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Dairy Free Green Bean Casserole in a purple dish on a pink towel.

Green Bean Casserole ~ Gluten & Dairy Free

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Delicious Green Bean Casserole that is Gluten, Dairy Free, Whole30, Paleo, and delicious!!

  • Total Time: 65-80 minutes
  • Yield: 8-10 servings 1x


Units Scale

Mushroom Sauce

  • 2 1/2 cups slices/chopped Portabella Mushrooms
  • 2 tablespoon Olive Oil
  • 3 cloves minced Garlic
  • 1 cup Nutpods (dairy-free creamer)
  • 1/2 cup Chicken Stock. (total of a cup)
  • 1/2 cup Chicken Stock
  • 2 tablespoon Arrowroot
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Onion Powder
  • 1/8 teaspoon Black Pepper
  • 1/8 teaspoon Paprika

Green Beans

  • 2 pounds Green Beans, trimmed
  • 6 cups Water
  • 1/2 teaspoon Sea Salt

Crispy Shallots

  • 1/4 cup Coconut Oil
  • 1 cup sliced Shallots
  • 6 tablespoons Almond Flour
  • 1/2 teaspoon Sea Salt
  • 1/8 teaspoon Black Pepper
  • 1/8 teaspoon Paprika
  • 1/8 teaspoon Onion Powder
  • 1/8 teaspoon Garlic Powder
  • 1 Egg


    1. Start by heating a sauté pan with 2 tablespoons of Olive oil over medium-low heat; preheat the oven at 350°F
    2. Add the Green Beans to a large pot, filling with water until green beans are covered; add 1/2 teaspoon sea salt, bring to a low boil, and allow to simmer for 10 minutes. Drain and add to a mixing bowl.
    3. Add the Portabella Mushrooms and sauté for 7 minutes.
    4. Add the minced Garlic and continue to sauté for 3 minutes.
    5. Add Nutpods 1/2 cup Chicken Stock, Sea Salt, Onion Powder, and Paprika.
    6. Add the remaining half of the Chicken Stock and Arrowroot in a separate bowl, making a slurry.
    7. Add the slurry with the remaining ingredients and stir until everything is mixed.
    8. Add mushroom sauce to a large mixing bowl of par-cooked Green Beans.
    9. Stir until mixed, add to a casserole dish, and place in the oven for 30 minutes.

For the Crispy Onions

      1. Heat Coconut Oil in a large sauté pan over medium/medium-low heat
      2. Add Shallots, Almond Flour, Sea Salt, Black Pepper, Paprika, Onion Powder, Garlic Powder, and 1 egg to a mixing bowl, stirring until Shallots are evenly coated.
      3. Place coated Shallots into the oil mixture.
      4. Cook for 4 minutes, flip, and cook another 4 minutes; watch to ensure they don't burn!
      5. Once done, spread it onto a paper towel to cool.

Once the Green Bean Casserole is done, top it with the Crispy Shallots and ENJOY!

  • Author: Meghan Whitmore {A Twisted Plate}
  • Prep Time: 15-20 minutes
  • Cook Time: 50-60 minutes
  • Category: Side Dish
  • Method: baking
  • Cuisine: American
  • Diet: Gluten Free