clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Dairy Free Green Bean Casserole in a purple dish on a pink towel.

Green Bean Casserole ~ Gluten & Dairy Free

  • Author: A Twisted Plate
  • Prep Time: 15-20 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 65-80 minutes
  • Yield: 8-10 servings 1x
  • Diet: Gluten Free


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



Mushroom Sauce

  • 2 1/2 cups slices/chopped Portebella 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 tablespoon 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 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. In a separate bowl add the remaining half of Chicken Stock and Arrowroot making a slurry
  7. Add the slurry with the remaining ingredients and stir until everything is mixed together
  8. Add mushroom sauce to large mixing bowl of par cooked Green Beans
  9. Stir until mixed together, add to a casserole dish and place in the oven for 30 minutes

For the Crispy Onions

  1. Heat Coconut Oil in large sauté pan over medium/medium-low heat
  2. Add Shallots, Almond Flour, Sea Salt, Black Pepper, Paprika, Onion Powder, Garlic Powder, 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 make sure they don't burn
  5. Once done spread onto a paper towel to cool

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

  • Category: Side Dish
  • Method: baking
  • Cuisine: American

Keywords: Green Bean Casserole, dairy free green bean casserole, gluten free green bean casserole, whole30, paleo, keto, healthy green bean casserole, Portabella mushrooms