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Green Bean Casserole from scratch recipe

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.  
Course Side Dish
Cuisine American
Keyword green beans, Holiday, side dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings
Calories 230kcal
Author Amee


  • 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


  • 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.


Calories: 230kcal | Carbohydrates: 12g | Protein: 9g | Fat: 16g