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homemade gluten-free green bean casserole

Green Bean Casserole

This green bean casserole uses fresh produce, no mushroom soup, and can be made gluten-free.

Course Side Dish
Keyword side dish, Thanksgiving
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 6 people
Author Tonya Staab


  • 1 lb fresh green beans
  • 1 medium yellow onion
  • 8 oz fresh mushrooms
  • 2 cloves garlic
  • 2 tbs butter unsalted
  • 8 oz cream cheese softened
  • 1/2 cup Parmesan cheese shredded
  • 2 tbs sour cream
  • 1/4 cup whole milk + 1/2 cup for onions
  • 2 cups chicken broth
  • 4 cups water
  • 1 large egg
  • 1 cup seasoned flour or gluten-free seasoned flour


  1. Preheat the oven to 350F and preheat the deep fryer too.

  2. Cut the ends of your green beans and then cut your beans in half. Slice the mushrooms and onions, and crush the garlic cloves.

  3. Put your green beans into a pot of water and chicken broth. Bring to the boil and continue boiling for 5 minutes. Drain the beans and put them into cold water until you are ready to use them.

  4. Combine the egg and 1/2 cup of milk in a bowl. Put the seasoned flour in a second bowl. Dip your onion rings into the flour first, then into the egg mixture, and then back into the flour. Place each onto a wax paper lined cookie sheet. Once the deep fryer is heated cook the onion rings for 2-3 minutes. Chop them into smaller pieces for topping the green bean casserole.

  5. In a frying pan melt 2 tablespoons of butter and then add the garlic. Stir fry for a couple of minutes and then add the mushrooms. Continue cooking over medium heat until the mushrooms are softened. Add the cream cheese, sour cream, Parmesan cheese, and milk. Whisk together until everything is melted and creamy.

  6. Drain your green beans and add them to the mushrooms and cream cheese. Stir until combined.

  7. Spray a casserole dish with non-stick cooking spray and then add the casserole mixture. Top with chopped onions and bake in the oven for 20 minutes.