This Gluten-free Dairy-free Green Bean Casserole is a breeze to prepare, making it an ideal choice for a hassle-free holiday side dish. With simple steps and straightforward cooking techniques, even novice cooks can whip up this dish without breaking a sweat. The entire process takes less than 30 minutes, allowing you to focus on other aspects of your holiday meal without sacrificing a delicious and nutritious side.
This Gluten-free Dairy-free Green Bean Casserole recipe is naturally gluten-free, dairy-free, and vegan, accommodating a wide range of dietary needs and preferences. Whether you’re catering to gluten sensitivities, lactose intolerance, or a plant-based lifestyle, this dish ensures that everyone can enjoy a satisfying and inclusive holiday meal.
why you’ll love this recipe
- All you need are simple, common ingredients like green beans, mushrooms, onions, and a handful of pantry staples.
- Not only is this casserole easy to make and packed with flavor, but it also boasts a healthy dose of greens.
- This Gluten-free Dairy-free Green Bean Casserole is a great way to sneak in some extra veggies for those who might be hesitant to eat their greens.
- This green bean casserole is the perfect addition to your holiday table.
- This Gluten-free Dairy-free Green Bean Casserole doesnt use any canned soups!
- You can make this all year around!
- Its the perfect cozy side dish in the cold weather.
ingredients & substitutions
Green beans, the main ingredient in this Gluten-free Dairy-free Green Bean Casserole, offer a mild, slightly sweet, and vegetal flavor with a hint of earthiness. They are a rich source of vitamins A, C, and K, along with fiber and folic acid. If fresh green beans are unavailable, frozen green beans or canned green beans can be used as a substitute.
Mushrooms bring an earthy flavor to the casserole, complementing the green beans and adding depth to the overall taste. They are packed with antioxidants, B vitamins, and potassium. If mushrooms are not preferred, chopped zucchini or eggplant can be used as a replacement.
Onions add a pungent, slightly sweet, and aromatic flavor to the casserole, balancing the earthiness of the mushrooms and green beans. They are a good source of vitamin C, fiber, and antioxidants. Onions contribute a savory base to the dish and enhance the overall flavor complexity. If onions are not available, shallots or leeks can be used as an alternative in this Gluten-free Dairy-free Green Bean Casserole.
Mushroom broth or stock
If you’re looking for a plant-based alternative to beef broth that doesn’t compromise on flavor, mushroom stock is an excellent choice. The idea here is to replicate beef broth as close as possible so you do not want to use a vegetable broth or a tomato based broth.
Coconut creamer adds a rich, creamy, and slightly sweet flavor to the casserole, creating a luscious sauce that complements the green beans and mushrooms. It is a dairy-free alternative to traditional cream and provides a source of healthy fats. Coconut creamer adds richness and creaminess to the Gluten-free Dairy-free Green Bean Casserole without compromising its dairy-free nature. If coconut creamer is not preferred, unsweetened nut milk or soy milk can be used as a substitute.
Crushed Crackers, Crispy onions or breadcrumbs
Crushed gluten free crackers provide a crispy, crunchy, and slightly salty topping for the casserole, adding textural contrast and a hint of saltiness to balance the creamy sauce. The crackers add a satisfying textural element to the dish. You can use crispy onions too if you can find a gluten free version! Or you can even make crispy onions at home with onions, gluten free flour and oil. If these options are too hard to find you can always use gluten free breadcrumbs on top instead.
taste & texture
This Gluten-free Dairy-free Green Bean Casserole offers a delightful blend of fall flavors, creamy mushroom and crispy onion toppings. The green beans have a slight crunch, while the mushrooms provide a soft, earthy taste. The creamy sauce adds a rich, savory base. The crispy topping adds a satisfying crunch to each bite.
Bring a large pot of salted water to a boil. Add the green beans and blanch for 3 minutes. Drain and set aside.
In a large skillet, add 1 cup of the sliced onions, the mushrooms and the mushroom broth. Sauté for 5 minutes.
Add the coconut creamer, thyme, garlic powder, parsley, salt, and pepper. Simmer for 5 minutes.
Continue to simmer for another 5 minutes until the sauce thickens slightly.
Add green beans in a 9×13-inch baking dish. Pour the mushroom-onion mixture over the green beans. Sprinkle the crushed chips, crispy onions or breadcrumbs evenly over the top. Bake for 15 minutes, or until the casserole is bubbling and the crackers are lightly browned.
While the casserole is baking, heat the olive oil and remaining onions to a small skillet over medium heat. Sauté for 10-12 minutes, stirring occasionally, until the onions are caramelized and crispy.
Remove the casserole from the oven and top with the crispy onions. Serve immediately.
expert tips & tricks
- Use fresh green beans for the best flavor and texture. If fresh green beans are unavailable, frozen green beans can be substituted, but make sure to thaw them completely before using.
- Blanch the green beans briefly to retain their vibrant color and crisp-tender texture. Overcooking the green beans will make them mushy and dull in color.
- Sauté the mushrooms and onions until they are softened and fragrant. This will release their flavors and enhance the overall taste of the casserole.
- Season generously with salt and pepper to bring out the flavors of the ingredients. Taste the sauce as you go and adjust seasonings accordingly.
how to make this lower carb
For a low-carb version of this Gluten-free Dairy-free Green Bean Casserole, replace the coconut creamer with unsweetened almond milk or unsweetened soy milk. These dairy-free alternatives are lower in carbohydrates and will still provide a creamy texture to the sauce.
how to make this low fat or healthier
To make this Gluten-free Dairy-free Green Bean Casserole low-fat using fat-free coconut creamer, simply replace the regular coconut creamer with the same amount of fat-free coconut creamer. Fat-free coconut creamer has a similar consistency to regular coconut creamer but contains significantly less fat, making it an ideal substitute for reducing the overall fat content of the dish.
how to serve, store and prep ahead of time
Serving and Storage:
Serve this Gluten-free Dairy-free Green Bean Casserole warm, straight from the oven, for the best flavor and texture. Pair it with your favorite holiday dishes for a complete and satisfying meal.
To store leftovers in the refrigerator, let the Gluten-free Dairy-free Green Bean Casserole cool completely before transferring it to an airtight container. It can be stored for up to 3-4 days in the refrigerator. Reheat individual portions in the microwave or warm the entire casserole in a preheated oven at 350°F until heated through.
If you want to freeze the Gluten-free Dairy-free Green Bean Casserole, prepare it up to the point of baking. Let it cool completely, then place it in a freezer-safe container. It can be frozen for up to 2-3 months. When ready to serve, thaw the casserole overnight in the refrigerator, then bake as directed in the recipe.
Prepare the Gluten-free Dairy-free Green Bean Casserole up to the point of baking, but do not add the crispy topping. Cover the casserole tightly with plastic wrap and store it in the refrigerator for up to 24 hours. When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for about 30 minutes. This make-ahead method allows you to prepare the casserole ahead of time and enjoy a freshly baked dish when you’re ready to serve.
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Gluten-free Dairy-free Green Bean Casserole
- 1 cup crushed chips crispy onions or gluten free breadcrumbs
- 2 tablespoons olive oil
- 1 pound fresh green beans trimmed
- 2 cups sliced mushrooms
- 1 ½ onions chopped, divided
- 1 cup mushroom broth
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 cups coconut creamer
- Preheat oven to 375°F.
- Bring a large pot of salted water to a boil. Add the green beans and blanch for 3 minutes. Drain and set aside.
- In a large skillet, add 1 cup of the sliced onions, the mushrooms and the mushroom broth. Sauté for 5 minutes.
- Add the coconut creamer, thyme, garlic powder, parsley, salt, and pepper. Simmer for 5 minutes.
- Continue to simmer for another 5 minutes until the sauce thickens slightly.
- Add green beans in a 9×13-inch baking dish.
- Pour the mushroom-onion mixture over the green beans.
- Sprinkle the crushed chips, crispy onions or breadcrumbs evenly over the top.
- Bake for 15 minutes, or until the casserole is bubbling and the crackers are lightly browned.
- While the casserole is baking, heat the olive oil and remaining onions to a small skillet over medium heat. Sauté for 10-12 minutes, stirring occasionally, until the onions are caramelized and crispy.
- Remove the casserole from the oven and top with the crispy onions. Serve immediately.