green bean casserole

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


  • 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


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


  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!