Dairy-, Nut-, and Gluten-Free Green Bean Casserole

I struggled to find a gluten-, nut- and dairy-free recipe for a semi-traditional green bean casserole so this is what I came up with. It tastes a bit different, but it was a hit at Thanksgiving this year!

Prep Time:
20 mins
Cook Time:
57 mins
Total Time:
1 hrs 17 mins
1 9x13-inch casserole


  • 2 tablespoons olive oil

  • 12 small shallots, thinly sliced, divided

  • 1 (8 ounce) package thinly sliced baby bella mushrooms

  • 6 cloves garlic, minced

  • ¼ cup dried porcini mushrooms, or to taste

  • 1 ½ cups white wine

  • 1 teaspoon salt

  • 2 cups chicken broth

  • 1 (14 ounce) can coconut milk

  • 3 (12 ounce) packages fresh green beans, trimmed

  • 3 tablespoons cold water

  • 3 tablespoons cornstarch

  • salt and ground black pepper to taste

  • 2 tablespoons gluten-free all-purpose flour, or to taste

  • ¼ cup olive oil


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium heat. Add 6 shallots, mushrooms, and garlic. Cook and stir until garlic and shallots are soft, about 5 minutes. Add white wine and salt. Let simmer until flavors start to meld, 2 to 4 minutes. Add chicken broth and coconut milk; stir to combine. Add green beans. Bring to a boil.

  3. Mix water and cornstarch together in a bowl; pour mixture into the saucepan. Cook and stir until thickened, 3 to 5 minutes. Season with salt and pepper. Pour mixture into a 9x13-inch baking dish.

  4. Bake until mostly set, 35 to 40 minutes.

  5. Toss the remaining 6 shallots in a bowl with gluten-free flour to coat.

  6. Heat 1/4 cup olive oil in a skillet over medium heat. Add the coated shallots; cook and stir until golden, 4 to 5 minutes. Drain fried shallots on a paper towel. Sprinkle on top of the casserole.

  7. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Return casserole to the oven; broil until shallots are crispy, 3 to 5 minutes.

Cook's Notes:

Frozen green beans can be substituted for the fresh ones.

This dish can be made vegetarian by substituting vegetable broth for the chicken broth

Nutrition Facts (per serving)

239 Calories
14g Fat
20g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 239
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 41%
Cholesterol 1mg 0%
Sodium 500mg 22%
Total Carbohydrate 20g 7%
Dietary Fiber 5g 18%
Total Sugars 3g
Protein 5g
Vitamin C 20mg 100%
Calcium 62mg 5%
Iron 3mg 19%
Potassium 485mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.