Green Bean Casserole is made from scratch using canned green beans, mushrooms, homemade cream soup and a gluten free, cheesy, crunchy topping.

Green Bean Casserole has always been one of my very favorites and always made an appearance at every holiday meal throughout my childhood. Due to my food intolerances, I haven’t had this casserole in years, but thanks to a certain one year old who is on a sleep strike, I dreamed up this version of Green Bean Casserole one night and couldn’t stop thinking about it. It turned out better than I could have ever imagined and my whole family loved it!

How To Make Green Bean Casserole From Scratch

• To start, saute your mushrooms in olive oil over low heat, for about 5 minutes.

• While your mushrooms are cooking, prepare your casserole.
• In a large mixing bowl, add drained green beans, Homemade Cream of Chicken Soup, milk, coconut aminos and pepper. Mix well.
• Add mushrooms into mixture and mix till everything is combined.

• Pour green bean mixture into a 9×13 inch casserole dish and bake at 350 degrees for 25 minutes.
• While casserole is baking, prepare the topping.
• In a small bowl, combine almond flour, parmesan cheese, garlic powder, paprika, salt & pepper.

• After casserole bakes for 25 minutes, it should be hot and bubbly. Remove from oven and cover evenly with almond flour mixture.

• Place casserole back in the oven and cook at 350 degrees for 10 more minutes.
• Next, change oven to broil, and broil for 3-4 minute till topping is golden brown.

• Remove casserole from oven and serve!

Green Bean Casserole is a favorite among the holidays, but we love this casserole so much that we will be enjoying it year round. It pairs really well with Crockpot BBQ Chicken and Homemade Biscuits.

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Green Bean Casserole

Green Bean Casserole is made from scratch using canned green beans, mushrooms, homemade cream soup and a gluten free, cheesy, crunchy topping. 

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 12

Ingredients

• 4 14.5 oz cans green beans drained
• 8 oz mushrooms diced
• 1 tbsp oil for cooking
• 16 oz homemade cream of chicken soup
• 1 tsp coconut aminos
• 1/2 cup milk
• 1/2 tsp pepper

Topping

• 1/2 cup almond flour
• 1/2 cup parmesan cheese
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1/2 tsp paprika

Instructions

1. Saute mushrooms, about 5 minutes. 

   In a large mixing bowl, combine drained green beans, cream of chicken soup, coconut aminos, milk & pepper. Mix well. 

   Add in mushrooms and mix well, combining everything. 

   Pour green bean mixture into a 9x13 inch casserole dish and bake at 350 degrees for 25 minutes. 

   While casserole is baking, prepare topping by combining almond flour, parmesan cheese, salt, pepper, garlic powder and paprika in a small bowl. 

   When casserole is done baking, remove from oven and coat evenly in almond flour topping. 

   Place back in oven and continue cooking for 10 more minutes at 350 degrees. 

   Then, turn oven to broil and broil for 3-4 minutes till topping is golden brown. 

   Remove and serve!