Festive Green Bean Casserole is a gluten free holiday variation that is loaded with stuffing and cranberries.

This festive dish is a great addition to any holiday table or it is simple enough to make any time of the year!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first thing I did was prepare the stuffing topping for the casserole.  

I broke up half a loaf of gluten free bread into a large mixing bowl.

Then I diced some onion and celery before dumping them in on top of the bread.

Next I prepared the chicken broth and stirred some sage, salt and pepper into it.

I melted some margarine in the microwave before I poured it over the vegetables and cubed bread.

To make sure the stuffing would still be moist after baking I poured the chicken broth with the seasonings mixed in over top of all the ingredients in the bowl and stirred until everything was wet.

I set the stuffing topping aside and cut cranberries in half and measured out some chopped walnuts.

At this time I also sliced half a yellow onion and a cup of carrots.

After pouring olive oil into a large frying pan I dumped in the cranberries, walnuts, onions and carrots.

I sauteed them, stirring occasionally until the onion was just beginning to soften.  I removed them from the heat.

Now I prepared the sauce.  First, I dropped some margarine into a large sauce pan and let it melt over medium heat.

Then I added in some Bob’s Red Mill Gluten Free All Purpose Flour Blend.

I stirred in the flour to form a paste.

Then I poured in a bit of almond milk and stirred until it was smooth.  After it was smooth I added in the remaining almond milk.

I removed the sauce from the heat just before it started to boil and stirred in some onion powder, salt and pepper.  

Then I added the ingredients I had sauteed in the frying pan.

Next I opened 2 cans of green beans and drained them before adding them to the sauce pan.

I stirred until all the ingredients were combined.

Once everything was combined I sprayed a 9×13 inch pan with cooking spray.  Then I spread the mixture from the sauce pan evenly in the prepared baking pan.

Now I spread the stuffing that I had prepared earlier evenly across the top of the bean mixture.

I placed it in a 375F oven for 35 minutes until the stuffing was golden brown and the sauce was bubbling.

Festive Green Bean Casserole is a delicious addition to any meal.  

This gluten free casserole was a hit in our home with its tasty topping and colourful ingredients.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Side Dishes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Festive Green Bean Casserole:

• 1/2 loaf gluten free bread
• 1 medium yellow onion diced (divided)
• 1 celery stalk diced
• 1/4 cup margarine melted
• 2/3 cup chicken broth
• 1 tsp sage
• 1 1/2 tsp salt (divided)
• 1 1/4 tsp pepper (divided)
• 2 tbsp olive oil
• 1 cup cranberries cut in half
• 1 cup sliced carrots
• 3/4 cup chopped walnuts
• 4 tbsp margarine
• 5 tbsp Bob’s Red Mill Gluten Free All Purpose Flour Blend
• 2 1/2 cups almond milk
• 1/2 tbsp onion powder
• 4 cups canned green beans drained

How to Make Festive Green Bean Casserole:

1. Preheat oven to 375F and spray a 9×13 inch pan with cooking spray.
2. Break up the gluten free bread for the stuffing topping into a large mixing bowl.
3. Dice 1/2 the yellow onion and one stalk of celery. Add them to the bread in the bowl.
4. Melt the 1/4 cup margarine in the microwave and pour it over the celery and onion.
5. Add the sage, 1/2 tsp salt and 1/4 tsp pepper to the chicken broth and pour it over stuffing as well. Set aside.
6. Slice the other 1/2 of the yellow onion and one cup of carrots. Cut the cranberries in half and measure out the chopped walnuts.
7. Add the olive oil to a frying pan and turn to medium heat.
8. Saute the onion, carrots, cranberries and walnuts in the pan until the onion is just beginning to soften. Remove from heat.
9. In a large sauce pan melt the 4 tablespoons margarine over medium heat.
10. When melted add the Bob’s Red Mill Gluten Free All Purpose Flour Blend and stir to form a paste.
11. Pour in a small amount of the almond milk and stir until smooth. Add remainder of almond milk and continue to stir. Remove from heat just before it boils.
12. Stir in the onion powder, remaining salt and pepper and then add the sauteed vegetables and the drained green beans.
13. Spread the green bean mixture evenly in the prepared 9×13 inch pan.
14. Top with the stuffing that was set aside earlier.
15. Bake in the 375F oven until topping is golden brown and sauce is bubbling.
16. Serve and enjoy!