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 I’m making low carb thanksgiving plans, this low carb green bean casserole recipe and other low carb recipes are at the top of my list!
I can taste the crispy, salty flavors already! Let’s dive in!
This low carb green bean casserole recipe has all the makings of a dream recipe:
- Ready in under an hour!
- Those classic flavors we crave during the holidays!
- Easy, inexpensive ingredients that you already have around!
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:
Green Beans – these crispy, viridescent veggies are packed with fiber and protein. You can buy these fresh, canned, or frozen. I use frozen in this recipe, I find they produce the best consistency. When they thaw, make sure to get the excess water out without squishing them.
Xantham gum – this crucial ingredient helps act as a binder and thickener in places where we would normally use flour. This helps keep our dishes low carb.
Pork Rinds – for some, this is a common weekend snack, for some, it’s a foreign food! This fried pork skin is also called chicharones. This high protein food is low in carbs and makes a great crunchy, salty component where we would often use bread crumbs.
Tools To Make
For this easy low carb green bean casserole recipe, you only need a few special tools:
- Colander – this nifty, holey bowl will let your green beans thaw and drain without having to put too much pressure on them.
- An oven-safe pan – how do you know a pan is oven-safe? For one thing, it won’t have any plastic on it! Good examples of this are a cast-iron skillet or a dutch oven. 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 — It’ll be just as delicious!
This low carb green casserole is one of those special dishes that tastes better the next day. Plus, if you’re making it for a holiday, you get to extend those vacation vibes for another few days!
Just place it in an airtight container or wrap well in plastic and store it in the fridge. Reheat in the oven or toaster oven!
Can You Freeze This?
You can definitely freeze this low carb green bean casserole recipe, both before or after baking. If you’re freezing BEFORE, my pro tip is to keep the pork rinds off until it’s time to bake. This will keep them nice and crispy.
But, if you are freezing leftovers, don’t fear. Simply place in an airtight container and freeze ’til you’re ready to break it back out. Thaw in the fridge for a faster reheat or take it straight from the freezer to the oven. Easy!
Meal Prepping Tips
This green bean casserole is a great side dish for low carb dinners. Bake it all the way through, then separate it into individual airtight containers to have 8 ready-to-go sides!
Pair it with a protein, say, leftover turkey, to make it a complete meal!
Need some substitutions? Have some ingredients to use up? Let’s see what we can do!
How Can I Make This Healthier?
More veggies, huh? Friend, I like your style! You could definitely add some chopped broccoli or asparagus to the green beans for a little variety. How about some cauliflower rice for a green bean cauliflower rice casserole?
For some other veggie-heavy healthy side dishes, try these tasty zucchini enchiladas. Who needs carbs?!
Can I Add Protein (Meat) To This Casserole?
The pork rinds in this dish take the place of the carb-heavy crunchy bread crumbs called for in the classic dish, but they aren’t a complete source of protein. Have no fear, if it’s protein you want, you have some options:
You could add some chopped cooked chicken in with the green beans before baking, which would take this from a side to a full meal! Low carb chicken casserole is a family favorite in our house — I like to use ground chicken, as ground chicken casserole incorporates best with the other casserole ingredients.
Or, try adding canned tuna! No one can turn down this classic and creamy low carb tuna casserole.
Can I Make This Spicy?
There’s a dash of Tabasco in this low carb green bean casserole recipe already, which doesn’t add any heat, just adds complexity to the sauce. If you want to amp that up, feel free to add some extra! Or your preferred bringer of heat!
Can I Sneak In More Veggies?
If you wanted to add some pureed squash into your sauce, you can sneak a little in there without too much flavor change. For a dish that really highlights those attributes, try this zesty spaghetti squash casserole or maybe this easy and delicious low carb squash casserole.
Or you can incorporate some cauliflower into the toppings for added nutritional value, like this hearty,drool-worthy low carb shepherd’s pie!
Low Carb Green Bean Casserole
- 2 Pounds Frozen French Cut Green Beans thawed*
- 2 Tablespoons Butter
- 2 Cups Mushrooms sliced
- 1 Yellow Onion chopped
- 1/2 Teaspoon 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 Cheddar divided
- Pork Rinds optional
- Preheat oven to 425 F.
- Wrap the thawed green beans 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 in a large oven safe skillet.
- Add mushrooms, onions, salt, and pepper, and saute over medium heat until onions become translucent (about 10 minutes).
- Lower the heat to medium-low and stir in heavy cream, Tabasco, thyme and xanthan gum. 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 1 cup of cheddar cheese.
- 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 2 cups of cheddar 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!
I know healthy casseroles are a weekly staple around here. Want a fresh infusion of ideas? You’ll love these tasty combos!
- Low Carb Cheeseburger Casserole
- Low Carb Pizza Casserole
- Loaded Cauliflower Casserole
- Healthy Breakfast Casserole
- Low Carb Breakfast Casserole
I think you’re going to find this low carb green bean casserole recipe to be as satisfying and comforting as the original. Comment below with your fave holiday to have this classic side! Enjoyyy!