Green Bean Casserole

This is the Thanksgiving green bean casserole recipe I promised!

greenbeancasserole1 Green Bean Casserole


Cream of Mushroom Soup:

olive oil

1 lb. button mushrooms (or any other kind you prefer)

6 Tablespoons butter

2 cups chicken/vegetable broth

2 cups whole milk

6 Tablespoons flour (sweet rice flour preferably, but brown rice flour works ok too)

1 teaspoon Coleman’s dry mustard

less than 1/8 teaspoon cayenne pepper for a little kick (optional)

salt to taste (maybe 1 1/2 teaspoons- I forgot to measure!)


French Fried Onions

1 3/4 – 2lbs fresh Green beans, cleaned and cut into 2 inch pieces

1 Tablespoon Tamari J’s Wheat Free Soy Sauce


To start this recipe, I would prepare the french fried onions. It would be smart to prepare these in advance and store them in an air-tight container, so you are not stuck in the kitchen for longer than you have to be.

First, saute your mushrooms in olive oil and set aside. Next, prepare your cream of mushroom soup. Start by melting your butter in a large saucepan and once the butter starts to bubble, add your flour. Then add your spices- I chose dry mustard, shake of garlic powder, salt, pepper, and the tiniest amount of cayenne pepper. Once the roux has cooked/bubbled for a few minutes, add your milk and chicken/vegetable broth. Whisk until the sauce thickens. Once the sauce has thickened, add back in your mushrooms.

At this point, cook your green beans for 4-5 minutes until bright green. Strain the water from the green beans. Once they are done, put the green beans in a large casserole dish.

Mix in the soup and soy sauce.

Top with the French Fried Onions.

Bake for about 35 minutes on 350 degrees or until bubbly.

This will make a huge casserole!

This is the classic, completely un-gourmet green bean casserole that everyone loves. You can serve this to your Thanksgiving company and no one would know that it is gluten-free.

If you have never made a roux, Mary Frances of Gluten Free Cooking School also has an EXCELLENT tutorial and recipe on how to make cream of mushroom soup.

Never miss a recipe!
Add your email address to receive posts via email:

More Posts Like This:

23 Responses to “Green Bean Casserole”

  1. Natalie, that is the absolutely best looking green bean casserole that I have ever seen. Way to go!

  2. I can’t wait to try it!

  3. That is a beauty of a casserole Nat! My family never ate Green Bean casserole growing up! I never had the stuff until about two years ago! (And now I really like it!) I’m sure the homemade fried onions make it awesome! I’ll have to make this at Christmas! I’m a little scared of frying stuff (the onions) since I seem to be prone to catching myself on fire (I’ve gotten burned by hot flying oil too while I was trying to fry some veggies once)… I may have to see if I can convince MIchael to do that part for me!!

  4. [...] Green Bean Casserole [...]

  5. [...] Miss Natalie – of GF Mommy – made many a friend when she set out to recreate those French Fried Onions people love on their green bean casseroles. [...]

  6. [...] fried chicken, green bean casserole and corn on the cob. Thanks to Gluten Free Mommy with her green bean casserole recipe, which by the way is wonderful, I have been able to recreate that dish with no problem. I [...]

  7. [...] Scaloppini & rice & green bean casserole (which I actually found at GF Mommy via [...]

  8. [...] if you love it and want to make a gluten free version, Natalie ( the Gluten Free Mommy) can help! Her recipe is simply yummy! To save time, I substitute a can of Health Valley organic cream of mushroom soup, instead of the [...]

  9. WOW… I love this site! I am very NEW NEW to all of this!! I have a question tho about the cream of mushroom soup… you use a special one? The reason I ask is that all of my cans of “cream” soup have wheat in them…. is it such a minute amount that it doesn’t matter??? I don’t know how far to take this…. lol

  10. Just fried the onions in the Fry Daddy (small fryolator thing), and made the soup. Both are in danger of being eaten before the casserole is actually made…. so good! Thank you for this recipe. I’ll let you know how it all turns out…. and… if the Dad approves!

  11. Just looking at the picture, I can tell that this Green Bean Casserole is very delicious and nutritious. I’m not so good in cooking but this gluten free recipe is worth the try. Thanks!

  12. I stumbled upon this recipe a few years ago. My brother has a gluten allergy and he really missed the traditional green bean casserole. So, I made this recipe…it has been a family favorite every Thanksgiving since!!
    Thanks for sharing it!

  13. Every year at Thanksgiving, the major responsibility I undertake is that of making the green bean casserole. However, this year is going to be my first time making it gluten-free. But I have a question about the french-fried onions. How long do they keep if you make them in advance, and how should I store them so that they can remain crunchy when I use them? Thank you, and thank you for the great recipe(s)!

  14. I’m so glad this exists! I’m going to post a link to it on my post about gluten-free Thanksgiving, if that’s okay.

  15. [...] if you love it and want to make a gluten free version, Natalie ( the Gluten Free Mommy) can help! Her recipe is simply yummy! To save time, I substitute  Pacific Condensed cream of mushroom soups instead of the soup recipe. [...]

  16. [...] Gluten Free Mommy, who likes her casserole with a kick, & » The Gluten Free Cooking School, who shows us [...]

  17. [...] it and the ever-present guidance of the Internetz.  For example, I’m stoked to try  Gluten-free Mommy‘s recipe for GB Casserole complete with fried onions.  Other ideas I get from friends who [...]

  18. Made the french fried onions this weekend as I am prepping for thanksgiving meal. They are awesome!!! So glad my gluten free family can enjoy green bean casserole again!

  19. I believe the Coleman’s dry mustard is still made with wheat flour. Please double-check the ingredient list before you make this recipe.

  20. this looks awesome, except…we’ve got issues with mushrooms over here. Is there anything else you could suggest to take the place of 1 lb. of mushrooms? I’d appreciate it; I would LOVE to try this (sans mushrooms ;)

  21. [...] Gluten Free Mommy, who likes her casserole with a kick, & » The Gluten Free Cooking School, who shows us [...]

  22. An office Christmas party hit! Not a recipe dreamed up in a culinary institute, but by some creative mother looking at a nearly entry pantry asking, “What can I create for dinner with a can of soup and these little onion thingys in 20 minutes? The gluten-free version is the exact opposite-labor intensive and time consuming. But soooo worth it. Several co-workers commented on the creamy yumness of your recipe. I fried the onions the night before and they were a bit soggy when I assemble the dish for baking. They self-corrected in the oven and created a crispy, somewhat caramelized layer of tasty. Its one thing when I’m making a meal, but its such a special feeling to eat with others on their terms and not feel excluded. Thank you!

  23. This was just phenomenal!
    I don’t like greenbeans, but I ate more than half!
    I made it for thanksgiving and it was a smash hit with everyone. I plan on a redux for Christmas.
    The only thing I changed: I used portabellas, it added a fuller flavor, IMO.
    Thank you!

Leave a Reply

Link to this recipe.

If you would like to link to this post, may I suggest the following code:

You may, of course, use whatever anchor you would like, I love links in whatever form they come!