This delicious Low-Carb Green Bean and Mushroom Casserole recipe is perfect for the holidays! It can be a part of a low-carb, LC/HF, keto, Atkins, diabetic, or Banting diet.
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This Low-Carb Green Bean and Mushroom Casserole is loaded with green beans and mushrooms in a cheesy creamy sauce scented with garlic and onions. More cheese on the top adds even more parmesan goodness!
I was inspired to create this recipe by THE green bean casserole recipe. You know the one–It finds its way into every reunion, onto every Thanksgiving table, and into every pot-luck dinner. This onion-topped tradition is an old standby recipe that may just be more American than apple pie.
Of course, the traditional recipe made with a can of soup and fried onions doesn’t quite work with a low-carb diet, so I went to work in the kitchen. I can’t have my followers missing out on a green bean casserole this Thanksgiving!
My version uses real sliced mushrooms and a creamy sauce made from parmesan and garlic infused cream cheese. Instead of using fried onions on top, I put the onion flavor in the sauce using onion powder instead of onions to keep the carb count down. That doesn’t mean that the top of the casserole is boring! Lots of grated parmesan crowns this casserole with cheesy goodness.
Don’t miss out on green bean casserole this holiday season! Go ahead–celebrate the holidays with this low-carb version of an American tradition! Enjoy!
PS: Don’t forget to check out our other recipes that are perfect for the holidays! Our pecan stuffing, cranberry sauce, and pumpkin mousse pie are sure to make your Thanksgiving special! This easy keto cranberry sauce from Keto Cooking Wins and a ham made with this sugar free ham glaze from My Life Cookbook will also add goodness to your holiday table.
Low-Carb Green Bean, Mushroom, and Parmesan Casserole
This delicious Low-Carb Green Bean and Mushroom Casserole recipe is perfect for the holidays! It can be part of a low-carb, LC/HF, keto, Atkins, diabetic, or Banting diet.
- 1 pound green beans fresh or frozen, sliced into 1-2 inch segments.
- 2 tablespoons butter
- 8 ounces mushrooms sliced
- sea salt
- black pepper freshly ground
- 8 ounces cream cheese room temperature
- 1 tablespoon white wine vinegar
- 2 cloves garlic peeled and crushed
- 1 1/2 teaspoon onion powder
- 1/2 cup chicken or vegetable stock low salt
- 1/4 teaspoon sea salt or to taste
- 1 cup parmesan cheese finely grated, quantity divided
Preheat oven to 350º Fahrenheit. Prepare a 8" X 8" baking pan by spraying it with coconut oil spray or greasing with butter.
Fill lower part of steamer with 1 1/2 to 2 inches of water. Bring water to a simmer.
When water has reached a simmer, place green beans in the top portion of the steamer. Sprinkle lightly with salt. Cover and place over the simmering water in the lower portion of the steamer. Steam beans until crisp-tender--about 8-10 minutes. Transfer beans to the prepared baking pan.
Heat a large skillet over medium-high. Add butter. When butter has melted and has stopped foaming, add mushrooms. Lightly season mushrooms with salt and pepper.
Cook mushrooms, stirring occasionally, until tender--about 5 minutes. Transfer to baking dish.
Meanwhile, In a large mixing bowl, whip cream cheese with a mixer until smooth. Blend in vinegar, garlic, and onion powder.
Gradually add the stock, one tablespoon or so at a time, mixing until smooth after each addition. Stir in 1/2 cup of parmesan cheese. Taste and add salt if necessary. Taste after salting and adjust seasoning if needed.
Spread the cream cheese mixture over the beans and mushrooms in the baking dish. Sprinkle the remaining parmesan over top. Bake in the preheated oven until bubbly in the center and cheese is melted--about 35 minutes.
If cheese topping is not browned to your liking, place under the broiler for 1-2 minutes to brown. Allow to cool 5-10 minutes before serving.
Serving size: 1/9th of the casserole
Fat (g): 23
Carbs (g): 7
Fiber (g): 2
Protein (g): 20
Net carbs (g): 5
Made this for the first time tonight. We loved it! A good side dish for our keto diet!
Yay! Glad it was a hit!
1/9th of the recipe is a serving??????
I usually make it in a square pan, so I cut two cuts one way to divide it into thirds, the cut two cuts the other way to divide it into nine portions.
Made this tonight and added chicken breasts to make it a meal my family loved it and asked if we could have it a couple times a month
I love the idea of adding chicken breasts to make this a meal!
Do you think you could make this the night before? Thinking about making it for Thanksgiving!
I haven’t tried this, but I think it would be okay. I would assemble it the day before, then bake it the day of. Let me know how it goes!
I have done this with regular green beak casserole…have everything measure and mixed together except the topping (don’t want the onions to get soggy, but that doesn’t apply with this recipe) when traveling several states for Thanksgiving….I’ve got to think you are right, just mix it all up, cover and take out and cook the next day, should work awesome.
I made this tonight and it all curled.
I suspect this happened because you added the liquid to the cream cheese too quickly. You need to add it very slowly and beat it between each addition.
Fried up my own Videlia onions for the top
Was really really good… I actually prefer this to the higher carb can of soup one Thanks!
Sounds awesome! I think I prefer it to the traditional version as well.
I will make this but will likely still add the onions on top….the family just won’t like it without. But I have taken numerous recipes that require canned soup, and found “from scratch” recipe verisions (skillet Tuna Noodle Casserole is one) because I’m trying to get away from preservatives, I think they are part of the health issues (i.e. obesity) and allergies our society has developed wide-spread (check it out…cultures that don’t have the convenience factor of pre-packaged food have much fewer food allergies and other health issues…the Japanese seem to live forever AND are for the most part slim people), AND one of the regular meals Mom made growing up was ground beef with onions and Campbell’s condensed cream of mushroom soup on it, we ate it ALL THE TIME she would make a big pan at the beginning of the week, and then we’d eat it until it was done), and I now HATE Campbell’s cream of mushroom.
However I tried the variation on green bean casserole with cream of chicken soup, and it just was not the same. So this recipe is a welcome addition…think I will try it tonight with chicken breasts, maybe seared in the frying pan first, then put right in the pan with the beans. Sounds yummy!!
Let us know how it goes!
Just made this for Thanksgiving. It was awesome. I woukd definitely try with chicken on other occasions to make a meal, that’s how good it was.
Recipe is fantastic:)
We just made it today
One thing is a bit peculiar – the macro count.
cup of parmesane and 8oz of cream cheese ads up to 1200 kcal ( give or take)
And according to info label (1/9) one serving holds 320kcal ( so whole thing has to have 2880 kcal.
So where the 1680 kcal is coming from?
Mushrooms or beans?:;);)
Glad you enjoyed the recipe!
Every once in a while I make a mistake or the program I use makes a mistake. While I do this as a service and try to be accurate, I always like to recommend that people calculate their own macros if they are super important to them. I’ll put recalculating macros for this recipe on my list of things to do.
I just have to tell you that we have been making your recipe for two or three years now and not just for a holiday. This year we had our non keto friends come for thanksgiving and one of them is so super picky on foods. He gobbled it up. His wife, one of my besties said it was the best green bean casserole she ever had and why didn’t it taste like the normal thing. So I told her I make a special keto one. She said I had to share the recipe so I did. I have given this out to my keto group I have on fb and so on. It has been a dietary godsend. And by the way, I hate green beans but I love this. We use canned for it and it still works great, I have used fresh once and frozen once but don’t tend to have them on hand or have time much. Thank you for such a great keto recipe!
I’m so glad the casserole is a hit! What wonderful news to receive on Christmas eve.