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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!
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!