Home » Low Carb Green Bean Casserole

Low Carb Green Bean Casserole

Low Carb GREEN BEAN CASSEROLE with Easy Keto Cream Of Mushroom Soup Recipe Hack!

Join me for a Highfalutin’ Original Recipe that’s sure to be a favorite Thanksgiving side dish or holiday casserole. We take the traditional green bean casserole recipe and turn it on it’s head. The secret to this keto casserole is finding a substitute for the traditional condensed cream of mushroom soup. We take a little extra time to make a low carb substitute for Campbell’s Cream Of Mushroom Soup.

Low Carb Green Bean Casserole by Highfalutin' Low Carb
Low Carb Green Bean Casserole with Keto Cream of Mushroom Soup

Low Carb Green Bean Casserole

5 from 1 vote
Recipe by Wes Shoemaker – Highfalutin’ Low Carb Course: Sides, VegetablesCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

357

kcal

The whole family will love this delicious low carb remake of the quintessential Green Bean Casserole. The flavorful keto substitute for canned cream of mushroom soup creates a tremendous flavor impact, and is good enough to eat all by itself.

Ingredients

  • Soup
  • 3 tablespoons butter

  • 1/2 medium white onion, diced

  • 12 oz. white button mushrooms

  • 1 1/2 cups heavy cream

  • 1 1/2 cups chicken broth

  • 3 ounces cream cheese

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/4 teaspoon garlic powder

  • Casserole
  • 2 tablespoons avocado oil or butter

  • 2 pounds green beans, trimmed and cut

  • 12 oz sliced mushrooms

  • 1/2 medium white onion, thin sliced

  • 1 cup shredded cheddar

  • Topping
  • 1/2 cup grated parmesan cheese

  • 1/2 cup crushed pork rinds

  • 1/2 cup sliced almonds

Directions

  • Preheat oven to 375 ˚F.
  • In a food processor, pulse the 1/2 white onion and 12 ounces of mushrooms until finely chopped.
  • In a large skillet, melt the butter and saute the onion and mushroom mixture over medium heat until cooked thoroughly, about 8 minutes.
  • Add the heavy cream, chicken broth, and cream cheese to the pan and reduce over medium-low heat for 8-10 minutes, stirring frequently to prevent burning. Remove from pan and allow to briefly cool.
  • Wipe out the skillet, and melt the butter or oil, and saute the additional sliced onions and mushrooms until tender, about 8 minutes.
  • While this cooks, blanch the green beans in boiling water for about 7 minutes, or steam in the microwave in a glass bowl with 1/2 cup of water. Drain well.
  • Spray a large casserole dish with cooking spray. Mix together the blanched green beans, sautéed mushroom and onion mixture, shredded cheddar cheese, and most (maybe all) of the reserved mushroom soup. Combine well.
  • Cook in at 375˚F for 20 minutes. Stir well. Sprinkle the topping over the casserole and return to the oven for 10 more minutes. Allow to cool and enjoy!

Recipe Video

Notes

  • You may not need to use all of the soup in the casserole. Use your judgement based on the size and amount of green beans.

Did you make this recipe?

Tag @highfalutinlowcarb on Instagram and hashtag it #highfalutinlowcarb

Did you make this recipe?

Like us on Facebook

Nutrition Facts

10 servings per recipe


  • Amount Per ServingCalories357
  • % Daily Value *
  • Total Fat 30g 47%
    • Total Carbohydrate 12g 4%
      • Dietary Fiber 4g 16%
    • Protein 12g 24%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

      Leave a Comment

      Your email address will not be published. Required fields are marked *

      *