If you can’t imagine Thanksgiving without green bean casserole, try a fresh twist: Gluten Free Green Bean and Pasta Casserole. This version skips canned cream of mushroom soup and fried onion rings, replacing them with simple, flavorful ingredients that are both elegant and easy to prepare.
To make the casserole more substantial—perfect as a main for vegetarian guests—I add pasta alongside the green beans. For a gluten-free, protein-rich option, use a bean-based pasta such as Explore Cuisine Organic Edamame & Mung Bean Fettuccine. The bean pasta pairs nicely with the green beans for a dish that’s satisfying and unique.
Of course a good green bean casserole needs a crunchy topping. Instead of canned fried onions, this recipe uses crisped shallots. When prepared as directed, they become golden and crunchy while remaining grain-free.
This casserole can be adapted to dairy-free and vegan diets. Substitute full-fat coconut milk for heavy cream, use a dairy-free Parmesan-style topping (reduce the amount by about half and adjust salt to taste), and swap vegetable stock for chicken stock. With those swaps, the dish stays rich and flavorful while meeting dietary needs.
Gluten Free Green Bean and Pasta Casserole Recipe
Ingredients
- Kosher salt
- 1 (7.05 ounce) package Explore Cuisine Organic Edamame & Mung Bean Pasta
- 1 pound green beans, trimmed and cut in half
- 2 tablespoons butter or dairy-free butter substitute
- 8 ounces white button mushrooms, sliced
- 1 cup gluten-free chicken or vegetable stock
- 1 cup heavy cream
- 2 cups Parmesan cheese, 7 ounces grated
- Black pepper
- Vegetable oil
- 6 shallots, thinly sliced
Instructions
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Preheat the oven to 350°F (175°C).
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Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 4 minutes. Add the green beans and cook another 4 minutes. Reserve about 1 cup of the cooking water, then drain the pasta and beans.
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In a large skillet, melt the butter over medium-high heat. Add the sliced mushrooms and cook until they begin to brown, about 6–7 minutes. Add the stock and cream, bring to a boil, then reduce heat and simmer for 2 minutes. Stir in the Parmesan until melted, then add the drained pasta and green beans. Season with kosher salt and black pepper to taste. If the sauce is too thick, add a little reserved pasta cooking water to loosen it. Transfer the mixture to a 9″ x 12″ baking dish and bake 20–30 minutes, until heated through and bubbly.
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While the casserole bakes, prepare the shallots: line a plate with paper towels. Pour oil into a large skillet to a depth of about 1/4 inch and heat over medium-high. Reduce heat to low, add the shallots, and cook gently for about 12 minutes until soft. Increase heat to high and cook, stirring frequently, until the shallots are well browned. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt. The shallots will crisp further as they cool.
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Remove the casserole from the oven, scatter the crisped shallots across the top, and serve hot.
Nutrition
Carbohydrates: 20g
Protein: 24g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 65mg
Sodium: 452mg
Potassium: 978mg
Fiber: 2g
Sugar: 4g
Vitamin A: 1110IU
Vitamin C: 9.2mg
Calcium: 393mg
Iron: 4.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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