Gluten Free Green Bean Casserole
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!
Servings: 8 servings
Calories: 68kcal
Equipment
- Sharp Combo Microwave Drawer Oven
Ingredients
- 1 pound green beans ends trimmed (or use French green beans)
- 1 tablespoon butter or plant based butter
- sea salt to taste
- black pepper to taste
- 1 1/2 cups dairy free cream of mushroom soup
Crispy Shallots
- 4 shallots peeled and very thinly sliced
- 1/2 cup arrowroot powder
- sea salt to taste
- avocado oil for frying
Instructions
- Prior to starting to make a green bean casserole, prepare the homemade, gluten-free Cream of Mushroom Soup.
- 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.
- Thinly slice the shallots. Add the shallots to a bowl and toss them with arrowroot and sea salt to evenly coat.
- 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.
- 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.
- 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.
- 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.
- 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.
Video
Notes
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.Nutrition
Calories: 68kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 16mg | Potassium: 163mg | Fiber: 2g | Sugar: 3g | Vitamin A: 435IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 1mg