DinnerRecipes

Green Bean & Mushroom Casserole

Welcome to Thanksgiving season! Let’s continue our series with one of the most popular side dishes, Green Bean & Mushroom Casserole. This gluten-free delight is a classic staple on your Thanksgiving table!

Crispy Onion Topping

Does anyone else practice your Thanksgiving dishes well in advance? Each year, we make these family dishes in November. Once 12 months have passed, you feel like you need to polish your skills before serving to friends and family.

When imagining your perfect table of Thanksgiving sides, green bean casserole is always in the mix. It is made of a creamy, luxurious sauce that coats crisp green beans, sauteed mushrooms, caramelized onions, which is then topped with (gluten-free) crispy fried onion strings!

Your local health food supermarket will likely have the gluten-free ingredients needed for this recipe. If not, please check out the links below to have them delivered right to your home before the big day.

Is Green Bean and Mushroom Casserole Always Gluten-Free?

In any traditional green bean casserole, there is likely to be gluten present in the sauce or the onion strings. Oftentimes, folks will make this casserole with standard cream of mushroom soup from a can, which does contain gluten.

I order gluten-free varieties of these same ingredients, which makes this recipe perfect for those with sensitivities. The Thanksgiving table is often loaded with bread stuffings and fried items. Allow us to show you how to make delicious recipes this Thanksgiving without the gluten!

Ingredients in Green Bean and Mushroom Casserole

1 ½ tbsp butter

1 ½ tbsp olive oil

1 12-oz. package button mushrooms, sliced

½ onion, diced

2 garlic cloves, minced

¼ cup turkey broth

16-oz. fresh green beans, blanched

1 14-oz. can gluten-free cream of mushroom soup

¾ cup milk

1 cup shredded mozzarella cheese

½ can gluten-free french fried onion strings, divided

How to Make Green Bean and Mushroom Casserole

Preheat the oven to 350 degrees F.

To a large skillet, add the butter and oil over medium heat. Add the mushrooms and onion to the pan and cook 8-10 minutes until browned and soft. 

Saute mushrooms and onions

Add the garlic in the last minute of cooking and then deglaze the pan with the turkey stock. Allow the liquid to reduce for a few minutes before killing the heat.

Meanwhile, trim and wash the green beans. Bring a pot of salted water to a boil and add the green beans, cooking for 1-2 minutes. Drain and set aside.

Blanching the Green Beans

In a bowl, whisk the cream of mushroom soup and milk until homogenous. Add the sauteed mushrooms and onions, the blanched green beans, the cheese, and half of the onion strings. Mix one last time and place it into a buttered dutch oven or 9×9 baking dish. 

Unbaked Casserole

Top with the rest of the gluten-free onion strings. If the casserole is close to overflowing, place the baking sheet on top of a cookie sheet. Place into a preheated oven uncovered for 20-30 minutes until bubbly and browned on top. 

Allow the casserole to cool for 5-10 minutes before serving.

Casserole on plate
Green Bean and Mushroom Casserole

Green Bean and Mushroom Casserole

Tracy Nawara
Classic green bean casserole gets a gluten-free makeover with this luxurious casserole. Layers of creamy sauce, and veggies, and tossed and baked until golden perfection, perfect for Thanksgiving!
Prep Time 10 mins
Cook Time 45 mins
Course Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 1/2 tbsp butter
  • 1 1/2 tbsp olive oil
  • 1 12-oz. package button mushrooms, sliced
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 cup turkey or chicken broth
  • 16 oz. fresh green beans, cleaned and trimmed
  • 3/4 cup heavy cream
  • 1 cup shredded mozzerella cheese

Instructions
 

  • Preheat the oven to 350 degrees F.
  • To a large skillet, add the butter and oil over medium heat. Add the mushrooms and onion to the pan and cook 8-10 minutes until browned and soft.
  • Add the garlic in the last minute of cooking and then deglaze the pan with the turkey or chicken stock. Allow the liquid to reduce for a few minutes before killing the heat.
  • Meanwhile, trim and wash the green beans. Bring a pot of salted water to a boil and add the green beans, cooking for 1-2 minutes. Drain and set aside.
  • In a bowl, whisk the stock and heavy cream until homogenous. Add the sauteed mushrooms and onions, the blanched green beans and the cheese. Mix one last time and place it into a buttered dutch oven or 9×9 baking dish.
  • If the casserole is close to overflowing, place the baking sheet on top of a cookie sheet. Place into a preheated oven uncovered for 20-30 minutes until bubbly and browned on top.
  • Allow the casserole to cool for 5-10 minutes before serving.

Notes

These Pyrex dishes are our go to for these recipes.
Keyword Green Bean and Mushroom Casserole, Thanksgiving
Tried this recipe?Let us know how it was!

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