The iconic green bean casserole holds a special place on the festive table. For those navigating a gluten-free lifestyle, reimagining this classic dish without sacrificing its comforting essence becomes a culinary adventure. Join us as we share a recipe that brings together crisp green beans, creamy mushroom sauce, and a crunchy topping, proving that a gluten-free Thanksgiving can be just as indulgent and satisfying.


  • 1 ½ lbs green beans washed, ends snipped, and cut into 1 inch pieces

  • 2 tbsp unsalted butter

  • ¼ cup onion minced

  • 12 oz white mushrooms thinly sliced

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 ½ cups whole milk divided

  • 1 tbsp Arrowroot Powder

  • 4 oz. cream cheese, regular

  • cup gluten-free French fried onions



  1. Preheat the oven to 350°F. Butter a 1 1⁄2 quart casserole dish.
  2. Rinse the green beans and snip off the ends. Place them in a steamer basket over simmering water and steam to the desired doneness or boil in water for several minutes and then put into an ice bath to stop them from cooking.
  3. Melt the butter in a skillet over medium heat and add the onions and mushrooms. Season with salt and pepper. Saute until the onions are translucent and the mushrooms are browned and tender.
  4. Add 1 cup milk and cream cheese to the skillet and stir until smooth and heat until bubbling. Whisk in the arrowroot powder into the remaining 1⁄2 cup milk and stir into the creamy mushroom mixture. Bring to a boil and simmer for about 5 minutes until thickened.
  5. Add the green beans to the pan and stir to coat thoroughly.
  6. Transfer the green bean mixture to the prepared casserole dish and bake at 350°F for 10-15 minutes until hot and bubbly. Sprinkle the onions on top and bake for another 3-5 minutes until golden brown.
Waldo Amadeo

Waldo Amadeo

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