This homemade from scratch gluten free green bean casserole takes this Thanksgiving side to a gourmet level! With a homemade dairy free cream of mushroom base, and homemade crispy onions…this dish will be the start of the table!
Green bean casserole was one my very favorites growing up.
Awe would purchase Campbell’s Cream of Mushroom, and the canned fired onion topping. Of course now I can only imagine what sorts of processing those ingredients go through to be shelf stable for so long….no thanks!
When our focus on eating turned allergy friendly and real food based…I knew this was a casserole I had to reinvent for our holiday celebrations, kind of like my gluten free stuffing.
I was shocked at how much better the from scratch method tasted (exactly like my homemade sunflower seed butter and homemade mayo)!! WOW! Infinitely tastier…and full of real, pronounceable ingredients!
So while this recipe might take longer than your typical attempts, the end results are special and gourmet! Additionally, I have some make ahead tips below!
Make ahead gluten free green bean casserole:
- This casserole is easily made in advance by a couple of days and the reheated in the oven. Just assemble the whole casserole, cover and leave in the refrigerator until you are ready to bake!
- Additionally, you could make the blanched green beans and homemade cream of mushroom sauce days in advance to break the recipe up too!
Is green bean casserole healthy?
While the versions and interpretations will vary widely……in my world, using healthy fats and real ingredients is a must!
By making your own UNPROCESSED cream of mushroom soup and crispy onion topping…you avoid all those UNHEALTHY ingredients!
As an added bonus, you can used dairy free ingredients to create an equally delicious and wholesome dairy free green bean casserole! And cassava flour keeps this Thanksgiving tradition paleo AND gluten free too!
Additional healthy Thanksgiving recipes:
- My paleo pumpkin pie is holiday classic with no dairy, no grains, and no refined sugars.
- Dairy free keto pumpkin cheesecake is SO delicious, one will ever guess it’s good for you!
- Quick and easy turkey soup is great way to use up turkey carcass leftovers.
- If you love sweet potato casserole as much as me, try this savory version, or this healthier traditionally sweet version!
Gluten Free Green Bean Casserole Recipe:
Just once, give this homemade version a shot…and let your taste buds thank you! But, be warned, you will want to gobble all the crispy onions up….so try and save some for the casserole!
If you try this recipe, be sure to come back and leave a comment below!
Paleo Green Bean Casserole
- 1.5 pounds fresh green beans trimmed, cut into apx 2" lengths
Homemade Dairy Free Cream of Mushroom Sauce
- 3 tablespoons avocado oil or butter, or ghee if tolerated
- 8 ounces mushrooms or more, any variety or mix, chopped finely
- 1/2 cup onion chopped small
- 2 cloves garlic minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon thyme
- 2 1/2 tablespoons cassava flour or rice flour
- 1 cup broth
- 1/2 cup full fat coconut milk or unsweetened almond milk, or half and half/cream if tolerated
- 1/4 cup wine white or red, adds depth of flavor. May replace with additional broth.
- 1 tablespoon lemon juice OR 3T allowed sour cream, optional
Homemade Crispy Onions
- 1 medium sweet onion or yellow onion. Quartered, thinly sliced. I use my food processor.
- 1/2 cup cassava flour or rice flour
- 1 teaspoon paprika
- 1/2 teaspoon sea salt to taste
- 1/2 teaspoon garlic powder
- 2-4 tablespoons almond milk just enough to create a batter
- 4 tablespoons avocado oil or lard, or refined coconut oil. More if needed.
Blanch Fresh Green Beans
Bring larger pot of salted water to boil.
Add green beans, and boil until bright green and about fork tender, about 3 minutes. (remember the beans will continue to cook in oven.
Drain, and cool immediately with cold water to stop cooking process. Set Aside.
Make Homemade Dairy Free Cream of Mushroom Sauce
In a large skillet, melt the ghee over medium heat and add the mushrooms and onions. Saute until the onions are soft and the mushrooms are wilted, 5-7 minutes.
Stir in the garlic, thyme, and salt and sauté for about a minute.
Stir in the flour, dispersing evenly. Stir in chicken broth, milk, and white wine, whisking into the vegetables.
Bring the mixture to a gentle boil to thicken, and turn off the heat. I like to add a touch of lemon or allowed sour cream for a little tang. Taste and decide for yourself.
Stir in the blanched beans and pour into a pan of your choosing. Size is not overly important as you are just heating the mixture through. 13 X 9 is what I usually use.
Place the pan to the side, covered to keep warm while you make the topping.
Make Crispy Onions
Heat a large skillet over medium heat and add your fat for frying.
Place the sliced onions and all the dry ingredients into a bowl and stir.
Add the milk, a little at a time just until there is no dry flour left, like a batter.
When your oil is hot (test a onion and see if it immediately sizzles), add the onions in batches to the skillet. Do not crowd the onions, a single layer important. Flip when golden. Brown up the other side and remove to a paper towel lined plate while you continue with the rest onf the onions. Continue to add oil if the pan becomes dry.
Top the green beans and bake for 30-45 minutes. Casserole should be hot and bubbly.
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