Green Bean Casserole

green-bean-cassarole Nooshin, of For the Love of Food, is kind enough to host the November roundup of Naomi’s Go Ahead Honey, It’s Gluten Free! Her theme for November is Food From Your Childhood. With Thanksgiving in November, I didn’t even have have to think. I instantly knew what food from my childhood I wanted to create – gluten-free and casein-free: Green Bean Cassarole.

♥, Kelly


Dairy-Free Green Bean Casserole


16 oz fresh sliced mushrooms
3 large yellow onions, sliced salt and pepper for seasoning
2 tablespoons ghee + more for sautéing
2 tablespoons arrowroot flour
3 cups cashew milk (see my How to Make Cashew Milk video)
½ teaspoon garlic powder
2 teaspoons seasoned salt (I like Herbamare)
½ teaspoon fine sea salt 8 cups green beans
optional: crumbled gluten-free tortilla


  1. Put two 12 inch skillets over about medium heat.
  2. Add a tablespoon of ghee to each skillet. Put the sliced mushrooms in one skillet, and the sliced onions in the other. Season with salt and pepper.
  3. Saute the mushrooms for about 10 minutes until they have reduced and are nicely browned. Saute the onions for about 5 minutes, then reduce the heat and continue cooking, stirring frequently, until the onions are caramelized (about 45 minutes).
  4. In a saucepan make the rue: Melt the ghee over about medium heat, then whisk in the arrowroot flour. Slowly pour in the cashew milk while whisking, allowing it to thicken before adding more. Continue until all of the milk is incorporated.
  5. Remove the sauce from the heat and whisk in the garlic powder, Herbamare, and sea salt. Set aside.
  6. Chop the green beans if desired, then steam them in a steamer pot until just tender.
  7. Pour the water out of the steamer pot and add the strained green beans to the hot empty pot. Also add the sautéed mushrooms, caramelized onions, and sauce. Stir to combine.
  8. Transfer the casserole to a serving dish, top with toasted tortilla crumbs (if using) and serve.


  1. says

    This looks really good. We had green beans and onions with sunflower seeds as one dish for Thanksgiving. I like green beans but they aren’t something I could eat all of the time.

  2. says

    Did you eat the Campbell’s version growing up? I feel like I could eat this all the time because I’ve always loved it, but I also do love green beans :-)

  3. says

    I didn’t actually. My mom started working at a health food store when I was little, and so I really grew up eating healthy. Even though I was eating gluten up until I found out about having celiac disease, I did know about gluten-free products like rice pasta and we ate it too. I really didn’t have a hard transition because I already knew that rice pasta tasted really good, and things like that. The biggest problem was that my multivitamin and other things had hidden gluten and I had to figure that out!

  4. says

    This looks fantastic. I like the combination of green beans and cashew milk – I’ve served green beans with toasted cashews before- maybe they’re natural partners?

    It would have to be a summer dish for me though, or made with frozen green beans. Personally, I could eat them every day – but not if they’re flown in from Kenya!

    Would you like to host Go Ahead Honey one month?

    x x x

  5. Esther says

    interesting. I’ve been pondering how to GF/DF green bean casserole for Thanksgiving too! I take it you don’t fry food much? One of the recipes I’m considering (Elana’s) requires frying the onions in GF flour in lieu of the usual canned French fried onions, but just crumbling up tortillas would be far easier, and not just because I still haven’t quite gotten the hang of deep frying!

    I want to de-mushroomize my version so I’ll actually eat it, (never got past the “ew, shrooms!” mindset!) but not sure if doing so will make it less tasty.

    One small proofreading note: ‘rue’ should be spelt ‘roux’. 😉

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