Gluten free green bean casserole made with homemade cream of mushroom soup, tender green beans, sautéed mushrooms, and crispy fried shallots. This easy green bean casserole is a classic holiday side dish for Thanksgiving or Christmas, made without canned soup and perfect for family dinners, meal prep, or special occasions.
Ingredients
- 1 batch Homemade Cream of Mushroom Soup (gluten free)
- 2 tablespoons butter
- 8 oz mushrooms, thinly sliced
- Homemade seasoned salt and black pepper, to taste
- 3 cloves garlic, minced or pressed
- 2 (15 oz) cans cut green beans, drained
- 1/3 cup extra virgin olive oil
- 1½ cups sliced shallots (about 4 large)
Directions
- Preheat the oven to 350°F (175°C). Spread the prepared cream of mushroom soup evenly in a medium baking dish and set aside. Line a plate with paper towels.
- Sauté the mushrooms: In a large heavy-bottomed skillet, melt the butter over medium-high heat. Add mushrooms and cook until they release their moisture, the liquid evaporates, and mushrooms turn golden, about 5–7 minutes. Season with seasoned salt and pepper. Add garlic and cook 1–2 minutes more, until fragrant.
- Assemble the casserole: Transfer mushrooms to the baking dish with the soup. Add green beans and a pinch more seasoned salt. Stir gently to combine. Bake uncovered for 30 minutes, until hot and bubbly.
- Fry the shallots: Carefully wipe the skillet clean to remove any garlic bits. Add olive oil and heat over medium-high. Fry half of the shallots until golden and crisp, 2–3 minutes, stirring often. Transfer to the paper towel-lined plate and season with salt. Repeat with remaining shallots.
- Finish and serve: Sprinkle the fried shallots over the bubbling casserole and return to the oven for 5 minutes. Let rest for 10 minutes before serving.
Tips
- Drain green beans well to avoid excess liquid.
- Fry shallots in small batches for even browning.
- Lightly season at each step for balanced flavor.
Variations and Substitutions
- Fresh green beans: Use 1½ lbs fresh beans, blanched until just tender.
- Dairy-free: Replace butter with plant-based butter and use dairy-free mushroom soup.
- Extra crunch: Add gluten-free crispy onions along with the shallots.
- Herbs: Stir in fresh thyme or parsley before baking.
FAQs
Can this be made ahead?
Yes. Assemble and bake without the shallots up to one day in advance. Reheat, then top with freshly fried shallots.
How do I store leftovers?
Store covered in the refrigerator for up to 3 days.
Is this recipe fully gluten free?
Yes, as long as the cream of mushroom soup and seasonings are certified gluten free.
Serving Suggestions
- Serve with roast chicken, turkey, or beef dishes.
- Pair with mashed potatoes or rice for a complete meal.
Why You’ll Love This Recipe
- Naturally gluten-free with simple ingredients
- Creamy texture topped with crispy shallots
- Perfect for holidays or everyday dinners
Gluten-Free Green Bean Casserole
8
servings15
minutes40
minutes198
kcalIngredients
1 batch Homemade Cream of Mushroom Soup (gluten free)
2 tablespoons butter
8 oz mushrooms, thinly sliced
Homemade seasoned salt and black pepper, to taste
3 cloves garlic, minced or pressed
2 (15 oz) cans cut green beans, drained
1/3 cup extra virgin olive oil
1½ cups sliced shallots (about 4 large)
Directions
- Preheat the oven to 350°F (175°C). Spread the prepared cream of mushroom soup evenly in a medium baking dish and set aside. Line a plate with paper towels.
- Sauté the mushrooms: In a large heavy-bottomed skillet, melt the butter over medium-high heat. Add mushrooms and cook until they release their moisture, the liquid evaporates, and mushrooms turn golden, about 5–7 minutes. Season with seasoned salt and pepper. Add garlic and cook 1–2 minutes more, until fragrant.
- Assemble the casserole: Transfer mushrooms to the baking dish with the soup. Add green beans and a pinch more seasoned salt. Stir gently to combine. Bake uncovered for 30 minutes, until hot and bubbly.
- Fry the shallots: Carefully wipe the skillet clean to remove any garlic bits. Add olive oil and heat over medium-high. Fry half of the shallots until golden and crisp, 2–3 minutes, stirring often. Transfer to the paper towel-lined plate and season with salt. Repeat with remaining shallots.
- Finish and serve: Sprinkle the fried shallots over the bubbling casserole and return to the oven for 5 minutes. Let rest for 10 minutes before serving.
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