I have to tell you, this low carb green bean casserole recipe is the absolute highlight of my holidays. I mean, YES, I love seeing all of my family, of course, but this is one of those low carb casseroles that I dream about all year long!
I suppose I should make this creamy, crunchy combo as one of my low carb side dishes at other times. But I know when making my Thanksgiving plans, this recipe, my smashed brussel sprouts, and my mashed cauliflower are at the top of my list!
I can taste the crispy, salty flavors already! Let’s dive in!
What I Love About Low Carb Green Bean Casserole
This low carb green bean casserole recipe has all the makings of a dream recipe:
- Ready in under an hour
- Classic flavors we crave during the holidays
- Easy, inexpensive ingredients
Tips + FAQs
This dreamy low carb green bean casserole recipe is so little effort for such a big reward! Here are a few simple tips to get you on your way:
- Fresh vs. frozen green beans – I use frozen in this keto green bean casserole, I find they produce the best consistency.
- Remove excess liquid! When the green beans thaw, otherwise your casserole will be watery.
- Don’t skip xanthan gum – it acts as a thickener — it’s essentially a low carb replacement for flour.
- Crunch is a must! My favorite way to add this is with high protein, low carb pork rinds. Don’t knock them till you try them!
- Cast iron for the win – These hefty pans let you start the sauteeing on the stove and effortlessly transfer the dish to the oven to finish. If you don’t have one on hand, you can always sautee the ingredients in one pan and transfer everything to a casserole dish for the oven portion. Not a crisis – just a few more dishes.
- Carbs in green beans, because I know you’re curious: 1 cup has 6 g total, 4 g net. In fact, they’re one of the few options for low carb beans.
Storing Tips
This is the perfect make ahead carb green casserole (although it’s also delicious as a fresh green bean casserole), because it tastes better the next day!
Just place it in an airtight container or wrap well in plastic and store it in the fridge. Most importantly, reheat it in the oven or toaster oven!
Can You Freeze This?
Sure can! Frozen green bean casserole is a delicious side to have stashed in the freezer for an easy meal upgrade — you can reheat from frozen, just be sure to add more pork rinds and cheese.
Recipe Variations
Need some substitutions? Have some ingredients to use up? Let’s see what we can do to this low carb green bean casserole!
- Add more low carb vegetables for a little variety — although, the classic combo of mushrooms and onions in this healthy green bean casserole are just perfect.
- Add protein, like bacon on pancetta — no one will turn down green bean casserole with bacon… Although not traditional, you could turn this dish into a main course with ground sausage, turkey or chicken ala low carb chicken casserole.
More Low Carb Casserole Recipes
Does this low carb green bean casserole have you wanting to eat everything in casserole form?? I get it! I hear you! Here are a few other recipes you may enjoy:
- Low Carb Tuna Casserole
- Low Carb Breakfast Casserole
- Low Carb Taco Casserole
- Low Carb Pizza Casserole
- Eggplant Lasagna
Low Carb Green Bean Casserole
Print Recipe Pin RecipeIngredients
- 2 Pounds Frozen French Cut Green Beans thawed*
- 2 Tablespoons Unsalted Butter
- 2 Cups Mushrooms sliced
- 1 Yellow Onion chopped
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Pepper
- 1 1/2 Cup Heavy Cream
- 1 Teaspoon Xanthan Gum
- 1/2 Teaspoon Tabasco
- 1 Teaspoon Thyme fresh
- 3 Cups Sharp Cheddar Cheese divided
- Pork Rinds optional
Instructions
- Preheat oven to 425 F.
- Wrap the thawed green beans (2 pounds) in a clean kitchen towel, and allow them to drain in a colander while you prep the rest of the ingredients.
- Add pork rinds to a large ziplock bag. Close to seal, and hit the bag with a rolling pin to break them into small, bread crumb sized pieces. Set bag aside.
- Melt butter (2 tablespoons) in a large oven safe skillet.
- Add sliced mushrooms (2 cups), yellow onions (1 chopped), salt (1/2 teaspoon), and pepper (1/4 teaspoon) and saute over medium heat until onions become translucent (about 10 minutes).
- Lower the heat to medium-low and stir in heavy cream (1 1/2 cups), Tabasco (1/2 teaspoon), thyme (1 teaspoon) and xanthan gum (1 teaspoon). Bring the combo to a gentle simmer.
- Cook veggies in simmering cream for 15 minutes, you'll know they're done once the sauce has reduced by half, and it coats the back of a spoon.
- Meanwhile, gently ring out any additional water from your green beans. You want to remove as much liquid from the green beans as possible, without squishing them.
- Stir in the green beans and cheddar cheese (1 cup).
- Taste test to check the seasoning (I usually add an additional 1/2 teaspoon of salt here.)
- Remove from heat, and sprinkle the top of your pan with cheddar (2 cups) and crushed pork rinds.
- Bake for 20 minutes, you'll know the casserole is done once the beans are heated through and the cheese starts to bubble. Enjoy!
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Lindsey's Tips
- To thaw the green beans, I let them sit in the fridge overnight on a large plate.
Nutrition
