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French fried onions on top of fresh green beans in a casserole dish.

Green Bean Casserole Recipe | Gluten-Free, Vegan

This easy Green Bean Casserole recipe is made from scratch with fresh green beans, homemade crispy onions, and a gluten-free and vegan cream of mushroom soup. 

Course Dinner, Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 149 kcal
Author London

Ingredients

  • 24 oz. green beans fresh, ends trimmed

French Fried Onions:

Cream of Mushroom Soup:

  • 2 Tbsp. olive oil divided
  • ½ cup sweet onion finely diced
  • 4 oz. mushrooms
  • 3 cloves garlic crushed
  • 3 Tbsp. tapioca starch
  • ½ cup vegetable broth or chicken broth, warm
  • 1 - 1 ½ cups almond milk or cashew milk
  • 1 tsp. salt
  • ½ tsp. pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Bring a large pot of water to a boil. Add green beans, reduce to medium, and boil for 6-7 minutes. Remove beans from water and place in a 13 x 9 inch* or 3 quart baking dish that has been coated with non-stick cooking spray.

French Fried Onions:

  1. In a medium bowl, toss thinly sliced sweet onion in 1 tablespoon olive oil. In a small bowl whisk together the almond meal, 2 tablespoons starch, ½ teaspoon salt and ¼ teaspoon pepper. Sprinkle coating mixture onto onions and toss to combine.
  2. Place onion slices on a baking sheet lined with parchment paper.
  3. Bake onions in preheated oven for 20-25 minutes, flipping halfway through.

Cream of Mushroom Soup:

  1. While onions are baking, add 2 tablespoons olive oil, mushrooms, and ½ cup diced onion into a medium skillet over medium heat. Saute for 2-3 minutes.

  2. Add crushed garlic cloves and continue sautéing for 1 minute. Reduce heat to low.
  3. In a small bowl whisk together warm broth* and 3 tablespoons starch until smooth. Slowly add starch slurry to the skillet, stirring well after each addition.

  4. Have the milk ready to go and slowly add milk to the skillet, stirring well after each addition. Whisk for 3-4 minutes, or until thickened. Add 1 teaspoon salt and ½ teaspoon pepper. Stir until well combined.
  5. Pour mushroom soup over green beans and toss to combine. Sprinkle onion slices on top of the green beans.
  6. Reduce oven temperature to 350 degrees and bake uncovered for 25-30 minutes, or until green beans are cooked through and onions are crispy.
  7. Let sit for 10 minutes before serving. Sprinkle with parsley and enjoy!

Recipe Notes

  1. Heating the broth is very important!  This step ensures there are no large clumps of starch in your cream of mushroom soup.
  2. A 9 x 13 inch baking dish will give you crispier onions.
  3. The best way to reheat already cooked green bean casserole is to return it to a 350 degree oven for 15-20 minutes, or until it is heated through.
Nutrition Facts
Green Bean Casserole Recipe | Gluten-Free, Vegan
Amount Per Serving
Calories 149 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Sodium 424mg 18%
Potassium 263mg 8%
Total Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 4g
Protein 3g 6%
Vitamin A 12.4%
Vitamin C 15.5%
Calcium 5.2%
Iron 6.9%
* Percent Daily Values are based on a 2000 calorie diet.