Keto Green Bean Casserole

Green bean casserole has been my fave dish at Thanksgiving by far, and ever since I learned to make it as a kid, I always loved doing that, and even started offering to be the one to bring it to our Thanksgiving dinners after all us kids moved out and would all gather at Mom’s for dinner over the years.

We know green bean casserole was always pretty easy to make.

Just dump green beans, cream of mushroom soup, a little milk, pepper, and French fried onions into a dish, stir, and bake.

But that old recipe for green bean casserole does not make a keto-friendly dish, with those starchy battered onions fried in seed oil, and it’s also not very low carb at all, what with canned cream of mushroom soup being 15-19 grams of carbs per serving (mostly flour and other starches, soybean oil, and sugar).

Additionally, the way green bean casserole was made in our house for years is just overall not a very healthy recipe, but certainly a guilty pleasure. Some folks may even prefer the homemade version just because it tastes better. Whether you are low carb or not, I hope this homemade keto green bean casserole will help change your mind about it altogether.

INGREDIENTS

2 cloves garlic, minced
8 ounces fresh mushrooms, diced
1/2 teaspoon xanthan gum
1/2 cup water
1 1/2 to 2 pounds fresh green beans
1/2 stalk celery, diced finely
1 ounce onion, diced finely
3/4 cup heavy whipping cream
1 sprig fresh thyme
4 tablespoons butter, divided
1 teaspoon salt, divided
French fried onions recipe

DIRECTIONS

Preheat oven to 350F.

Make the French fried onions. Remove the onions from oil and place on paper towel to drain. Sprinkle with salt if desired, and set aside.

Trim and wash green beans, and drain. Once drained, cut to about 1 1/2 inch pieces (you could use frozen, too, but cut down the cooking time).

In a large skillet set to medium heat on the stove, heat half the butter and add in the beans, and stir fry for a few minutes until beans are bright green and crisp-tender.

Remove beans and add the celery and onion. Sauté until softened.

Add the remaining butter, the mushrooms, and garlic. Cook about one minute until garlic is fragrant.

Sprinkle the xanthan gum over all, and stir well until mixture is slightly thickened.

Add in the cream and thyme and cook until thickened, whisking to remove any lumps. Place the beans back into the pan and stir gently, coating with the cream of mushroom sauce.

Place all into an 8 x 8″ glass baking dish (this is a small batch, doubles/triples easily) and top with your homemade French fried onions. Bake 30-40 minutes.

Makes 6 servings

NUTRITION INFO

Approx 6 g carbs, 3 g fiber, for 3 net g carbs per serving. The data below is what I put into MyFitnessPal

All together, now! Keto green bean casserole before baking