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 tablespoon 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 ½ 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.