Green Bean Casserole with Crispy Topping

I think gluten-free versions of “cream of anything” soups are like unicorns. Very expensive unicorns. I’ve heard rumors of companies like Progresso making GF cream of mushroom soup, but haven’t found it at my local store. And I use soups like this so infrequently, it doesn’t make sense to order from my usual sources.

Luckily, I stumbled across a great Smitten Kitchen version of a green bean casserole with homemade mushroom sauce that was easily (easily!) converted to gluten-free. Add crispy fried onions, and you’ve got yourself that most traditional of Thanksgiving dishes — one nobody will ever know is GF. Though they will know it’s incredibly delicious!

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Green Bean Casserole

By Kassia Krozser Published: December 1, 2013

  • Yield: 6 - 8 Servings
  • Prep: 15 mins
  • Cook: 60 mins
  • Ready In: 1 hr 15 mins

I think this gluten-free version of the Thanksgiving classic is even better thanks to the homemade mushroom sauce. You can adjust the seasonings to suit your taste!



  1. Boil the beans in a large pot of salted, boiling water for about five minutes. Drain and plunge into an ice bath to stop the cooking process. Drain the beans again and set aside.
  2. Melt the butter over medium-high heat. Add the mushrooms and saute until the mushrooms starts to release their juices, about five minutes. Add the salt, pepper, and garlic, and saute for another minute.
  3. Add the flour and stir thoroughly into the mushroom mix.
  4. Add broth, 1/4 cup of liquid at a time. Mix thoroughly. Add the cream, and continue to simmer until the sauce thickens, about five minutes. Note: rice flour tends to thicken quickly!
  5. Add the cooked green beans and stir to coat. Transfer the mixture to a baking dish, cover with crispy friend onions, slivered almonds, or bread crumbs, and bake at 350 degrees for 20 minutes.

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