This Keto Green Bean Casserole for your holiday gathering is all the flavor and texture goodness of the original version without all the wheat!
When I first wrote out my Thanksgiving food list for the blog this year, I thought I’d find myself heavy on the dessert side. Boy was I wrong!
I was quickly reminded that it’s the side dishes that I look forward to the most. In fact, over half of the recipes I’m making this month are side dishes.
I love meat, and I love dessert, but there is something about a casserole side dish that seems to comfort me the most …and those that know me best, they know I LOVE my comfort food!
I recognize that food, first and foremost, should be treated as sustenance. Good nutrition is required for a healthy body and mind.
But if I can have nutrition that also tastes amazing…well, then I get to have my cake and eat it too! More on cake in a later post…today is side dishes! Focus, Cathy!
My Personal Holiday Food Challenge!
For the months of November and December, in honor of all those trying to stay Keto Through the Holidays, I will be posting my favorite holiday food, but ketofied.
Some of the dishes will be new for me, ones I have never ketofied before. I expect some to even be epic failures. But the recipes that are a success, I will certainly share with you.
If all goes well, here are my recipe plans for the months of November and December. As I upload the recipes, I will come back to link them all in the blog posts. If they fail, I will mention that too, or find another recipe.
How to Make Keto Green Bean Casserole for Your Holiday Gathering
Begin with 2 lbs of fresh green beans, trimmed and cut down into bite side pieces. After trimming the ends off, I was left with about 1 1/2 lbs of green beans. Because fresh green beans take a while to cook and soften, I recommend boiling them first, until they are tender, yet still crisp.
Once the green beans are cooked to crispy-tender, set aside and begin preparing your Cream of Mushroom Soup.
The original version of this recipe includes a can of Cream of Mushroom Soup. Since the canned version uses wheat flour as a thickening agent, I knew it would not work.
I modified my Creamy Chicken Soup recipe (and greatly simplified it) to come up with a keto-approved version of Cream of Mushroom Soup.
To make the soup, melt 1 tablespoon of butter in a medium saucepan over medium-high heat. Once the butter is melted and bubbling, add diced mushrooms and cook until the mushrooms release their juices.
Next, add in chicken broth, onion powder, and garlic powder, and bring it all to a boil.
Once your soup is boiling, reduce the heat to medium, add heavy cream and cream cheese. Then, cook until the cream cheese is fully melted, stirring frequently.
Reduce the heat again to medium-low, sprinkle in some xanthan gum, and continue to stir and cook until the soup thickens.
Finally, add liquid smoke, salt, and pepper. Stir the final soup again, and remove from heat.
Now it’s time to assemble your casserole!
Spread the green beans out in an 8 x 11 casserole dish.
Pour your homemade cream of chicken soup over the green beans, and bake uncovered at 375 degrees F for 18-20 minutes.
Remove from the oven, give it a quick stir, and sprinkle crumbled parmesan cheese crisp on top. Then, bake for an additional 5 minutes.
Remove the casserole from the oven, allow to cool slightly, and ENJOY!
There are many ingredients you could add to this dish to make it even yummier.
Sauteed Onions (cooked with the mushroom soup)
Bacon (because I think we can all agree, bacon makes everything better!)
Pork Rink Panko crumbs
Do you have any ingredients you like to use to jazz up a green bean casserole? Let me know if the comments below!
Now I have a favor to ask! If you enjoy this keto green bean casserole recipe, please give me a star rating in the recipe card below and share this post on your favorite social media platform.
For the Cream of Mushroom Soup:
- 1 tablespoon butter
- 8 ounces white button mushrooms, diced
- 3/4 cup chicken broth
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/2 cup heavy cream
- 1 oz cream cheese
- 1/2 tsp xanthan gum
- 1/2 tsp liquid smoke
- Salt and pepper, to taste
For the Green Bean Casserole:
- 2 cups of homemade Cream of Mushroom Soup (recipe above)
- 2 lbs green beans, trimmed and cooked to your liking
For the Topping
Prepare the Green beans:
- Preheat the oven to 375 degrees F.
- Cook the green beans till they are tender, yet still crispy (either in the microwave or the stovetop), and set aside
Prepare the Cream of mushroom soup:
- In a large saucepan over medium-high heat, melt the butter, then add in the mushrooms and cook until they release their liquid, about 5-7 minutes.
- Add in the chicken broth, onion powder, and garlic powder and bring to a boil.
- Reduce heat to medium, and add in the heavy cream and cream cheese, stirring occasionally until the cream cheese is fully melted.
- Reduce heat to medium-low and add in the xanthan gum. Continue cooking until soup thickens.
- Stir in the liquid smoke, and add salt and pepper to taste.
- (Optional, if you do not like chunks of mushrooms, you can use an emulsifier wand to blend it until smooth)
- Remove from heat and allow to cool slightly.
Make the casserole:
- Place the cooked green beans in an 8x11 casserole dish.
- Stir together 2 cups of the cream of mushroom soup and liquid smoke in a separate bowl, then pour over the green beans in the casserole dish.
- Bake at 375 degrees F for 18-20 minutes.
- Remove from the oven, give it a quick stir, and the crumbled Parmesan crisp on top.
- Then, continue baking for an additional 5 minutes.
- Serve and Enjoy!
Amount Per Serving: Calories: 110.92Total Fat: 7.05gSaturated Fat: 4.14gSodium: 58.68mgCarbohydrates: 10.48gFiber: 3.14gSugar: 4.15gProtein: 3.47g