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Healthy Green Bean Casserole

Healthy Green Bean Casserole
  • Dairy Free
  • Egg Free
  • Gluten Free

~500g green beans, washed and trimmed (you can chop them into smaller pieces if desired)
2 small shallots, thinly sliced
2 cups (~240g) thinly sliced mushrooms
1 tsp oil or butter
1 ½ tbsp cornflour
½ cup chicken stock (or vegetable stock)
½ cup milk of your choice
2 tbsp parmesan cheese (optional but recommended)
2-3 tbsp crispy fried shallots (optional but recommended – find these in the Asian section of your supermarket)



  • Preheat your oven to 190C. Get out a medium sized baking dish and set aside.
  • Wash and trim your green beans (chopping into smaller pieces if desired) and set aside.
  • In a medium sized non-stick saucepan, add your shallots, mushrooms and oil/butter and cook over a medium heat until your mushrooms and shallots have softened and cooked through.
  • Add your cornflour and cook whilst stirring for about 1 minute.
  • Gradually add your stock, whilst stirring, to ensure everything is smooth and incorporated.
  • Add in your milk and parmesan cheese (if using), stirring to combine and seasoning to taste. Cook for 1-2 minutes or until your mix starts to thicken.
  • Mix in your green beans and turn off the heat.
  • Pour your green bean mixture into your baking dish.
  • If using, sprinkle the crispy fried shallots over your green bean mix and cover the baking dish with foil.
  • Bake your green bean casserole for 15 minutes before removing and baking for another 5-10 minutes, just until your topping is crunchy and your beans are tender.
  • Serve hot and enjoy!

Recipe submitted by Kristy Sayer of Southern in Law


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