This green bean casserole is super simple and easy to make with lighter ingredients and vegan options. There's no flour or gluten, and no crazy ingredients so you can have a delicious and healthy green bean casserole with no stress.
Just one week left until thanksgiving!🥳Thanksgiving is without a doubt my favorite holiday...which I guess should be expected from a food blogger😂
I absolutely love green bean casseroles for their creaminess, buttery-ness, and the topping ; ) Fun fact: when I was younger green bean casserole was the ONLY way you could get me to eat green beans😅 They're still not my favorite but at least I eat them more often now😂
For my family, though, green bean casserole wasn't just a once-a-year thing; we actually eat it pretty frequently! Let me know in the comments if you relate, or if you only eat it once a year 🙂
No matter how often you eat it, this recipe is sure to please everyone at thanksgiving dinner. It's definitely my favorite recipe for green bean casserole, and I've made a LOT of them.
It's super simple to make with lighter ingredients, no flour, gluten, or weird ingredients! There are also options to make it vegan and dairy free 🙂
Key Ingredients in Green Bean Casserole
Most green bean casserole recipes have pretty much the same ingredients. While this recipe is very similar to most, there are a few important differences.
Mushrooms: I've seen mushrooms in pretty much every green bean casserole recipe I've come across. In this recipe I really try to highlight them by increasing the amount, but you can of course decrease that if mushrooms aren't your thing.
Mini bell peppers: These add a nice burst of color in contrast to the green and brown, plus they offer a hint of sweetness, flavor, and health benefits. You can use regular bell peppers but I like the minis because they're cheaper and easier to cut.
Potatoes: this is where things get a little different. Since we're going for a gluten free dish, flour is off limits as a thickener. Although we could have just used starch or gluten free flour, I've found that potatoes add a nice creamy element, while also increasing the nutrients and getting in an extra serving of veggies!
Butter, cheese, and milk: These ingredients are very common in green bean casseroles. I did use them in the recipe, but you can go dairy free by using vegan butter, nutritional yeast, and plant milk (I actually used almond milk here!)
Breadcrumbs: You can either top with breadcrumbs or fried onions--it's completely up to you! Be sure to use gluten free breadcrumbs if you need to.
I really hope you like this recipe! If you decide to make it, be sure to post a picture/story and tag me @nutritiousdelights on Instagram--I'd love to see!💗
More recipes you might love:
Healthy Green Bean Casserole (Gluten Free)
- 1 ½ lb trimmed green beans
- 3 cups sliced mushrooms
- 1 small onion sliced
- 1 cup mini bell peppers sliced into rings
- 2 medium red potatoes peeled and cubed
- 1 tablespoon butter or vegan butter
- 3 tablespoons olive oil
- 2-3 teaspoons salt
- ½ teaspoon pepper
- 2 cloves minced garlic
- ¼ cup grated parmesan or nutritional yeast
- ¼ cup milk or plant milk plus more as needed
- ¼ cup gluten free breadcrumbs
- 2 tablespoons parmesan or nutritional yeast
- 1 tablespoon olive oil
- In a wide pot, boil the green beans for 3 minutes, then transfer to an ice bath to stop cooking. In the same pot, boil the potatoes until fork tender. Transfer to another bowl and mash with the milk until very smooth and creamy.
- Drain the water from the pot and add the oil with onions and peppers on 75% heat. Cook for 2-3 minutes until the onions are translucent, then add the mushrooms, butter, and garlic. Cook until the mushrooms have wilted, then add in the mashed potatoes and parm, along with additional milk if needed. Add the salt and pepper.
- In a small bowl, combine the breadcrumbs, parmesan, and oil.
- In a greased 9"x 11" dish, layer the green beans and vegetables alternatively twice. Top with the breadcrumbs and bake at 400 degrees Fahrenheit for 10 minutes. Enjoy!