This tender green bean casserole is tossed in a thick and creamy homemade mushroom soup and topped with crispy fried onions. It is so flavorful and makes the perfect sides for your upcoming dinner parties or holiday get-togethers.

This easy and healthier green bean casserole tastes just like the classic Thanksgiving casserole you’d find on the dining room table, but better!

And don’t forget to add my easy 3-ingredient healthy cranberry sauce to the side dish menu for an added boost of flavor.

What Makes This Green Bean Casserole Unique?

Traditionally, green bean casserole is made with canned cream of mushroom soup, green beans and some good ol’ crispy fried onions.

Instead of storebought canned cream of mushroom, I made my own version which is fresh, flavorful and contains no preservatives or conventionally heavy dairy products.

I can promise you, it’s still just as delicious as the one mamma used to make!

For this recipe, I used coconut cream instead of heavy cream or butter.

And in order to maintain that thick and creamy texture that cream of mushroom soup has I added a little bit arrowroot flour to thicken the sauce.

What Can I Use Instead of Cream of Mushroom Soup?

Canned mushroom soup is definitely a time saver, but if you’re looking to make a lighter and more fresh dish, you will love this option.

I used a combination of coconut milk and arrowroot flour for the sauce, but you can play around with different dairy-free milks/creams and using gluten-free starches to thicken it some.

Chickpea flour, tapioca flour/starch, potato starch and arrowroot flour are all good gluten-free/grain-free options for thickening your sauce.

How Do You Thicken the “Cream” in Green Bean Casserole?

Arrowroot flour is my secret weapon when it comes to thickening sauces. You can also use corn starch if that is what you have on hand.

It’s used most commonly as a substitute for cornstarch in recipes and is great for thickening all kinds of soups and sauces.

Ingredients For Green Bean Casserole

Just a few simple ingredients are all you need to create this drool-worthy Thanksgiving classic.

For Mushroom Sauce:

  • Cremini mushrooms
  • Chicken stock or broth of your choice
  • Canned Coconut cream
  • Parmesan cheese (optional)
  • Salt & Pepper
  • Small onion
  • Arrowroot flour

Main Casserole Ingredients:

  • Green beans (fresh, frozen or canned)
  • Crispy onions (I used a gluten-free store-bought, you can also make your own!)

How To Make This Green Bean Casserole From Scratch

Don’t be intimidated by seeing “made from scratch”, it’s actually really simple!

First, Bring a pot of water to a boil then add in your green beans.

Allow the green beans to boil for 4 minutes, then immediately drain and put the green beans in ice water to stop the cooking.

Make the cream of mushroom soup:

In a small to medium pot or saucepan, heat 1-2 tablespoons of a neutral oil, then sauté the mushrooms and onions until soft (about 2 – 3 minutes).

Then, add your broth to the pot and bring to a boil.

Add the salt, pepper and coconut cream and immediately turn to simmer. Simmer for about 4 – 5 minutes then add in the arrowroot flour. Whisk well! No clumps allowed!

Next, combine roughly 1/2 cup of crispy onions with green beans and mushroom soup. Stir to thoroughly combine.

Transfer the mixture to a baking dish and top with a generous amount crispy onions.

Bake at 350 F for 20 – 25 minutes and voila! Healthy, creamy, delicious green bean casserole!

Can You Make This Healthy Green Bean Casserole In Advance?

Yes you can! Do yourself a favor and prep this ahead of time so there’s one less dish you have to worry about on the day of.

First, follow the instructions as you normally would.

Then allow casserole to cool COMPLETELY.

Carefully seal dish with plastic wrap or foil and place in the fridge.

Lastly, when you are ready to reheat, pop it in a 375 F oven for about 15 – 20 minutes and your onions will be crispy again!

How to Keep Green Bean Casserole From Getting Soggy

Nobody likes a mushy, soggy green bean.

To keep your green beans in tip-top shape, there are a couple of steps you need to take to prep them for storage.

If you’re storing your fresh green beans in the fridge, you’ll need a paper towel and a plastic bag that can be sealed air tight.

DO NOT wash them. This can lead to mold growth from moisture left on the beans. Simply place the beans in the ziplock bag with a paper towel and keep them in the vegetable crisper for up to a week.

If you are freezing your beans, boil them first then place them into ice water (this is called blanching) and place them in a freezer bag.

Don’t forget to put the date on the bag so you know when you put them in there. They can stay good in the freezer for up to 8 months!

What to Serve With This Easy Green Bean Casserole

I think it goes without saying that this gluten-free green bean casserole goes perfectly with some turkey, stuffing and mashed potatoes!

You could also serve this as a side dish to any meal making it a great way to get your veggies in.

Throw it over some cauliflower mashed sweet potatoes and you’ve got a super filling, nutrient-rich main dish too! If you’re feeling extra, you can also serve this green bean casserole dish alongside my Apple Cider Chicken Skillet!

What’s your favorite way to make green bean casserole? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

A pan of easy and healthy green bean casserole that has gluten free crispy onion on top, and cream mushroom soup with baked green greens.

A pan of easy green bean casserole that has gluten free crispy onion on top, and cream mushroom soup with baked green greens.

Get the recipe:Healthy Green Bean Casserole

Tender green beans tossed with a thick and creamy homemade mushroom soup and topped with crispy fried onions. It is so flavorful and makes the perfect sides for your dinner party!
4.34 stars (6 reviews)

Ingredients

  • 1.5 lb – 2 lb fresh green beans, washed and trimmed
  • Crispy onion, I used gluten-free store-bought. You could also make your own

Mushroom sauce

  • 8 – 10 Cremini mushroom, 1 cup minced, Roughly ½ cup thinly sliced
  • 1/2 cup broth
  • 1 cup coconut cream
  • 1/4 cup parm cheese
  • Salt and pepper to taste
  • 1 small onion sliced
  • 1 tbsp arrowroot flour

Instructions 

  • First, bring a pot of water to a boil then add green beans.
  • Allow green beans to boil for 4 – 5 minutes, then immediately drain and put in ice water to stop cooking. Set aside.
  • In a small to medium pot or saucepan, heat 1-2 Tbsp oil, then sauté minced mushrooms and onions until soft (about 2 – 3 minutes). Add sliced mushroom halfway.
  • Then add bone broth to the pot and bring to a boil.
  • Add salt, pepper, and coconut cream. Then immediately turn to simmer. Simmer for about 4 – 5 minutes then add arrowroot flour. Whisk well.
  • Next, combine blanched green beans, mushroom soup, parmesan cheese (if using any), and roughly 1/2 cup of crispy onions. Stir to thoroughly combine.
  • Transfer the mixture to a baking dish and top with a generous amount of crispy onions.
  • Bake at 350 F for 20 – 25 minutes and voila!
Serving: 1g, Calories: 212kcal, Carbohydrates: 16g, Protein: 7g, Fat: 7g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Cholesterol: 3mg, Sodium: 142mg, Fiber: 4g, Sugar: 9g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.