Low Carb Green Bean Casserole from Scratch

Low Carb Green Bean Casserole from Scratch

A comfort food and a healthy side dish too. The rich sauce and fresh green beans steal the show. One of my most asked for side dish during the cold months. This recipe makes enough for five generous servings but can easily be doubled without any additional steps.

Course Side Dish

Cuisine American

Keyword gluten free

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 180kcal

Author Brandy

Equipment

Ingredients

3 slices bacon cooked crispy & diced
¼ onion * Chopped- about 2 oz.
1-2 cloves garlic minced - or about ¼-½ tsp dry garlic
6 oz mushrooms any kind you like. I used sliced buttons.
½ cup chicken broth
4 oz cream cheese softened and cubed - you can soften in the microwave if necessary.
¼ cup unsweetened almond milk
¼ cup Parmesan * or any cheese you like - shredded
salt to taste
pepper to taste
½ lb Green Beans Fresh & trimmed to 2 inch bite size pieces.

Optional toppings

crushed pork rinds
additional shredded cheese
sliced onions

Instructions

Preheat oven to 350°F or 177°C. Prepare a medium sized, oven safe baking dish with oil or butter.
Trim fresh green beans to bite sized pieces while your salted stock pot comes to a boil. Blanch the green beans in the boiling water for 8 minutes until al dente but not mushy. They should bright green.
While the green beans are in the stock pot fry the bacon in a large wok or large frying pan. Chop the garlic, onions and mushrooms while the bacon is frying.
Remove the bacon and set aside to drain and cool.
Use the same pan and the bacon grease to fry the garlic and onions until slightly translucent (2-3 minutes). Don't let them brown (burnt garlic sucks).
Add the mushrooms and saute for a couple of minutes. They will start releasing juices.
Pour in the chicken broth, almond milk and cream cheese cubes and let just simmer until the cheese starts to melt. Keep stirring and don't boil or it will be grainy. Add the Parmesan cheese and stir until melted and combined. Turn off heat.
This is a thick sauce and not like the soupy traditional recipe for green bean casserole. If you want it thinner, add more almond milk or chicken broth a bit at a time until its the best consistency for you.
Chop bacon into small pieces and add back to the skillet and stir until they are mixed in.
Dump the green beans into the skillet and mix until combined.
Spoon into the prepared baking dish and add any desired toppings.
See post for notes about toppings if needed.
Bake at 350°F or 177°C for 30-40 minutes until heated through. Serve hot.

Notes

Sometimes I double the recipe if I am serving this for holidays or if I know I will need a quick, ready made side for the upcoming week.

Nutrition