Low Carb, Keto Friendly Green Bean Casserole
This scrumptious low carb, keto friendly Green Bean and Mushroom Casserole recipe is the perfect side to add to your menu. Head over to the Keto-Friendly section of the blog to check out all of the other great low-carb recipes!
Hey, y'all! We've been eating a lot of green veggies since we started this whole half-assed Keto endeavor. I can't tell you how many heads of broccoli and green beans I have consumed over the last month. Eating plain old green beans gets boring after a while so recently I hit the kitchen to come up with a keto-friendly version of the classic green bean casserole from scratch!
I have to be honest, my family was never big into green bean casseroles growing up. From what I hear, most families have it served at pretty much every holiday meal, family reunions and potlucks, that simply wasn't the case in our family. We were plain green bean folks, and that was that.
I'm sure you're familiar with the traditional recipe consisting of a can of Campbell's Cream of Mushroom Soup, canned green beans topped with salty fried onions. Well, clearly that combination isn't going to cut it with the new healthy low-carb lifestyle we're living.
I created a brand spanking new version featuring fresh sliced mushrooms and green beans smothered in a creamy sauce made from parmesan, onion, and garlic infused cream cheese. Holy god was this dish incredible! I ended up making it twice last week and we ate it for four or five dinners straight. This stuff is absolutely dynamite!
What do I serve with this dish?
2 16 oz cans green beans (or 1 pound steamed green beans) 2 tbsp butter 8 oz sliced mushrooms 8 oz cream cheese, softened 1 tbsp white wine vinegar 2 cloves garlic, peeled and crushed 1 1/2 tsp onion powder 1/2 cup low sodium chicken stock 1/2 cup + 1/2 cup finely grated parmesan cheese, divided
1. Preheat oven to 350 degrees. Spray an oval baking dish with nonstick spray. Set aside.
2. Melt butter in a skillet over medium-high heat. Once the butter has melted completely, add in the mushrooms and season with salt and pepper. Cook the mushrooms until tender, about 5 minutes. Transfer the mushrooms to the 8x8 baking dish.
3. Add green beans to the mushroom mixture.
4. Meanwhile, in a large mixing bowl, whip cream cheese with a mixer until smooth. Add in vinegar, garlic, and onion powder. Mix to combine. Slowly add in the stock, mixing until smooth after each addition. Stir in 1/2 cup parmesan cheese. Add salt, if necessary.
4. Pour the cream cheese mixture over the beans and mushrooms. Sprinkle the remaining 1/2 cup parmesan cheese on top.
5. Bake at 350 for 30 minutes or until the casserole is bubbly and the cheese has melted. Put under the broiler for 1 to 2 minutes, if desired, to brown the cheese.
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