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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
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 teaspoon Bragg Organic Aminos or coconut aminos-great soy sauce substitute
  • cup chicken stock
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon 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 tablespoon unbleached all purpose flour *Gluten-free option: just sub all-purposed GF flour
  • ½ teaspoon sea salt
  • ½- 1 teaspoon freshly cracked pepper
  • 8 oz sharp cheddar cheese freshly grated from block
  • 4 14.5oz cans whole green beans, drained
  • ¼ 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 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.


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