Green bean casserole is a staple side dish for many holiday tables, especially during Thanksgiving. However, most traditional recipes call for canned soup and fried onions, which are full of unnecessary carbs and preservatives. This gluten free, keto-friendly version skips the processed ingredients, using fresh flavors and the convenience of the Instant Pot for a quick and healthy upgrade.
Why This Gluten Free Green Bean Casserole Stands Out
Unlike the conventional green bean casserole, which can be heavy and full of processed ingredients, this recipe is gluten free and made entirely from scratch. Fresh or frozen green beans are paired with sautéed onions, garlic, and mushrooms to build layers of flavor without the need for canned soup. Cream cheese and mozzarella add a rich, cheesy element, while the Instant Pot speeds up the cooking process, making it a quick and easy side dish.
This casserole is not only gluten free but also perfect for keto and low-carb diets, offering a creamy, savory side dish that fits seamlessly into your meal plan. Whether you’re preparing it for a holiday feast or a regular family dinner, this green bean casserole is sure to become a go-to favorite.
What to Serve with Gluten Free Green Bean Casserole
This casserole pairs wonderfully with hearty main dishes like roasted turkey, baked chicken, or keto-friendly pecan chicken. Its creamy texture complements proteins well and adds rich flavor to your plate. For a lighter option, serve it alongside a fresh green salad or roasted Brussels sprouts for a balanced meal.
For a holiday spread, you can pair this casserole with dishes like cauliflower mash or a keto gravy. Its versatility makes it a perfect side dish for any savory meal.
Substitutions and Customizations
- Cream Cheese: If you prefer a tangier flavor, substitute the cream cheese with sour cream, or use a dairy-free alternative for a lighter version.
- Heavy Cream vs. Half & Half: If you’re looking for a richer sauce, opt for heavy cream. For a lighter option, half & half works just as well while still keeping the sauce creamy.
- Mushrooms: Not a fan of mushrooms? You can easily leave them out or replace them with other vegetables like chopped zucchini or bell peppers for extra texture and flavor.
- Mozzarella Cheese: Mozzarella provides a stretchy, creamy texture, but feel free to mix in other cheeses like cheddar or Parmesan for a more complex flavor profile.
Fun Fact: The Origins of Green Bean Casserole
Green bean casserole, a beloved holiday dish, was created in 1955 by Dorcas Reilly at the Campbell Soup Company. Designed to be an easy recipe using common pantry items like canned green beans and cream of mushroom soup, it quickly became a holiday favorite. Over time, modern versions like this gluten free option have emerged, replacing processed ingredients with fresh and healthier alternatives.
Storage and Freezing Tips
One of the great things about this Instant Pot gluten free green bean casserole is how well it stores. Leftovers can be kept in an airtight container in the refrigerator for up to four days. To reheat, pop it back in the oven or microwave until warm.
If you want to make it ahead of time, assemble the casserole up to the point of broiling, and store it in the fridge. Broil it just before serving to get that golden, bubbly top.
This dish can also be frozen. Store it in a freezer-safe container, and it will last up to three months. Thaw it overnight in the refrigerator before reheating in the oven or microwave.
Why You’ll Love This Recipe
This Instant Pot gluten free green bean casserole delivers all the classic flavors you love, without the processed ingredients. The combination of fresh green beans, creamy sauce, and savory cheese creates a satisfying dish that’s perfect for keto and low-carb diets. Plus, the Instant Pot makes it incredibly easy and quick to prepare, making it an excellent choice for busy weeknights or holiday meals.
Gluten Free Green Bean Casserole
Ingredients
- 5 cups green beans in bite-sized pieces (2 frozen 10oz bags)
- 1 tablespoon butter
- 1 tablespoon avocado oil
- ½ cup onions, thinly sliced
- 1 cup chopped mushrooms, fresh or frozen
- 4 cloves garlic, minced
- 4 ounces cream cheese, softened
- ½ cup broth chicken beef, or vegetable
- 1/3 cup Half & half or heavy cream
- Salt to taste
- Pepper to taste
- 1 cup Mozzarella cheese, shredded
Instructions
- Steam green beans in the Instant Pot in a steamer basket with 1 cup of water for 1 minute. Manually release the pressure when it is done.
- Drain and rinse the green beans with cold water to stop cooking. The total time to get to pressure and release for frozen green beans was 18 minutes in an 8qt Instant Pot.
- Empty water from the Instant Pot Pan.
- Turn the Instant Pot to Saute mode. Heat the butter and oil in the pan then add thinly sliced onions. Add salt and pepper. Saute onions until they are golden brown and starting to crisp. Remove the onions from the Instant Pot pan and set aside.
- Add mushrooms to the remaining oil and cook through then add garlic and stir it for about one minute or until aromatic. Add softened cream cheese, broth, and cream to the pan. Stir into a sauce. Add salt and pepper. Return green beans and combine thoroughly. Add ½ of the cheese and mix it in.
- Place green bean casserole in a casserole dish, then top with the remaining 1/2 cup of cheese and the fried onions.
- Broil the casserole for 3-4 minutes. (If you don’t have access to an oven, simply make sure all of the cheese melts on the green bean casserole. It wont be browned and bubbly on top but it will still taste amazing!)
