My Healthy Green Bean Casserole is a fresh take on the classic using tender green beans, a creamy homemade mushroom alfredo sauce, and, of course, a crispy onion topping made from scratch! This gluten free green bean casserole is a new family favorite holiday side dish.
Healthy Green Bean Casserole
Every year when I ask on social what holiday recipe you want me to recreate, green bean casserole is always requested.
I’ll admit, I dragged my feet a bit. I tested it a couple of times last year, and then I let it go. The truth? I haven’t really been a big fan of Green Bean Casserole and I tend to skip it to make room for more Sweet Potato Casserole. However, because I love you all, and I am SO thankful for you, I decided to give it another shot this year. After three more rounds of testing, I’m here with a retake on the classic Green Bean Casserole that’s a fresh and healthy alternative and, dare I say, even more delicious.
Why you’ll love this recipe
- No crazy ingredients, or canned soup, only fresh ingredients
- Easy to scale to make more for a crowd
- Tastes even better than traditional green bean casserole but it’s gluten free!
- Perfect for a holiday meal, would look great on your Thanksgiving table, and is easy enough for an everyday weeknight dinner
- Ultimate comfort food
Ingredients for Gluten Free Green Bean Casserole
What exactly makes this green bean casserole healthier? The super fresh ingredients! We are ditching the canned, condensed soups for a creamy, dreamy mushroom Alfredo sauce based off of my popular healthy alfredo recipe.
Also, instead of frozen or canned green beans which tend to get soggy, we are using fresh! And I even have options for a homemade crispy onion topping (or some recommendations for cleaner, GF store bought fried onions!).
Here’s more info on what you will need for the best green bean casserole:
Fresh green beans: You’ll need about 1 1/2 pounds, trimmed and cut into bite-sized pieces.
For the Mushroom Alfredo Sauce:
Not gonna lie, this mushroom alfredo has my heart!
- butter: Feel free to use vegan butter or olive oil instead.
- baby bella mushrooms: It’s super important to get cremini or baby bella mushrooms for this recipe, as white mushrooms won’t give your Alfredo enough flavor. I get them already sliced and then just dice them up a bit more before sautéing.
- garlic: 4-5 nice size cloves, or more if you love it!
- gluten free flour: I use Bob’s Red Mill 1:1 flour. You can definitely swap whole wheat flour if you aren’t gluten free.
- original unsweetened almond milk: You can swap this for the milk of your choice, but I love that almond milk contains less calories than dairy free milk, and is just as creamy.
- sharp white cheddar cheese: I love the extra creaminess and flavor that sharp cheddar adds to alfredo sauce! Be sure to use freshly grated cheese for best results.
- Parmesan Reggiano cheese: Again, freshly grated and packed in tight for optimal cheesiness!
- salt, fresh ground pepper, and a dash of nutmeg: The nutmeg is optional, but I highly recommend it!
For the Homemade Crispy Onions:
- yellow or red onions: Sliced super thin, you want about 1 ½-2 cups of onions
- olive oil cooking spray: Can sub avocado oil spray
- gluten free panko breadcrumbs: You can sub whole wheat panko if not GF.
- garlic powder: For some great flavor.
- salt: Brings everything together.
- Parmesan cheese: Freshly grated is the way to go!
Can’t part with the French Fried Onions Topping? I love Aldi’s Organic Gluten Free Fried Onions! You can sub one cup of the crispy fried onions in this recipe instead of making your own, if you prefer for this tasty gluten-free green bean casserole!
How to make this Perfect Gluten Free Green Bean Casserole
While a little time consuming, this casserole is very easy to put together and is perfect for the holiday season! The full recipe is in the card below, but you are basically going four simple steps:
- Step one: Boil your green beans in a large pot of salted water
- Step two: Make your crispy onion topping
- Step three: Prep your mushroom alfredo
- Step four: Assemble green beans, sauce, and topping in casserole dish and bake
That’s all there is to it! Learn more about making the green bean mixture, prepping your own homemade mushroom sauce, making your own homemade fried onions, and assembling the perfect creamy green bean casserole in the recipe card below.
Prep ahead tips
You can also easily make this healthy green bean casserole ahead to save time during Thanksgiving. Here’s what I recommend:
- Prepare the recipe as directed, and add the crispy onions on top, but do not bake. Wrap with foil and place in fridge up to 2 days ahead.
- Once ready, bake as directed. I like to take it out of the fridge at least 30 minutes prior, so it’s not super cold going into the oven.
- Serve immediately with all your favorite Thanksgiving dishes.
Storage
The best way to store leftover Green Bean Casserole is covered in foil or in an airtight container in the fridge for up to four days. When reheating this classic Thanksgiving dish, simply pop in the microwave covered with plastic wrap or place casserole dish back in the oven on 325 until warmed through.
More Healthy, Gluten Free Thanksgiving Sides
Healthy Sweet Potato Casserole
Crispy Brussels Sprouts with Bacon, Parmesan, and Balsamic
Butternut Squash Mac and Cheese
Healthy Green Bean Casserole
Ingredients
Green Beans
- 1 1/2 pounds fresh green beans trimmed and cut into bite-sized pieces
For the Crispy Onion Topping
- 1 large or 2 small yellow or red onions* sliced super thin – you want about 1 ½-2 cups of onions for this
- Olive oil cooking spray
- 1/2 cup gluten free panko breadcrumbs can sub whole wheat
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- ¼ cup Parmesan cheese
Mushroom Alfredo Sauce
- 4 teaspoons butter, vegan butter, or olive oil divided
- 8 ounces baby bella mushrooms thinly sliced
- 4-5 cloves garlic minced
- 2 tablespoons gluten free or whole wheat flour
- 1 3/4 cup original unsweetened almond or cashew milk
- 1/4 cup freshly shredded sharp white cheddar cheese packed in tight (can sub for parmesan)
- 1/3 cup freshly grated Parmesan Reggiano cheese packed in tight
- Fresh ground pepper
- 1/4 teaspoon salt + more to taste
- Dash of nutmeg
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and spray with olive oil spray. Then grease a 9×13-inch baking dish with olive oil spray. Set both aside.
- Fill a large saucepan with water and bring to a boil over high heat. Add in your green beans and cook for 5 minutes. Drain beans and place in prepared baking dish.
- Meanwhile, while you are waiting for the water to boil and the beans to cook, make your Crispy Onion Topping.
- Place sliced onions in a large bowl and spray liberally with olive oil spray. Add in panko bread crumbs, garlic powder, salt and parmesan cheese. Use your hands to toss to combine, then place onions onto prepared baking sheet. Spray everything with olive oil spray again and bake for 10-15 or until the breadcrumbs are golden and the onions are crispy.
- Next, prepare your mushroom alfredo sauce. Heat a ceramic or stainless steel pan over medium heat. Add in 2 teaspoons of butter, then add the mushrooms and sauté for 5 minutes, stirring occasionally, until lightly browned and soft. Add garlic and the remaining butter, and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Slowly whisk in flour until well combined. Slowly whisk in almond milk. Increase heat to medium high and allow milk and flour to thicken for several minutes. Once your roux is thickened, reduce heat to low and add in all the cheese, stirring well until the sauce is creamy. Remove from heat. Add in ¼ tsp of salt (or to taste), a sprinkle of pepper, and a pinch of nutmeg. Mix in 1/4 cup of the crispy onion topping.
- Pour mushroom alfredo sauce over green beans, then top with the remaining crispy onion topping.
- Bake for 25-30 minutes or until everything is warmed and topping is golden brown. (Keep an eye on it so that it does not burn. If it does start to get too dark, simply lay a piece of aluminum foil on top of the casserole.)
Notes
Prep ahead tips
You can also easily make this healthy green bean casserole ahead to save time during Thanksgiving. Here’s what I recommend:- Prepare the recipe as directed, and add the crispy onions on top, but do not bake. Wrap with foil and place in fridge up to 2 days ahead.
- Once ready, bake as directed. I like to take it out of the fridge at least 30 minutes prior, so it’s not super cold going into the oven.
- Serve immediately with all your favorite Thanksgiving dishes.
Emily says
Absolutely delicious!! And so fresh – cannot believe we’ve ever used canned ingredients before now. The whole family loved it! This recipe is a major game changer for holidays!
Nancylynn says
Doing my happy dance reading this comment! Thank you!
Kyli says
Delicious! A great alternative to the holiday classic. It was packed with flavor and everyone went back for second helpings!
Nancylynn says
OOOH! What a nice compliment, thank you! And thank you for taking the time to rate and review the recipe!