Our Favorite Gluten-Free, Dairy-Free Green Bean Casserole

(With Homemade Mushroom Soup & Crispy Fried Onions)

There’s something deeply comforting about knowing that every member of your family can enjoy a meal together — not just the ones without food allergies.

This homemade, allergen-friendly green bean casserole was a hit with everyone at the table, and it’s been requested on repeat ever since our first allergen-free Thanksgiving. It has all the cozy, familiar flavors of the classic dish, but in a way that feels gentler and more inclusive to all.

Everyone continues to gobble this plate up!

Creating food like this has become one small way I try to bring a little more peace and joy to our family’s table — and I hope it does the same for yours.

Why I Make It This Way

Many traditional green bean casseroles rely on canned soup and packaged toppings. Families managing food allergies or sensitivities need a homemade rendition that is kind to everyone in the family…yet still delicous for all! This recipe includes two simple components from scratch — a creamy dairy-free mushroom soup and crispy gluten-free fried onions — and combines them into one easy, tasty casserole.

It still tastes like the delicious classic.
It just feels like a warm welcome for everyone at the table.

Gather your materials and get ready to create an amazing meal everyone can enjoy!

Materials: 2 large bowls, 1 small bowl, 1 large saucepan, an 8 x 11.5 baking dish, foil, a strainer, a set of tongs, a whisk, and a stirring spoon.

Delicious Gluten-Free, Dairy-Free Green Bean Casserole

Ingredients

For the Gluten-Free French Fried Onions

2 large yellow onions, thinly sliced

3/4 cup brown rice flour

3/4 cup tapioca starch/flour

2 ½ teaspoons salt

2 teaspoons granulated sugar

1/4 teaspoon pepper

1 teaspoon paprika

4 cups water

3 tablespoons fresh lemon juice (or lemon juice from concentrate)

light olive oil (for frying)

For the Dairy-Free, Gluten-Free Mushroom Soup

1 tablespoon olive oil

1/2 small yellow onion, finely diced (about 1/4 cup)

8 oz mushrooms, chopped or diced

2 tablespoons arrowroot flour

1 clove minced garlic

1/2 cup lite coconut milk (or unsweetened oat milk or rice milk for Top 8 Free)

3/4 cup vegetable broth (in parts for slurry)

1 tsp salt

1/2 tsp black pepper

Salt pinches, to taste

For the Casserole

2 cans green beans, drained well

All of the prepared mushroom soup

Prepared gluten-free fried onions (for topping)

Salt & pepper, to taste

How to Make the Gluten-Free, Dairy-Free French Fried Onions

Step 1: Pour 4 cups of water and 3 tablespoons of lemon juice into a large bowl.

Step 2: Peel the 2 large yellow onions. Carefully slice them thinly into rings or semi-circles to your preference (generally 1 to 2 inches long.)

Step 3: Soak the cut onions in the lemon water bowl for 15-25 minutes to mellow and soften the flavor.

Step 4: Heat olive oil in a frying pan at a depth of about 2 inches.

Step 5: In a separate, large bowl, combine the dry ingredients (3/4 c brown rice flour, 3/4 c tapioca flour, 2 1/2 tsp salt, 2 tsp sugar, 1/4 tsp pepper, and 1 tsp paprika-for color).

Step 6: Drain the sliced onions from the lemon water bowl and toss the onion slices in the gluten-free flour mixture in batches until evenly coated.

Step 7: Shake extra gluten-free flour off of the onions and use tongs to fry onions in small batches until golden and crisp.

Step 8: Remove with a slotted spoon or tongs and drain on paper towels on plates.

How to Make Gluten-Free, Dairy Free Cream of Mushroom Soup

Step 1: Heat 1 tablespoon of olive oil in a large saucepan over medium heat.

Step 2: Add 1/2 yellow diced onion (about 1/4 cup) and a pinch of salt. Saute for 3-5 minutes until soft and translucent.

Step 3: Add 8 oz chopped mushrooms and 1 clove of minced garlic. Cook 5-7 minutes until they release their juices Then, add 1 tsp salt and 1/2 tsp black pepper.

Step 4: In a small bowl, thoroughly whisk 2 tablespoons of arrowroot powder and just 1/2 cup of the vegetable broth.

Step 5: Add another 1/4 cup of the vegetable broth and 1/2 cup lite coconut milk (or oat or rice milk for Top 8 Free) to the liquid mixture. Whisk it until it is a slurry.

Step 6: Stir the slurry into the saucepan with the mushroom mix and continue stirring for 1-2 minutes until the soup has thickened.

Remove from heat. The soup should be thick and creamy, similar to condensed soup.

How to Combine and Make the Gluten-Free, Dairy Free Green Bean Casserole

Step 1: Preheat oven to 350°F.

Step 2: Place 2 cans worth of drained green beans in a large bowl.

Step 3: Add the prepared mushroom soup to the green beans and gently stir to coat. Stir in half of the gluten-free french fried onions for stronger flavor and texture. Season lightly with salt and pepper.

Step 5: Transfer the mixture to a lightly greased casserole dish.

Step 6: Bake covered with foil for 30 minutes.

Step 7: Remove from the oven, remove covering and sprinkle the other half of the gluten-free french fried onions evenly over the top.

Step 8: Return to the oven and bake 5–10 minutes more uncovered, until the gluten-free french fried onions on top are crisp and golden.

I hope this recipe brings as much warmth, joy, and excitement to your family as it has brough to mine!

Created with joy,

Stephanie Joy