This elevated Keto Green Bean Casserole is creamy, cheesy perfection any time of year.
We all know how yummy the traditional green bean casserole is and how it is a staple on Thanksgiving tables. Sadly, canned mushroom and onion soups can also contain unnecessary chemical additives and ingredients that aren’t in specific diets. For those who follow a keto diet or want a fresher (and more delicious—in my opinion) version of this holiday staple, we bring you the keto green bean casserole recipe.
With only 15 minutes of preparation and 30 minutes of cooking, you can get this dish on the table in roughly the same time as the original version. There’s nothing like the savory taste of freshly sautéed onions and mushrooms to elevate a dish to new heights. The chicken broth and heavy cream create a smooth, creamy base that envelops the blanched green beans in abundant flavor. Get your taste buds ready for a delicious treat.
Why I Love This Recipe
I strive to recreate family favorites while making them low-carb and gluten-free. This recipe transforms the standard, well-loved green bean casserole into a cheesy, creamy delight. It is as easy to make as the original, but the taste is out of this world.
Sautéing the onions and mushrooms adds more texture and flavor to the recipe than condensed mushroom soup. You can slice or chop the mushrooms based on your family’s preference. While I prefer using fresh green beans that I blanch for a few minutes in boiling water, you can also use frozen or canned, drained green beans. For frozen green beans, make sure to thaw and drain them first to avoid a soggy casserole.
Do I Have To Blanch The Green Beans First?
Blanching the green beans is a crucial step when using fresh vegetables. However, there are alternative ways to prepare them. You can sauté them in a skillet in avocado oil or an avocado/olive oil blend for a few minutes before you cook the other veggies. Remove the green beans from the pan when bright green and set aside. You can also microwave them briefly for 2 to 3 minutes, but I don’t recommend this as it is too easy to overcook them this way.
How to Make Ahead and Store
There are several ways to make this dish ahead. Before making this recipe, you can prep your green beans and refrigerate them in a zipper bag or airtight container for up to 48 hours. Another approach is to blanch your green beans and continue with the remaining directions until you transfer the green bean and sauce mixture to the baking dish. Let the vegetables cool, cover them tightly, and store them in the fridge until they are ready to bake.
Serving Suggestions
You don’t need to wait until November to make this keto green bean casserole, as it is a perfect accompaniment to any meal any time of year. Since you already use chicken stock in this dish, finding other recipes that contain that ingredient simultaneously is a win-win situation. Try Garlic Chicken Thighs or Creamy Garlic Chicken to accompany your veggies. Get an early start on the holiday season and make a Slow Cooker Turkey Breast, which uses some of that extra chicken broth. Make some Pumpkin Snickerdoodles for dessert and surprise your family with a preview of autumn’s delicious flavors.
Keto Green Bean Casserole
Ingredients
- 1 pound fresh green beans trimmed and halved
- 2 tablespoons butter
- 1 small onion finely chopped
- 8 ounces mushrooms sliced
- 2 cloves garlic minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 350°F.
- Blanch the green beans in boiling water for 3 minutes, then plunge into ice water to stop the cooking process. Drain well.
- In a skillet, melt butter over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add mushrooms and garlic to the skillet, sautéing until mushrooms are browned, about 5 minutes.
- Pour in chicken broth and heavy cream, bring to a simmer. Season with salt and pepper. Continue to simmer until the mixture thickens slightly, about 10 minutes.
- Stir in the blanched green beans into the mushroom sauce.
- Transfer the green bean mixture to a baking dish. Sprinkle with cheddar and Parmesan cheese.
- Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
- Serve warm.
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