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Low-Carb Green Bean Casserole – ultra creamy, cheesy and delicious holiday staple made low-carb and gluten-free, Keto friendly.
The sauce is made with cream cheese and heavy cream and no mushroom soup. Fresh green beans and cheesy onion topping. The topping of this low-carb green bean casserole is not crunchy, but I’ve included some suggestions int he recipe notes. Don’t miss out on this classic this holiday season.
Can you make a green bean casserole without mushroom soup?
Yes, you sure can. This is how I usually make it. I never use mushroom soup.
I sauté mushrooms, then make a creamy sauce (heavy cream and cream cheese based in this recipe) and add mushrooms to the sauce.
Can you use fresh or frozen green beans in this low-carb green bean casserole?
Either fresh or frozen (defrosted) green beans work in this recipe.
You can even pre-cook the green beans by boiling them for 3 minutes, before you add them to the sauce, if you prefer very soft green beans. Canned green beans could be also used, but this will make the taste of the dish different.
How long to bake green bean casserole?
Bake at 350 F for 30 minutes, or until the beans are tender.
Can you make this Low-Carb Green Bean Casserole in advance?
Don’t make it more than 1 day in advance, due to its creamy nature, it may be ok for 2-3 days, but it tastes best when fresh.
Can you make a crunchy topping?
When I make a regular, non low-carb green bean casserole, I use Panko Bread crumbs.
For this low-carb version, I completely skipped the crunchy topping and made a topping with sautéed onions and cheese (Mozzarella and Parmesan).
If you definitely want a crunchy topping, you can add up to 1 cup of crushed pork rinds to the onions and cheese. Lately, even though I follow low-carb lifestyle, I have not been a fan of pork rinds…
More Green Bean Recipes:
- Green Bean Casserole No Mushroom Soup
- Baked Green Beans With Parmesan Cheese
- Simple Skillet Green Beans
Low-Carb Green Bean Casserole
Ingredients
For the topping:
- 1 tbsp butter
- 1 large onion
- 1 cup mozzarella
- 1/2 cup Parmesan
For the sauce:
- 1 1/2 cups heavy cream
- 4 oz cream cheese
- 2 cups mushrooms, sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 clove garlic
- 1 tbsp butter
- 1 clove garlic
- 1-2 tsp cornstarch, optional
Other:
- 1 lb green beans
- bacon, for topping, optional
Instructions
- Sauté onions in 1 tablespoon of butter until golden. Transfer to a plate.
- Prepare the green beans, by cooking in hot boiling water for 4-5 minutes, then drain and rinse with ice cold water.
- To prepare the sauce: cook mushrooms in butter, seasoned with salt and pepper for 4-5 minutes, stirring frequently. Add garlic (optional) and cook for 1 minute. Add heavy cream, cream cheese, salt and pepper. Cook stirring frequently for 5 minutes, until the sauce gets creamy and there are no bug chunks of cream cheese. If you'd like to thicken the sauce, you can mix cornstarch with 2 tbsp of cold water and add it to the sauce. Stir to combine.
- Grease a 9x9 baking dish (you can use a similar sized dish) with cooking spray. Add the green beans. Top with the sauce. Add cheeses and onion.
- Bake for 30 minutes, until the top is bubbly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was really creamy and very delicious. Thanks for the recipe!