with salt and pepper. Add butter to the top of the green beans. Steam the green beans in the Sharp Combi Built-In Steam Oven for 10 minutes. If baking in a regular oven, cover the green beans with foil and bake at 350º F for 10 minutes. This results in crisp-tender green beans that will hold a bit of crunch in the final baked casserole.

Step 2: Thinly slice the shallots. Add the shallots to a bowl and toss them with arrowroot and sea salt to evenly coat.

Step 3: Heat a skillet over medium heat. Add avocado oil and bring up to temperature. The oil is ready when 1 shallot is dropped in and it sizzles. Test a couple shallots before adding a lot in to the hot oil.

Step 4: Add a single layer of shallots into the oil, and fry until golden brown. Flip the shallots over to brown the other side, then remove from the pan, adding to a plate lined with paper towels to drain excess oil. Repeat until all shallots are fried and crispy.

Step 5: Heat cream of mushroom soup until very warm, and then pour over the cooked green beans. Use a fork to disperse the soup throughout the layers of green beans.

Step 6: Top the green bean mixture with crispy shallots. Go crazy here and add a nice thick layer! They truly are the star of the show here.

Step 7: Bake the green bean casserole in a 350º F preheated oven for 15 minutes, being careful not to allow the shallots to over brown or burn.

How to Store Leftover Green Bean Casserole

After the casserole has fully cooled, add the leftovers to an airtight container. Refrigerate the leftovers for up to 5 days. I don’t suggest freezing leftover green bean casserole.

This easy gluten free green bean casserole can also be prepped ahead of time! Complete these steps for easy assembly this holiday season:

• Make the Dairy Free Cream of Mushroom Soup ahead of time. Either refrigerate it 3 days ahead of time, or make it and freeze it to use throughout the holiday season (1 recipe will make 2-3 casseroles!).
• Fry the shallots ahead of time. This can be done 2-3 days ahead of time. Store the fried shallots at room temp for 1 day or refrigerated for up to 3 days. The shallots will get crispy again when the casserole is baked!

Variations

Need a nut-free version? If anyone at your dinner cannot have cashews or tree nuts, use coconut milk in place of the cashew butter in the mushroom soup recipe. 1 cup of full fat coconut milk replaces the cashew butter.

Green Bean Casserole with No Mushroom Soup: If mushrooms aren’t your thing, no worries! This recipe is easily made with the mushrooms omitted. Simply make the soup as written but skip adding the mushrooms. This will give you a creamy sauce to use in your casserole.

Gluten Free and Dairy Free Thanksgiving Side Dishes

All Thanksgiving Recipes on Sunkissed Kitchen are gluten free, and there are many dairy-free options as well!

• Thick and Creamy Cauliflower Mash: This lighter mash uses cauliflower and parsnips (or use potatoes instead of the parsnips!). Instead of using milk or cream, the cauliflower lightens up the potatoes. Use a dairy free butter like Miyokos Creamery Plant Milk Butter.
• Pear and Rocket Salad with Creamy Balsamic Dressing: This beautiful salad has tons of flavors and textures and is stunning on any dinner table.
• Best Ever Sausage Cornbread Stuffing: This recipe uses butter, but is easily made dairy free using Miyokos Creamery Plant Milk Butter or olive oil. The homemade cornbread even uses an almond milk “buttermilk”!
• Sauteed Delicata Squash with Crispy Sage: Just skip the parmesan and add some extra crispy fried sage leaves to keep it dairy free!
• Healthy Sweet Potato Casserole: A creamy sweet potato mash, topped with a crunchy pecan topping. No marshmallows in sight, and easily made dairy free with a plant based butter!

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