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Quick Gluten-Free Green Bean Casserole

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A quick and easy gluten-free green bean casserole with a homemade crispy onion topping. Perfect for weeknights, potlucks, and holiday dinners, this comforting side dish comes together in under 30 minutes using simple ingredients.

Ingredients

Scale
  • 1.5 lbs (680g) fresh or frozen green beans, trimmed and cut into 2-inch pieces
  • 1 can (10.5 oz / 298g) gluten-free cream of mushroom soup
  • 1/2 cup (120ml) milk (any kind)
  • 1 tablespoon tamari or gluten-free soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • Salt to taste (about 1/4 teaspoon)
  • 1 large yellow onion, thinly sliced into rings
  • 1/2 cup (60g) almond flour
  • 1/2 cup (60g) gluten-free panko breadcrumbs
  • 2 tablespoons olive oil or avocado oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil. Trim green beans and cut into 2-inch pieces. Slice onion into thin rings.
  2. Blanch green beans in boiling water for 3-4 minutes until bright green and tender-crisp. Drain and immediately run under cold water to stop cooking. Pat dry.
  3. Line a rimmed baking sheet with parchment paper. In a large bowl, combine almond flour, gluten-free panko, 1/2 teaspoon salt, paprika, and 1/4 teaspoon garlic powder. Add sliced onions and olive oil; toss with hands until well coated. Spread in a single layer on prepared baking sheet.
  4. Bake onion topping for 10-12 minutes, stirring halfway, until golden brown and crispy. Watch carefully to prevent burning.
  5. In a large bowl, whisk together cream of mushroom soup, milk, tamari, 1/2 teaspoon garlic powder, and black pepper until smooth. Taste and add salt if needed.
  6. Add blanched green beans to the sauce and gently fold until evenly coated. Pour into a greased 9×13-inch baking dish and spread evenly.
  7. Bake casserole (without topping) for 15 minutes until bubbly and hot. Remove from oven and sprinkle baked onion topping evenly over the top.
  8. Return to oven and bake for another 5-7 minutes until topping is extra crispy and casserole is bubbling around the edges.
  9. Let rest for 5 minutes before serving. The topping stays crispiest when added just before the final bake.

Notes

For best results, don’t skip blanching the beans—it sets the color and texture. Bake the onion topping separately and add only for the last 5 minutes to keep it crispy. If topping browns too quickly, tent loosely with foil. For a dairy-free version, use dairy-free milk and cream of mushroom soup. For a nut-free version, replace almond flour with additional gluten-free panko. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat in the oven at 350°F for 10-15 minutes to revive crispiness.

Nutrition

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Find it online: https://jollyfork.com/quick-gluten-free-green-bean-casserole-the-best-easy-dinner/