Creamy Green Bean and Potato Casserole (Gluten-Free Option)

Chef Emma delights in reinventing holiday classics and her creamy green bean and potato casserole is always a hit. Smooth potatoes, crisp-tender green beans, and a velvety sauce make for irresistible comfort—gluten-free friendly so everyone can enjoy.

This modern spin brings together nostalgic flavor and wholesome ingredients, perfect for Christmas dinners, potlucks, or hearty Sunday meals.

Creamy Green Bean and Potato Casserole (Gluten-Free Option)

Fresh green beans and potatoes baked in a creamy, wholesome sauce—comfort food casserole everyone can enjoy, with a gluten-free twist for the holidays.

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Ingredients Equipment Method Notes

Ingredients

  

• – 2 lbs Yukon gold potatoes peeled and diced
• – 1 lb fresh green beans trimmed and cut in 2-inch pieces
• – 3 tbsp olive oil or butter
• – 2 tbsp gluten-free flour or all-purpose flour
• – 2 cups milk or plant-based milk
• – 1/2 cup vegetable broth
• – 1 cup shredded cheddar or dairy-free cheese
• – 1/2 tsp garlic powder
• – 1/2 tsp onion powder
• – 1/2 tsp salt
• – 1/2 tsp black pepper
• – 1/4 cup gluten-free breadcrumbs or crushed rice crackers for topping, optional

Equipment

• Large pot, baking dish, saucepan, whisk, spatula

Method

 

1. Boil potatoes until just fork-tender, 10 minutes. Drain and set aside. Steam or blanch green beans until bright, 4 minutes, then drain and set aside.
2. In saucepan, heat oil/butter. Stir in flour to form a roux, cook 1 minute. Whisk in milk and broth, bring to a simmer until thickened, then add cheese, garlic, onion powder, salt, and pepper.
3. Fold potatoes and green beans into sauce. Pour into greased baking dish. Top with breadcrumbs or crackers if desired.
4. Bake at 375°F (191°C) uncovered for 30–35 minutes until bubbly and golden.

Notes

Make ahead and refrigerate before baking. Use vegan butter and cheese for plant-based version.

Calories: 320 per serving
Protein: 7g per serving

Nutrition Facts

Tips and Variations for Creamy Green Bean and Potato Casserole (Gluten-Free Option)

• For added crunch, top with gluten-free breadcrumbs or crushed rice crackers.
• Use a plant-based milk and gluten-free flour blend for a vegan and GF version.
• Stir in sautéed mushrooms for extra umami.
• Make ahead: assemble fully, refrigerate 1-2 days, then bake before serving.

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