This updated version of gluten free green bean casserole is full of mushrooms, caramelized onions, and creamy cheese. Classic flavors reimagined make for a fun new holiday treat.
Is gluten free green bean casserole on your radar this year? I didn’t grow up with the traditional soup based green bean casserole so I was taken by surprise when I married and discovered it was a coveted Thanksgiving side dish! To be frank it is not my thing. I enjoy making it from scratch but it is not something I long for.
Last winter a friend mentioned that she had a recipe for a modern version of the dish that sounded like fun so I asked her for the recipe. I played around a bit and fond that I enjoy this simple version and as a bonus it is naturally gluten free. These days a Thanksgiving gathering is more than likely to come with somebody who needs a GF option and I love having some items they can enjoy without worry for their health.
If you love mushrooms and flavorful green beans this one is for you! It also looks quite pretty in the assembly stage – so pretty in fact I could not resist a quick snap.
Have a great week. Thanks for stopping by to cook with me!
Tools In This Post: I own two casserole pans that are a bit more decorative for nice dinners and holiday time. I used to own quite a few more but I’ve scaled back to one white, and one cream. This is a lovely simple one I think is perfect for casual and elegant meals.
Need more sure fire holiday recipes? These classic Deviled Eggs are beloved for almost every holiday!
Gluten Free Grown Up Green Bean Casserole
- 2 pounds frozen whole green beans thawed
- 1 tsp. salt
- 16 oz cremini or baby Portobello mushrooms
- ¼ cup olive oil
- 1 Tbsp. soy sauce
- 2 tsp. balsamic vinegar optional see note
- 3/4 tsp. coarsely ground black pepper
- 1 large sweet onion sliced
- 3 Tbsp. salted butter
- ½ tsp. salt
- 8 oz cream cheese
- ½ cup parmesan cheese grated
- 3 Tbsp. milk
- Preheat oven to 400 F.
- Cut the mushrooms into halves or if they are larger into quarters. Combine with thawed and drained green beans in a 9”x13” casserole dish.
- In a small bowl whisk together olive oil, soy sauce, balsamic (if using) and pepper. Drizzle over the bean mixture.
- Roast beans, uncovered for 30 minutes stirring once half way through.
- While the beans are roasting, prepare the onions.
- Trim the ends of the onion and remove the skin layers. Cut in half and slice each half into thin slices.
- Melt butter in a large skillet and add onions and salt. Cook stirring frequently until the onions start to soften. Turn the heat down to medium-low and put the lid on for about 10 more minutes until the onions are tender. Sprinkle with a bit of extra black pepper if desired and remove from heat.
- Microwave the cream cheese until it is very soft and starting to melt, about 30 seconds. In a medium mixing bowl beat together softened cream cheese, parmesan cheese and milk with a hand mixer on medium speed.
- When the beans have cooked 30 minutes and are tender crisp remove from oven and scatter the onions on top. Spoon mounds of the cheese mixture over the beans and return to the oven for 6-8 minutes until heated through.
Adapted from here.
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