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green bean casserole

Gluten-Free Green Bean Casserole


  • 1 to 1-1/2 lbs green beans, washed, trimmed, and cut into thirds

Onion Topping

  • 1 Tbsp butter/olive oil
  • 2 yellow onions, sliced thin
  • 2 cups pork rinds, crushed
  • 1/4 cup grated parmesan cheese
  • 1/2 tsp salt

Mushroom Sauce

  • 1 Tbsp butter/olive oil
  • 24 oz. mushrooms, sliced
  • 5 cloves garlic, minced
  • 1/4 cup cornstarch
  • 1 cup broth or water
  • 2 cups milk of choice
  • 1/2 cup grated parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Crushed red pepper, optional


  1. Preheat oven to 350°F, grease a large baking dish, set aside

Green beans

  1. Bring a medium pot of water to boil, place green beans in water for 3 minutes (to blanch), remove from heat & drain, add ice & water and allow to cool/stop cooking for 3 minutes. Drain, pat dry, and place in greased baking dish, set aside.

Onion Topping

  1. In a large skillet over medium heat add butter/oil, add onions and saute for 3-5 minutes or until onions start to become translucent. Remove onions from skillet and toss in a bowl with pork rinds, parmesan cheese, & salt, set aside.

Mushroom sauce

  1. Return skillet to heat, add remaining butter/oil, add mushrooms and saute for 3-5 minutes or until mushrooms start to sweat.
  2. Add in garlic and cook for an additional 2 minutes.
  3. Add cornstarch, cook for 2 minutes
  4. Add broth, milk, parmesan cheese, and salt/pepper, stir and allow thicken for 2-3 minutes.
  5. Add mushroom sauce to green beans and toss to evenly distribute.
  6. Top with onion mixture (spread evenly) and bake in oven uncovered for 30 minutes or until heated through.