Almond Flour Green Beans with Mushroom Cottage Cheese Sauce

My Almond Flour Green Beans with Mushroom Cottage Cheese Sauce is a healthier, updated twist to classic green bean casserole with fresh green beans, mushrooms, onions, cottage cheese, and garlic. It’s made gluten-free with almond flour combined with parmesan cheese and sliced almonds in the savory, crunchy crumble on top. It’s a perfect Thanksgiving side dish!

Pan of Almond Flour Green Beans with Mushroom Cottage Cheese Sauce.

My Almond Flour Green Beans with Mushroom Cottage Cheese Sauce is a healthier, updated twist to traditional green bean casserole with crispy onions. This easy recipe is made with all-natural, fresh ingredients, including fresh green beans, mushrooms, onions, cottage cheese, and garlic. The creamy mushroom sauce gets a healthy protein boost from cottage cheese that’s been blended smooth to remove the curdled texture.

The flavorful crispy topping is made with parmesan cheese and is gluten-free with almond flour. The onions are finely diced and incorporated into the sauce making them gentler on the tummy while still providing rich and delicious flavor. This is the best green bean casserole to serve on your Thanksgiving table this holiday season that all your guests will love!

YouTube video

Why You’ll Love This Healthy Green Bean Casserole with Almond Flour Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.

Ingredients & Substitutions

Here is everything you need to make the best-tasting almond flour green beans with mushroom cottage cheese sauce:

Green Beans: Substitute green beans with other fresh or frozen vegetables like asparagus, broccoli, Brussels sprouts, or snap peas.

Garlic Gloves: You can replace with two teaspoons of garlic powder.

Almond Flour: Instead of almond flour, consider coconut flour, gluten-free breadcrumbs, or oats blended into flour.

Cottage Cheese: The cottage cheese is blended smooth for the mushroom cream sauce. Sour cream, cream cheese, silken tofu, or ricotta cheese are alternatives to cottage cheese for a different creamy base.

Almond Milk: Replace almond milk with your preferred milk, such as soy milk, oat milk, coconut milk, or regular whole milk if you’re not concerned about dairy.

Parmesan Cheese: You can use any hard cheese that can be finely grated such as cheddar cheese.

Butter: Choose a dairy-free butter substitute like margarine or coconut oil if you’re avoiding dairy.

Sliced Almonds: Swap sliced almonds with chopped walnuts, pecans, sunflower seeds, or pumpkin seeds for a different nutty texture.

Paprika: Use smoked paprika, chili powder, cayenne pepper, or your preferred spice blend for added flavor and variety.

Onion: Omit the onion or replace it with finely diced shallots or leeks for a milder flavor.

Mushrooms: You can use your favorite variety of mushrooms.

How to Make My Gluten-Free Green Bean Casserole Recipe

Step 1: Blanch the Green Beans

Cut the ends off 1 pound of fresh green beans. Then slice them into 1-2″ long pieces. Bring a large pot of water to a boil with enough water to cover the green beans. Add the green beans to the boiling water for four minutes. Pour cold water and a handful of ice cubes in a medium-sized bowl.

After four minutes, drain the green beans and immediately place them in the bowl of ice water so they won’t continue to cook and soften.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 2: Prep the Veggies

Thinly slice 8 ounces of fresh mushrooms using a knife or my favorite egg slicer. Baby bella mushrooms are my favorite. And Mince 4 cloves of garlic. My favorite garlic press makes this really easy. Finely dice 1/2 a white or yellow onion.

Juiced and zested orange on a kitchen counter.

Step 3: Prep the Sauce

In a blender, food processor, or my favorite immersion blender chopper cup, combine the cottage cheese, milk, and salt. Blend until smooth.

Juiced and zested orange on a kitchen counter.

Step 4: Cook the Sauce

Add 1 tablespoon of oil to a medium to large skillet over medium heat. Add the diced onions and stir to coat in the oil. After 1 minute, add the minced garlic and stir. After another minute, add the sliced mushrooms and stir. Allow to cook, stirring occasionally, for 3-5 minutes or until the mushrooms are soft and reduced.

Pour in the cottage cheese sauce and stir until well-combined. Allow to simmer for about 2-3 minutes. Then drain the green beans from the cold water and add them to the frying pan. Turn off the heat and stir all the ingredients until the beans are coated in the sauce.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 5: Add to the Baking Dish

Spray an 8×8″ or 6×9″ casserole dish with non-stick cooking spray. Carefully pour the green bean mixture into the dish.

Step 6: Make the Crumble

Add 2 tablespoons of butter to a microwave-safe bowl and heat for about 20 seconds to melt the butter. Add the almond flour, grated parmesan cheese, paprika, salt, and sliced almonds. Stir with a spatula until it has a pasty consistency. Crumble it by hand over the green bean mixture in the pan.

Bake at 375°F for 25-28 minutes or until the crumble is golden brown. Remove and allow to cool on the counter. Serve warm. If there is excess liquid in the bottom of the dish you can remove it with a turkey baster or dab with a paper towel.

Juiced and zested orange on a kitchen counter.

Almond Flour Green Bean Casserole Recipe Notes

Green Bean Alternatives: If using frozen green beans, ensure they are thoroughly thawed and drained to avoid excess moisture in the dish.

Dairy-Free Options: Use non-dairy substitutes like almond milk, coconut oil, non-dairy butter, and dairy-free cheese if you’re lactose intolerant or following a vegan diet.

Silken tofu or Greek yogurt can replace cottage cheese for a creamy texture in a dairy-free version.

Spice Variations: You can adjust the spices to your liking. Smoked paprika, chili powder, or cayenne can add a spicy kick.

Adjust the amount of salt, black pepper, or spices to meet your taste preferences.

Cottage Cheese Sauce: Blending the cottage cheese first will remove the curdled texture and make the mushroom sauce smooth and creamy.

Baking Tips: Keep an eye on the crumble topping while baking to prevent over-browning. You can cover it with foil if needed.

Bake until the topping is toasted and the vegetables are heated through, usually 25-28 minutes.

Excess Liquid: If there’s excess liquid in the dish after baking, carefully remove it with a turkey baster or blot it with a paper towel to avoid a soggy texture.

Serving Suggestions:

Serve as a side with roasted chicken or pork, or on its own as vegetarian entree. Pairs wonderfully with creamy mashed potatoes. Bump it up a notch with crispy bacon bits.

Refrigeration: Store any leftovers in an airtight container to prevent moisture loss and odors from the fridge from affecting the dish.

It’s best to consume the leftovers within 3-4 days for optimal freshness and flavor.

Reheating: When reheating in the microwave, cover the container with a microwave-safe lid or microwave-safe plastic wrap to retain moisture.

Alternatively, reheat in an oven-safe dish in a preheated oven at around 350°F (175°C) for even heating, covering the dish with foil to prevent over-browning.

Freeze in Portions: You can freeze portions of the dish for longer storage. Use airtight containers or freezer bags. Ensure there’s some space in the container to allow for expansion as the food freezes. Label containers with the date to keep track of freshness.

Thawed Texture: Freezing and reheating may slightly change the texture of the dish, especially the crumble topping, but the flavors should still be delicious.

Consider making a fresh crumble if you want to restore the crispness.

Can I use fresh or frozen green beans in green bean casserole?

You can use either fresh or frozen green beans. If using frozen, make sure to thaw and drain them before incorporating them into the dish.

Can I make this green bean casserole recipe dairy-free?

Yes, you can substitute dairy ingredients with non-dairy alternatives. For instance, use almond milk, non-dairy butter, dairy-free cheese, and silken tofu or Greek yogurt for a dairy-free sauce.

Can I adjust the spice level in this recipe?

Absolutely! You can customize the spice level by using different spices like smoked paprika, chili powder, or cayenne. Adjust the quantities to match your taste preferences.

Is green bean casserole gluten-free?

Yes, this healthy green bean casserole is already gluten-free with the use of almond flour for the crumble topping.

Is it possible to omit the onions in the recipe?

Yes, you can omit the onions if you prefer a dish without them. The mushrooms and garlic will still add plenty of flavor to the sauce.

What’s the best way to prevent a soggy bottom in the casserole?

If there is excess liquid at the bottom of the dish after baking, you can remove it with a turkey baster or blot it with a paper towel to prevent a soggy texture. The liquid helps the green beans stay plump and moist while baking but can be removed before serving.

Pan of Almond Flour Green Beans with Mushroom Cottage Cheese Sauce.

Almond Flour Green Beans with Mushroom Cottage Cheese Sauce

Gluten-Free diet-friendly recipe
My Almond Flour Green Beans with Mushroom Cottage Cheese Sauce recipe is a healthier, updated twist to classic green bean casserole with fresh green beans, mushrooms, onions, cottage cheese, and garlic. It's made gluten-free with almond flour combined with parmesan cheese and sliced almonds in the savory, crunchy crumble on top. It's a perfect Thanksgiving side dish!
5 from 4 votes
Servings 8
Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes

Ingredients
  

  • 1 pound green beans
  • 1 tablespoon olive oil
  • 1/2 onion diced
  • 3 cloves garlic
  • 8 ounces mushrooms
  • 1/2 cup cottage cheese
  • 1/2 cup almond milk
  • 1/4 teaspoon salt
  • dash black pepper

Almond Topping:

  • 1/3 cup almond flour
  • 1/3 cup grated parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons sliced almonds
  • 1/2 teaspoon parsley dried
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • dash pepper

Instructions
 

  • Preheat oven to 375°F.
  • Cut the ends off 1 pound of fresh green beans. Then slice them into 1-2" long pieces. Bring a large pot of water to a boil with enough water to cover the green beans. Add the green beans to the boiling water for four minutes. Pour cold water and a handful of ice cubes in a medium-sized bowl.
    After four minutes, drain the green beans and immediately place them in the bowl of ice water so they won't continue to cook and soften.
  • Thinly slice 8 ounces of fresh mushrooms. Baby bella mushrooms are my favorite. Mince 4 cloves of garlic. Finely dice 1/2 a white or yellow onion.
  • In a blender, food processor, or immersion blender chopper cup, combine the cottage cheese, milk, and salt. Blend until smooth.
  • Add 1 tablespoon of oil to a medium to large skillet over medium heat. Add the diced onions and stir to coat in the oil. After 1 minute, add the minced garlic and stir. After another minute, add the sliced mushrooms and stir. Allow to cook, stirring occasionally, for 3-5 minutes or until the mushrooms are soft and reduced.
    Pour in the cottage cheese sauce and stir until well-combined. Allow to simmer for about 2-3 minutes. Then drain the green beans from the cold water and add them to the frying pan. Turn off the heat and stir all the ingredients until the beans are coated in the sauce.
  • Spray an 8×8" or 6×9" casserole dish with non-stick cooking spray. Carefully pour the green bean mixture into the dish. 
  • Add 2 tablespoons of butter to a microwave-safe bowl and heat for about 20 seconds to melt the butter. Add the almond flour, grated parmesan cheese, paprika, salt, and sliced almonds. Stir with a spatula until it has a pasty consistency. Crumble it by hand over the green bean mixture in the pan.
    Bake at 375°F for 25-28 minutes or until the crumble is golden brown. Remove and allow to cool on the counter. Serve warm. If there is excess liquid in the bottom of the dish you can remove it with a turkey baster or dab with a paper towel.

Video

YouTube video

Notes

Green Bean Alternatives: If using frozen green beans, ensure they are thoroughly thawed and drained to avoid excess moisture in the dish.
Cottage Cheese Sauce: Blending the cottage cheese first will remove the curdled texture and make the mushroom sauce smooth and creamy.
Baking Tips: Keep an eye on the crumble topping while baking to prevent over-browning. You can cover it with foil if needed.
Excess Liquid: If there’s excess liquid in the dish after baking, carefully remove it with a turkey baster or blot it with a paper towel to avoid a soggy texture.

Nutrition

Calories: 172kcalCarbohydrates: 10gProtein: 7gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 13mgSodium: 271mgPotassium: 266mgFiber: 3gSugar: 4gVitamin A: 565IUVitamin C: 8mgCalcium: 120mgIron: 1mg
Keyword almond flour, casserole, gluten-free pancakes, green beans, mushrooms, Thanksgiving side dish
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂
5 from 4 votes (4 ratings without comment)

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