Green bean casserole is a beloved Thanksgiving dish for many people, and now you can enjoy the traditional flavor you love without the allergens. This gluten-free and dairy-free dish comes together in minutes and will be one of the easiest dishes at your holiday table!
The original green bean casserole recipe that’s such a Thanksgiving staple calls for all store-bought, shelf-stable ingredients: cans of green beans, cans of condensed cream of mushroom soup, and a can of breaded crispy onions.
If you need to avoid gluten and/or dairy, that used to mean making a green bean casserole was a lot more labor intensive than that old recipe, involving making homemade dairy-free cream of mushroom soup (really easy, actually) and homemade gluten-free crispy onions (a real pain).
But last year I discovered that both Whole Foods and Sprouts now make organic, gluten-free crispy onions, both with the following ingredients (must be made at the same facility): organic onions, organic expeller pressed palm oil, organic buckwheat flour, salt. And they taste SO GOOD. I may be guilty of eating them like potato chips as a snack, they are so good. (note that they are marked up significantly online; I’d check your local store first!)
Imagine Foods also makes a dairy-free creamy portobello mushroom soup that is widely available at most major grocery retailers. Adding a bit of seasoning to it is all you need to do to be able to use it in your casserole, meaning that making a gluten- and dairy-free green bean casserole is just as easy as the original!
If you can’t find them at the store, or you simply prefer to make your dairy-free and gluten-free cream of mushroom soup and/or crispy onions from scratch, I’ve got you. I’ve published my recipes for both. They were originally published as part of my recipe for AIP green “bean” casserole in The Allergy-Free Holiday Table eBook, a compilation of AIP-friendly versions of holiday treats. If you need more gluten-free, dairy-free, Paleo, & AIP recipes to fill out your spread, grab a copy on sale.
Hope you have a healthy and happy Thanksgiving!
Easiest Gluten- and Dairy-Free Green Bean Casserole
Ingredients
- 2 cans green beans, canned (14.5 oz cans)
- 2 cups dairy-free creamy mushroom soup
- 1 1/2 tsp coconut aminos or gluten-free tamari sauce
- 1 1/3 cups gluten-free crispy onions, divided
Instructions
- Preheat oven to 350F. Combine green beans, mushroom soup, coconut aminos or tamari sauce, and about ⅔ cup of crispy onions in a 1 ½ quart casserole dish. If using Imagine dairy-free creamy portobello soup, add ½ tsp dried thyme and ¼ tsp freshly cracked black pepper for a more authentic flavor.
- Bake uncovered for about 25 to 30 minutes, or until the mixture is bubbling. Stir and top with the remaining ⅔ cup crispy onions and bake for an additional 5 minutes, until onions are golden brown and hot.
Recipe Notes:
I like the Imagine Foods dairy-free creamy portobello mushroom soup, which is widely available at major grocery retailers. Add about ½ tsp dried thyme and ¼ tsp freshly cracked black pepper for most authentic flavor, if desired. If you prefer to make your own homemade cream of mushroom soup, follow my recipe for it HERE.
Both Whole Foods and Sprouts make Organic gluten-free crispy onions with the following ingredients: organic onions, organic expeller pressed palm oil, organic buckwheat flour, salt. If you cannot locate store-bought GF crispy onions, follow my recipe HERE to make your own.
Details
Other Information
Cuisine: Southern
Keywords: thanksgiving, holiday, casserole, side dish
Suitable for: Gluten-Free
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This gluten- and dairy-free green bean casserole is just as quick and easy to make as the original, but without the allergens and additives.