This Classic Green Bean Casserole recipe is perfect for family dinners and holiday get-togethers. Plus, it can be made gluten-free making it a great veggie option for those with allergies or dietary restrictions!
The classic casserole is made using a can of cream of mushroom soup. Cream soups are typically made with flour, so I prefer to make my own cream (of chicken) soup following A Pinch of Healthy’s recipe with one simple modification – I use corn starch in place of flour which makes this a gluten-free version of the classic holiday dish.
For this gluten-free Thanksgiving vegetable side dish, you need the following ingredients:
- Condensed cream of chicken soup (homemade or store-bought)
- Gluten-free soy sauce
- 3 cans green beans (regular or French-style green beans)
- Crispy onions
Note: If gluten is not a concern, feel free to use a can of regular cream of chicken soup and regular soy sauce.
To make this green bean recipe, preheat oven to 350° Fahrenheit. Next, make a batch of cream of chicken soup. This should take about 10 minutes. (If you have a can of gluten-free cream of chicken soup or if you are using regular cream of chicken soup, you can skip this step.)
Fortunately, green beans are naturally gluten-free and there are gluten-free French fried onions at the market. Just be sure to read the labels thoroughly.
Combine the soup, milk, soy sauce, green beans, and some French fried onions together.
Before adding green beans to the baking dish, combine the homemade cream of chicken soup, milk, gluten-free soy sauce, and some of the French fried onions together. Doing this before adding the green beans makes it easier to thoroughly mix the creamy base.
Next, drain the green beans and toss them in the soup mixture. Pour the green bean mixture into a 9-by-13-inch casserole dish.
⏲️ Bake Time
Bake for 25 minutes in the preheated oven and then sprinkle the remaining crunchy onions around the top and then bake for an additional 5 minutes.
Hungry for more side dishes? Check out these other delicious side dish recipes on the blog:
- Black-eyed Peas In the Instant Pot – This recipe is a great way to use dried black-eyed peas. There’s no need to presoak the beans.
- Fried Corn with Bacon and Jalapenos – Jazz up your corn side dish with this tasty recipe that includes bacon and jalapenos and a touch of honey.
- Pan-Roasted Brussels Sprouts – If you like bacon and Brussels sprouts, then you’re going to love this recipe that combines the two in one tasty side dish.
Green Bean Casserole Recipe
- 1 batch of Cream of Chicken Soup substituting cornstarch for the flour
- ½ cup milk
- 1 teaspoon gluten-free soy sauce
- 43.5 ounces green beans (3 cans) drained
- 1⅓ cups French fried onions + additional onions for topping
- Preheat oven to 350° Fahrenheit.
- Prepare cream of chicken soup according to directions at A Pinch of Healthy, substituting cornstarch for the flour.
- Combine soup, milk, soy sauce, and ⅔ cup French fried onions in a large casserole dish. Stir in green beans and bake for 25 minutes.
- Sprinkle additional ⅔ cup of French fried onions around the top and bake for 5 minutes or until onions are golden brown.
Thanksgiving will come and go, but this dish will still be good for other holidays, such as Christmas and Easter. It also makes a nice side dish when having guests.
Green Bean Casseroles are a favorite American side dish enjoyed during the holidays. It first graced American tables in the 1950s, thanks to Dorcas Reilly, a home economist who worked in the Campbell’s Soup Company test kitchen.
The original recipe used cream of mushroom soup, frozen green beans, and french fried onions were added for texture and to brighten up the dish. Her original recipe was called Green Bean Bake and the recipe card with the handwritten recipe is in the National Inventor’s Hall of Fame in Akron, Ohio.
It is estimated that 40% of Campbell’s Cream of Mushroom soup is used to make Green Bean Casseroles.
Please come back and tell us how your green bean casserole turned out!
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