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Green bean casserole in a baking dish.
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5 from 2 votes

Gluten Free Green Bean Casserole Recipe

Green beans, onions, almonds and garlic saluted together and covered in a creamy sauce. Bake and add crunchy parmesan cheese topping! YUM!
Prep Time15 minutes
Cook Time15 minutes
Bake Time50 minutes
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Keyword: Best Green Bean Casserole, Gluten Free Sides, Healthy Holiday Dinner Side Dish, Healthy Side, Keto Friendly, Thanksgiving Sides
Servings: 10
Calories: 231kcal
Author: Stacey Adams

Equipment

  • 1 9x13 inch baking dish

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 lbs fresh green beans *see note below
  • 1 medium yellow onion *or white onion
  • 1 tablespoon (or 2-3 fresh cloves) minced garlic *see note below
  • ½ cup slivered almonds
  • 1 & ⅓ cups heavy cream
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon marjoram leaves *crushed/dried *or use Oregano
  • 2 teaspoons gluten free flour *see note below
  • 1 cup fresh shredded parmesan cheese *divided *see note below

Recipe notes:

Green beans: sometimes you'll be able to find pre washed/pre chopped green beans in the produce section. This is a great time saver, but typically a little more expensive! 
Minced garlic: I always keep a jar of minced garlic in my refrigerator. It's a huge time saver. I love garlic but I don't always want to mince by hand, this is a great alternative!
Gluten free flour: I use Bob's Red Mill Gluten Free 1-1 Baking Flour. If you don't need this recipe to be gluten free, you can also use regular all-purpose flour.
Parmesan cheese: half of your cheese will get mixed into the casserole. The other half will be fried to make crispy parmesan cheese topping. If you don't want to make your own topping you can substitute store bought parmesan crisps or crumbled sweet potato chips. If you don't need this recipe to be gluten free you can also use traditional fried onion topping.

Instructions

  • Rinse, dry, trim and halve green beans. Dice onion, and chop up garlic cloves (unless you're using a jar of minced garlic *see recipe notes).
  • Whisk heavy cream, salt, pepper, marjoram and gluten free flour together in a small bowl and set aside.
    1 & ⅓ cups heavy cream, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon marjoram leaves, 2 teaspoons gluten free flour
  • Measure olive oil into a large skillet or pot and place on medium-high heat. (I normally use a large stock pot. 2 pounds of green beans is a lot and many skillets are too small).
  • Add green beans, diced onion and slivered almonds to the pot. Sauté 10-15 minutes, until onion softens. Then, stir in minced garlic and sauté 30 seconds longer.
  • Transfer green bean mixture to a 9x13 inch casserole dish and set aside.
  • Preheat oven to 350°F.
  • Place pot (or skillet) back on the stove and reduce heat to low. Add heavy cream mixture and stir constantly until thickened, then remove from heat.
  • Pour sauce over green beans in the casserole dish. Add half of your parmesan cheese and stir everything together. Bake for 45-50 minutes until green beans are nice and tender!
  • While casserole bakes, use remaining cheese to make your topping! Place a non-stick frying pan on the stovetop on medium heat. Once hot, sprinkle parmesan cheese into the pan. *Tip: don't overload the pan, cook cheese in small batches.
  • Once cheese browns, remove pan from heat. After 30-45 seconds, use a spatula to remove fried cheese from the pan and set it aside to cool. Repeat until remaining ½ cup of cheese has been browned.
  • Crumble cooled cheese into small pieces.
  • When your casserole is done baking, sprinkle with crispy parmesan (or whatever crunchy topping you've chosen to use). Enjoy!

Nutrition

Serving: 1/10th of recipe (about 6 ounces) | Sugar: 3g | Fiber: 4.3g | Calories: 231kcal | Fat: 17.8g | Protein: 5.4g | Carbohydrates: 12.4g