Gluten Free Green Bean Casserole


  • 1 tbsp butter
  • 1 small onion, thinly sliced
  • 8 ounces cremini mushrooms, chopped
  • 1 tbsp minced garlic
  • ¼ cup white wine - optional
  • 2 tbsp all purpose gluten-free flour
  • 1 cup heavy cream
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tbsp gluten-free worcestershire sauce
  • 1 pound whole green beans

Bread Topping

  • 2 Kim & Jake’s Plain Buns, cut into small cubes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • 2 tbsp unsalted butter, melted


  1. Preheat the oven to 375 degrees Fahrenheit. Evenly spread the green beans in a 9x13 inch baking dish and set aside.
  2. Meanwhile, in a small bowl, toss the cubed bread, garlic powder, onion powder, salt and melted butter until combined. Set aside.
  3. Heat a large skillet over medium heat and add the butter. Once melted, add the onion and mushrooms. Cook for about 5 minutes until softened. Add the garlic and cook for another minute.
  4. Deglaze the pan with the white wine and cook for another minute.
  5. Add the gluten free flour and mix until the veggies are coated.
  6. Add the heavy cream, salt, pepper, and worcestershire. Mix until thickened.
  7. Pour the mushroom mixture over the green beans and toss to mix.
  8. Sprinkle the cubed bread evenly over the top. Bake for about 30-40 minutes or until the green beans are tender or cooked to your liking.
  9. Serve immediately.