Easy Green Bean Casserole (Gluten-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic Easy Green Bean Casserole is rich, hearty, and topped with crispy fried onions for the ultimate holiday side dish.

Scale

1 1/2 lb fresh green beans, trimmed

2 cups baby bella mushrooms, sliced

2 tbsp butter

1 can (14.5 oz) cream of mushroom soup, gluten-free

3.5 oz fried onions, gluten-free

1/2 cup grated parmesan cheese

1/2 onion, sliced

3 cloves garlic, minced

Salt and pepper to taste

Fresh thyme

Cook Mode Prevent your screen from going dark

1. Trim and rinse green beans and cook in a steam basket for 8 minutes or until tender. Remove from heat, rinse in cold water, and set aside.

2. Melt butter in a large skillet and sauté mushrooms and onions with fresh thyme for 4–5 minutes until softened.

3. Add garlic, season with salt and pepper, and sauté for 2 more minutes.

4. Stir in cream of mushroom soup and whisk to combine.

5. Add the cooked green beans and parmesan cheese. Season again with salt and pepper. Mix to coat well.

6. Transfer the mixture to a baking dish and sprinkle fresh thyme on top.

7. Top with crispy fried onions.

8. Bake at 350°F for 20 minutes. Serve hot.

For best flavor, use freshly trimmed green beans. Frozen or canned can be substituted—just be sure to drain them well.

To keep this dish gluten-free, choose a certified gluten-free cream of mushroom soup and fried onions.

Try substituting parmesan with gruyere or cheddar for a twist.

Make ahead tip: Steam beans and sauté mushrooms up to 2 days in advance and refrigerate until ready to assemble.

Casserole can be stored in the fridge for up to 4 days or frozen for 3 months (note: texture may change slightly upon reheating).

Find it online: https://paulakitchen.com/easy-green-bean-casserole/