Holiday Green Bean Casserole

Guest post by Joel and Mary Schaefer

What are entrees without sides?

The Green Bean Casserole is one of the top sides not only at Thanksgiving, but also during the December holidays.

According to, casseroles clearly dominate the holiday tables. Green bean casseroles were in close battle with sweet potato casseroles for the most searched recipes in December.

This classic casserole was created by Campbell’s in 1955 and has been a staple on holiday tables ever since. Here’s an easy way to upgrade the out-of-the-can version, and we’ve made it free from the top 8 allergens (if made without the optional allergy-friendly bread slices).

A creamy mushroom "cheeze" sauce surrounds tender green beans, topped with crispy fried onions. It’s sure to be a hit with even the pickiest of eaters. And hooray for eating your veggies!

Using fresh green beans is hands down the simplest way to upgrade your casserole.

You can make your own fried shallots or onions, but store bought are astonishingly delicious and practically define this green bean casserole. Plus, you’ll have more time for all the other things on your “plate”.

We’ve also added a special ingredient, sliced bread, the super soaker. You can skip this step, but you’ll be glad you didn’t.


Green Bean Casserole

Yield: 6 servings

Using fresh green beans is hands down the simplest way to upgrade your casserole.


Editor’s Note: Make sure to read the labels of every ingredient.

16 ounces white or cremini mushrooms, sliced, or a combination

3 tablespoons allergy-friendly margarine

3 tablespoons sweet white rice flour (see Recipe Notes)

1 teaspoon kosher salt

½ cup vegetable broth

1 cup unsweetened rice milk

3 tablespoons dry sherry, optional

1-1/2 cups cheddar-style "cheeze" shreds

24 ounces fresh green beans, trimmed, blanched and shocked in ice water (See Recipe Notes)

4 slices allergy-friendly bread (optional)

Allergy-friendly fried onions (See Recipe Notes)



  1. Preheat oven to 350 degrees F.
  2. Heat 10-inch skillet or saucepan. Add mushrooms. Add a teaspoon of water at the start of cooking, as needed, to prevent the mushrooms from sticking to the pan. Cook 8 minutes. Remove from heat and set aside.
  3. Melt margarine in a heavy medium saucepan over low heat. Add flour and salt. Cook for 1 minute, stirring constantly.
  4. Gradually add sherry and broth, whisking until smooth. Whisk in rice milk and increase heat to high. Bring the sauce to a boil, stirring constantly. Reduce heat and simmer 15 minutes, whisking occasionally.
  5. Add "cheeze." Cook an additional 5 minutes, until melted and smooth, whisking occasionally. Transfer sauce to a large bowl.
  6. Add beans and mushrooms to the sauce. Combine with a rubber spatula.
  7. Trim 4 slices of allergy-friendly bread and line bottom of a lightly greased 8-inch X 8-inch baking dish. Bake 10 minutes. After 10 minutes, place under broiler to toast bread slices until golden brown. Remove from oven.
  8. Transfer green bean mixture to baking dish. Gently press beans evenly in pan.
  9. Bake at 350 degrees F for 30-35 minutes or until casserole starts to bubble around the edges.
  10. Remove from oven; garnish with fried onions and serve.


Recipe Notes:

  • Sweet white rice flour is ground from short-grain glutinous rice and is different from white rice flour, which is made from ground white rice. Neither white nor brown rice flours are a substitute for sweet white rice flour in this recipe, and will not yield the same results.
  • You can replace the sweet white rice flour with equal amount of garbanzo bean flour. If using garbanzo bean flour, the cooking time after adding the sherry, broth and milk will be reduced from 15 to 5 minutes.
  • To blanch the beans, bring a large saucepan filled with water to a boil. When the water is boiling, drop in the beans and bring back to a boil. Blanch for 3-4 minutes or until crisp tender. Drain out of boiling water and put into another bowl of ice water to shock beans and stop their cooking process. Cut beans into 2 to 3-inch pieces.
  • We came across several brands of gluten-free French fried onions that were free from the top 8 allergens.


Joel and Mary Schaefer are professional chefs who help people with food allergies and special diets navigate the restaurant scene and create delicious meals at home. Visit their blog at