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Green Bean Casserole, Gluten & Dairy Free

Gluten and Dairy Free Green Bean Casserole
Author: Tumble into Love


  • cup Extra Virgin Olive Oil  We use a mild flavored EVOO
  • ¼ cup All purpose gluten-free flour
  • cup Chopped onion
  • ½ tsp Salt
  • ¼ tsp Pepper
  • cup Mushroom broth
  • cup Non-flavored, dairy-free milk substitute I use rice milk
  • cups Fresh or canned mushrooms, sliced If preferred, chopped small. If using canned mushrooms, drain first.
  • 3 cans Green beans, drained 14.5 oz cans. Can replace with frozen or fresh, if preferred.
  • 1 cup Fried onions, gluten & dairy free
  • 1 tsp Tamari Gluten free soy sauce


  • Heat oven to 350°F. 
  • In a medium saucepan, heat olive oil over medium heat Remove from heat.
  • Stir in gluten free flour, onion, salt, pepper and soy sauce
  • Cook, stirring constantly, until mixture is bubbly; remove from heat
  • Stir in broth and milk substitute
  • Heat to boiling, stirring constantly. Boil and stir for 1 minute
  • Stir in mushrooms
  • In an un-greased, 1 1/2-quart casserole dish, mix soup and green beans.
  • Bake about 30 minutes or until hot and bubbly. Stir.
  • Sprinkle fried onions over the top of the casserole. Bake about 10 minutes longer or until onions are golden brown.