Who doesn't love the all important, savory, American thanksgiving staple- Green Bean Casserole? We love this dish on thanksgiving in our house, but this year we are making this gluten free dairy free green bean casserole. Honestly after taste testing this one and scarfing down the entire finished product throughout one day while photographing it, I have to say this is better than the original. While I love some trash canned soup mixed in with my veggies and baked with fried things on top as much as the next American celebrating thanksgiving, this homemade, "real ingredients" recipe is just so much tastier.
Gluten Free Fried Onions
The best part of this entire dish is definitely not the green beans (although I love green beans), it's those fried french onions that layer the top of the dish. So good! Also not very healthy, and dipped in batter and fried so not gluten free.
In this recipe we bake them to get nice and crispy and make them gluten free. Use rice crumbs ( I found mine at trader joe's), and garlic, seasoned salt, everything but the bagel seasoning (also at trader joe's and amazing on scrambled eggs), and some sage as the coating on your onions. This coating with a little bit of olive oil gets the onions nice and crispy and so full of flavor. Bake them spread out on a baking sheet at 400 for about 15 minutes. While they bake you can make your dairy free cream of mushroom soup.
Dairy Free Cream of Mushroom Soup
Onto the sauce. A traditional green bean casserole needs some cream of mushroom soup which is usually made with cream and most people just get it from a can at the store and dump it in. Gross. This recipe has a homemade, much easier than you think, dairy free version of cream of mushroom soup. This makes the green bean casserole dairy free.
In a skillet or sauce pan, with a little bit of olive oil, saute your diced up mushrooms, diced onion, and minced garlic. Cook this up on medium heat for about 5 minutes or so until the onions are translucent and the mushrooms cooked through. Then add the coconut flour and toss to combine. This will help the cream of mushroom soup to thicken nicely. Heat this mixture up and add in your chicken broth. It will immediately start to thicken up slightly. Stir it to combine well. Finally, add in your can of creamy coconut milk. (We use Thai's Kitchen Coconut Milk.) Let this mixture cook on a low simmer for about 10 minutes and add salt and pepper to taste.
Gluten free Dairy free Green Bean Casserole
Finally it's time to put this all together! In a baking dish or a dutch oven, put your green beans in first then pour your homemade cream of mushroom soup over the top and toss together. Take those amazing crispy baked onions and layer them on the top. An optional, but recommended, topping is some crumbled bacon, because why not!?
Bake this in the oven at 350 for 30 minutes. It should be bubbling and crisp on the top. Let it cool and then dig in and enjoy!
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More Sweet recipes for you to love
- Gluten Free Almond Cookies
- Dairy Free White Chicken Chili
- Dairy Free Butternut Squash Soup
- Gluten Free Sweet Potato Gnocchi
- Onion Topping:
- 1 Yellow Onion
- ⅓ cup Rice Crumbs
- 2 teaspoon Garlic Powder
- 1 teaspoon Seasoned Salt
- 1 teaspoon Everything but the Bagel Seasoning
- 1 teaspoon Ground Sage
- 2 tablespoon Olive Oil
- Cream of Mushroom Soup:
- 2 cups Diced White Mushrooms
- 1 Diced Yellow Onion
- 3 tablespoon Olive Oil
- 3 Minced Garlic Cloves
- 2 tablespoon Coconut Flour
- ½ cup Chicken Broth
- 1 Can Thai Kitchen's Coconut Milk
- Salt + Pepper to taste
- 4 cups Cut Green Beans (fresh or de-thawed if frozen)
- Pre-heat the oven to 400.
- Slice your yellow onion into thin, short slices.
- Combine the rice crumbs and the spices together in a bowl.
- Spread the onions on a baking sheet and drizzle with the olive oil, then spread and gently toss with the spices and rice crumbs until coated thoroughly.
- Bake for 15 minutes and set aside when done.
- While the onions bake, in a skillet or sauce pan, saute the mushrooms, diced onion, and minced garlic cloves with the olive oil. Cook for about 10 minutes on medium heat.
- Once the onions are looking more clear and translucent, add the coconut flour and mix thoroughly.
- Add the chicken broth and stir well. Then add the coconut milk and let it simmer for about 10 minutes while it thickens slightly.
- Add salt and pepper to taste.
- Pre-heat oven to 350.
- In a dutch oven or baking dish, place your green beans first, then pour your cream of mushroom soup over the top and combine. Finally, add the crispy onions over the top and bake for 30 minutes. *optional- add some crumbled bacon on top*
- Let it cool when it's done baking and enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 654mgCarbohydrates: 23gFiber: 5gSugar: 7gProtein: 6g
Nutritional information is not always 100% accurate.