Not yo’ grandma’s green bean casserole… Gluten Free!



Let’s dive right in and delight the taste buds. Green bean casserole; Gluten-free, easy to make and delicious. May seem like a random vintage recipe, but the tastes were oh so 2013!

I have mentioned in previous posts I am a Food Network junkie. Either on a television or Hulu, the plethora of food shows are my constant white noise of education. One in particular, The Next Food Network Star, showcased green bean casserole this past week. I believe the chef who made the dish, Damaris, dubbed this “So good you’d want to punch someone in the face.” Thankfully, I was cooking alone when I took my first bite. My husband would have been admitted to the ER it was that good. 

All jokes aside, I did my research with this creation. Key to any great casserole is the “mother sauce.” Bechamel and bernaise are two of my favorites. Mushrooms and cream= winning combination. Add in green beans and crunchy baked onions to complete this incredible dish.

While searching for a great casserole recipe, I turned to none other than Alton Brown, my personal Food Genius; no pun intended! His recipe, named fittingly, “Best ever green bean casserole,” seemed easy enough to follow and create an IWTFD gluten-free twist.

Mr. Brown was right. Perfectly blanched green beans, crunchy baked onions and the creamiest mushroom cream sauce that’s ever graced my plate.

Now if only I can convince myself that eating four platefuls was a healthy idea…


Ingredients: Adapted from Alton’s recipe from FOOD NETWORK


  • 1 large onion, thinly sliced.
  • 1/4 cup of gluten-free flour. I used Jules Gluten Free all purpose blend.
  • 1 teaspoon of salt.
  • 1/2 teaspoon of garlic powder.
  • Sprinkle of red chili flakes.
  • Olive oil.


  • 1 lb. green beans. I used french beans.
  • 12 button mushrooms, cleaned and sliced into small pieces.
  • 1.5 cups of half-and-half.
  • 3 tablespoons of butter/ Smart Balance spread.
  • 3 tablespoons of flour (used same as blend above).
  • Salt, pepper and garlic powder.
  • Cornflake crumbs.


  • Preheat oven to 450 degrees. Isn’t that what you want to do when it is 97 degrees out? Thought so!
  • Combine onion, flour and spices in a medium size bowl. Drizzle with olive oil, spread evenly on a baking dish lined with foil/ parchment. (Parchment might burn at such a high temp so be aware and careful!)
  • Bake for 20 minutes, toss with tongs and place back into oven for another 10-15 minutes.
  • While the onions are cooking, boil water in a medium pot to cook the green beans.
  • Once water is boiling, add in green beans to quickly cook; 5 minutes max.!
  • Immediately drain the beans and plunge into a bowl with cold ice water. This is called… BLANCHING. This halts the cooking process so the beans will be soft, not mushy once baked in the casserole.

Now onto the mushroom cream sauce.

  • Place the butter into a medium sauce pan, melt over a low flame.
  • Add mushrooms, stir to coat in the butter. (Smell that buttery goodness!)
  • Cook for 5-7 minutes. Add in flour, stir to combine.
  • Add in the half-and-half. Stir, and watch magic happen as the mixture begins to thicken naturally.
  • Salt, pepper and garlic powder now into sauce.
  • Taste, add in more spices if needed.

Check on those onions!

  • Place green beans into 9 x 13 baking dish. Pour mushroom sauce over green beans.
  • Top with the amazing crunchy onions. Taste will be very similar to the French’s fried onions.
  • Smooth casserole out to an even layer, add cornflake crumbs and drizzle with olive oil.
  • Lower the oven temperature to 400 degrees.
  • Bake for 15-20 minutes covered with foil.


Leave a comment below if you think yo’ grandma or relative has an incredible casserole dish 🙂











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4 thoughts on “Not yo’ grandma’s green bean casserole… Gluten Free!

  1. Love this casserole!! I grew up eating tuna casserole so it’s my all-time favorite.

  2. Tova says:

    Sounds delicious. My son is allergic to mushrooms… any suggestions for a substitute? Thank you!

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