Almond Flour Green Beans with Mushroom Cottage Cheese Sauce
Make Almond Flour Green Beans with Mushroom Cottage Cheese Sauce, a healthier twist on the traditional green bean casserole. Fresh green beans, a creamy mushroom sauce, and a crispy almond flour topping come together for a gluten-free, flavorful holiday dish.

Why You’ll Love This Green Bean Casserole with Almond Flour Recipe
- Creamy and flavorful: The blended cottage cheese adds a smooth, rich texture to the mushroom sauce without any curdled feel.
- Gluten-free topping: The almond flour and parmesan topping creates a crispy, savory finish perfect for those avoiding gluten.
- Gentle on digestion: With finely diced onions cooked into the sauce, this recipe keeps the flavor but is easier on sensitive stomachs.
- Holiday-ready: This updated green bean casserole is a fresh, wholesome take that’s perfect for Thanksgiving or any holiday gathering.

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.


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.

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.

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.



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.


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.
Delicious 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.
Here are a few more of my wholesome Thanksgiving recipes I recommend:

Almond Flour Green Beans with Mushroom Cottage Cheese Sauce

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.