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!