This casserole is an easy, lower-carb remake of the classic Thanksgiving side dish that’s also perfect for busy weeknights!
Green bean casserole was a staple of Thanksgiving dinners when I was growing up. I’m not sure why, though, because there was always a lot of it left untouched after the feast. Once I was on my own, I became a convert to simple steamed green beans. Enter my keto-dedicated boyfriend, who has much fonder memories of a creamy, savory green bean dish—that no longer fits into his low-carb lifestyle. When I discovered this low-carb keto green bean casserole recipe, I became his culinary hero!
I love that all the ingredients are items I usually keep on hand, so I don’t have to go searching for anything unusual. I also love how excited my boyfriend gets when he knows I’m making it! He gets all nostalgic from his first bite, reveling in the rich savoriness of the creamy sauce, the tender-crisp texture of the green beans, and the rich, salty crunch of the bacon. He says it reminds him of home.
This is a great dish for weeknights when I get home before him. But I especially like making it for Sunday get-togethers with his college friends. They’ll grill something meaty, and it always pairs beautifully with this casserole.
Is Low-Carb Keto Green Bean Casserole Healthy?
This casserole is generally healthy, especially for those following a low-carb or keto diet. It’s lower in carbs than traditional versions—which use canned soup and fried onions—thanks to the inclusion of fresh ingredients that amp up the nutrient density and avoid processed additives. This wholesome side dish provides a good balance of fiber, protein, and healthy fats. Green beans are a good source of vitamin C for immune support, vitamin K for bone health, and potassium, which is especially important for maintaining electrolyte balance on a ketogenic diet. Mushrooms and onions add antioxidants and phytonutrients.
The sodium content is on the high side, mostly from the bacon and added salt, so those watching their intake could opt for lower-sodium turkey bacon and skip the added salt. Make this a dairy-free side by subbing in a half cup full-fat coconut milk for the half-and-half, a half cup unsweetened plain almond milk for the 2%, and a plant-based alternative for the cream cheese.
Green Beans: Your Keto-Friendly BFF
Green beans deliver the perfect combination of low net carbs, fiber, vitamins, and minerals—making them a smart and tasty choice for keto dieters. With just 3.6 grams of net carbs per 100 grams, they fit easily into daily carb limits, allowing you to enjoy generous servings without worrying about undermining your goals. Their high fiber content not only supports digestive health but also helps you feel full and satisfied. Plus, their low calorie count and high nutrient content mean you can add bulk and nutrition to your meals without adding excess calories. Add to all that goodness their yummy taste and crisp-tender texture, and it’s easy to see that green beans are an ideal vegetable for anyone—whether you’re living that low-carb lifestyle or not!
How Do I Store Leftovers?
Let leftover green bean casserole cool to room temp, then transfer to an airtight container and store in the fridge for up to 4 days. For longer storage, place the casserole in a freezer-safe container or wrap tightly with foil and freeze for up to 2 months. To avoid sogginess, freeze the casserole without the bacon topping and add freshly cooked bacon when reheating. Thaw in the fridge overnight. Warm individual servings in the microwave for 1–2 minutes, or reheat larger portions covered in a 350°F oven for 15–20 minutes, until hot throughout.
Serving Suggestions
A low-carb keto green bean casserole is the perfect contribution to any potluck gathering. It’s also a great weeknight dinner side when paired with mains like Rosemary Steak, Pan-Seared Salmon, or Smothered Pork Chops. Add some Instant-Pot Mashed Cauliflower and a light dessert, like this tangy Lemon Tart, for a satisfyingly complete meal.
Recipe
Ingredients
- 6 slices bacon
- 2 cups mushrooms sliced
- 1 cup onion diced
- 2/3 cup half-and-half
- 1/3 cup 2% milk
- 1/4 cup full-fat cream cheese
- 1 1/4 teaspoons sea salt
- 1/4 teaspoon pepper
- 1 pound green beans trimmed
Instructions
- Preheat oven to 350°F and heat a large skillet over medium heat.
- Cook the bacon in the skillet until golden brown and crispy on each side. This takes roughly 4 minutes per side. Once cooked, transfer to a plate lined with paper towels and blot off any excess fat. Discard most of the fat in the pan, reserving about 1 tablespoon.
- Heat the skillet to medium-high and add the mushrooms and onion. Cook, stirring occasionally, until golden brown, about 3 minutes.
- Add all the other ingredients except the beans to the skillet. Bring to a boil. Stir constantly while boiling until the mixture begins to thicken, about 4 minutes. Reduce heat to medium. Cook and stir occasionally until the mixture is very thick, about the consistency of condensed soup, about 7-8 minutes.
- While the sauce cooks, bring a large pot of salted water to a boil. Add the green beans and cook until they just begin to become fork-tender, about 7-8 minutes. Drain. Pat off as much remaining water as possible with a paper towel.
- Add the green beans to the sauce and stir until well coated. Press mixture into an 8×8-inch baking pan. Bake in the preheated oven until bubbly, about 15-20 minutes.
- While the casserole bakes, place the cooked bacon in a food processor and pulse until small crumbs form. Sprinkle on the casserole and bake for an additional 5 minutes.
- Serve immediately.
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