Amazing Green Bean Casserole From Scratch
This green bean casserole from scratch can be made gluten-free. Made with whole green beans, mushrooms, onions and crunchy water chestnuts, this homemade recipe is even better than the canned soup version and perfect for a holiday spread.
Servings 12 servings
Calories 230kcal
Ingredients
- 1 8 oz block regular cream cheese, brought to room temperature
- 1 cup whole milk
- 2 tsp Bragg Organic Aminos or coconut aminos-great soy sauce substitute
- 1/3 cup chicken stock
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 8 oz package sliced mushrooms chopped into small pieces
- 1 sweet Vidalia onion finely diced
- 2 large cloves garlic minced
- 1 8 oz can water chestnuts, diced
- 2 tbsp unbleached all purpose flour *Gluten-free option: just sub all-purposed GF flour
- 1/2 tsp sea salt
- 1/2- 1 tsp freshly cracked pepper
- 8 oz sharp cheddar cheese freshly grated from block
- 4 14.5oz cans whole green beans, drained
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 350 degrees F
- In the bowl of an electric mixer, combine cream cheese, milk, aminos and chicken broth
- Start on low speed and gradually increase to medium speed until well combined
- Heat olive oil and butter over medium heat
- Add chopped mushrooms, onions and garlic
- Cook until onions are soft and translucent, stirring frequently
- Stir in water chestnuts, cream cheese mixture, 2 tbsp flour, salt and pepper and 1 cup of the shredded cheese
- Cook, stirring often, for about 5 minutes until mixture is bubbly and thickened
- Spray a 9x13 baking dish with cooking spray
- Pour green beans into baking dish, distributing evenly in pan
- Pour creamy cheese mixture on top of beans and stir to blend evenly in dish
- Top with remaining 1/2 cup of cheese (you can add a little more if you love cheese) and slivered almonds
- Bake, uncovered, for 30 minutes
- Casserole will thicken, slightly, as it cools.
Nutrition
Calories: 230kcal | Carbohydrates: 12g | Protein: 9g | Fat: 16g