Description
Flavorful and tasty, this gluten-free green bean casserole is a classic American side dish that you must have at your Thanksgiving table! Totally dairy-free and vegan too, but no one would care!
Ingredients
- 2 tablespoons gluten-free all-purpose flour
- 2 tablespoons dairy-free butter
- 1 cup unsweetened almond milk
- 1 tablespoon gluten-free tamari sauce
- 1/3 teaspoon salt
- 1/3 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups green beans, cut into 2-inch pieces
- 1/2 cup gluten-free fried onions
- 1 cup shredded dairy-free cheese
Instructions
- Preheat Oven: Preheat the oven to 370F.
- Cook Butter with Flour: In a medium saucepan, melt the dairy-free butter and cook it with the gluten-free all-purpose flour for 2 minutes, stirring well.
- Add Milk, Salt and Spices: Pour in the almond milk and gluten-free tamari sauce and stir the sauce with a spatula or whisk to break up all the lumps. Add salt, spices and mix. If the sauce is too thick, add more milk and stir.
- Combine Green Beans, Cheese, and Fried Onions: Place green beans, 2/3 cup shredded cheese, and fried onions (reserve 3 tablespoons for later) in a bowl.
- Add Sauce and Stir: Add the sauce and stir with a spatula.
- Transfer to Baking Dish: Transfer to an approximately 12” x 12” square casserole dish (you can also use a rectangular baking dish). Bake for 25 minutes.
- Add Remaining Cheese and Onions: Add the remaining shredded cheese and fried onions on top and bake for another 10 minutes.
- Serve and Enjoy: Serve the gluten-free green bean casserole hot and enjoy!
Notes
Gluten-Free Flour: I recommend using a good-quality gluten-free flour all-purpose flour blend that is made up of light flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend made up of heavier flours (such as garbanzo bean flour).
Butter: I used a dairy-free butter (vegan butter) to keep this recipe vegan. Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.
Milk: I used an unsweetened version of my homemade almond milk, but you can also use another non-dairy-milk instead (such as cashew milk, rice milk, oat milk etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk or heavy cream if you prefer.
Tamari Sauce: I used gluten-free tamari sauce to keep this recipe gluten-free. Alternatively, you may also use coconut aminos. If you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.
Nutmeg: I like adding a pinch of ground nutmeg to add flavor. Feel free to leave it out if you’re not a fan of nutmeg.
Green Beans: I used fresh green beans, but you can also use frozen green beans if that’s what you have. Just make sure to cut the green beans into equally sized pieces (approximately 1.5 to 2-inches long).
Fried Onions: I used my homemade gluten-free fried onions for this green bean casserole, but you can also use storebought fried onions.
Cheddar Cheese: I used dairy-free cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, you can also use regular mozzarella cheese or cheddar cheese instead.
Storing: To store, cover the casserole dish with plastic wrap, or place the green bean casserole in an airtight container and store in the refrigerator for up to 5 days. Reheat in the oven or microwave until warm before serving. To freeze, place the green bean casserole in a freezer-safe container and store in the freezer for up to 2 months. Let the casserole thaw completely overnight in the fridge before reheating in the oven or microwave until warm before serving.
- Prep Time: 5 mins
- Cook Time: 45 mins
- Category: Casserole
- Method: Baking
- Cuisine: American
