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An Every-Meal Keto-Friendly Green Bean Casserole – Not just for Thanksgiving

August 8, 2018

Does anyone else have a constant, serious, burning desire to eat green bean casserole for legitimately every single meal? Oh, just me. Alright.

If you answered no, it’s because you haven’t tried this recipe yet. It’s de-licious and will definitely have you scraping the bowl to get the very last drop. It’s all completely homemade, but it couldn’t be any easier – just a few more simple steps than a traditional green bean casserole and a billion lightyears better. I promise, you’ll keep this recipe forever and ever.

 

When contemplating what recipe I’d share as a first-time o-fish blogger, I knew I couldn’t stray far from the simple, down-home, cheesy goodness that I gravitate towards. I’m a self-proclaimed foodie with butter running through my veins and it didn’t take me long to decide that this keto green bean casserole was worthy enough to be recipe numero uno.

This recipe came to be one day when I was Pinteresting to find a delicious late keto-friendly lunch. In one picture or another, there was a side of green bean casserole – very suddenly, that’s all I wanted. I had all of the ingredients to keto-fy it, which, was of course, fate. Since that day, I’ve made this recipe over and over and over again and I fall deeper and deeper in love every time.

A note of wisdom here. Even if you’re not keto, your family will SWOON over this recipe. They will literally be begging for more. Living in our home as the sole green bean casserole lover is lonely, but when I make this, I eat it for every meal (and snack) until it’s gone.

Over the course of perfecting this, I’ve learned a few things like:

  • Cut your bacon into pieces while it’s still raw. This means you don’t have to crumble it later, which translates to more bacon in the dish and less tiny crumbs of goodness everywhere else. Also, it cooks faster.
  • Use a chopper for your mushrooms. It would legitimately take you all day to get them as a-little-larger-than-minced like they should be. I use this chopper.
  • Do not drain the delicious mushroom juice that comes from cooking. It’s delicious and is absolutely necessary for the flavor.

Okay, enough rambling. Here’s the recipe:

Category, DifficultyBeginner

Yields6 Servings
Prep Time15 minsCook Time23 minsTotal Time38 mins

 29 oz French Style Green Beans (2 cans)
 8 oz Portobella Mushrooms
 2 cups Shredded Colby Jack Cheese
 0.50 cup Heavy Whipping Cream
 0.25 lb Bacon (About 5 Slices)
 2 oz Cream Cheese
 4 tbsp Butter
 1 tbsp Olive Oil
 1.50 tsp Onion Powder
 1.50 tsp Garlic Powder
 1 pinch Salt and Pepper

1

Preheat oven to 350 degrees.

2

Begin by cooking your bacon. You want to remove it when it's pretty crispy - but be careful not to burn it! Remove bacon and wipe pan.

3

Add butter and olive oil to pan. Chop mushrooms. You want them larger than a mince, but smaller than a dice.

4

Add mushrooms to butter and oil. Cook on medium-low for 4 minutes.

5

While mushrooms are cooking, drain green beans and add into the baking dish. I use a 2 quart baking dish.

6

Add half of the shredded cheese to the green beans.

7

When mushrooms are darker in color and liquid has doubled, add cream cheese. Melt.

8

Once cream cheese has melted, add heavy whipping cream, spices and salt and pepper.

9

Turn up heat to medium and stir until cream becomes heated, spices are distributed throughout and sauce begins to thicken.

10

Add mushroom mixture to green beans. Stir to combine.

11

Top with the remaining shredded cheese. Bake for 15 minutes.

12

Remove after 15 minutes of baking and add the bacon to the top. Bake for an additional 8 minutes.

Nutrition Facts

Serving Size 1/2 Cup

Servings 6


Amount Per Serving
Calories 367
% Daily Value *
Total Fat 30.3g47%
Saturated Fat 17.2g86%
Trans Fat 0g
Cholesterol 83.6mg28%
Total Carbohydrate 8.6g3%
Dietary Fiber 2.7g11%
Sugars 4.1g
Protein 13.5g27%

Vitamin A 16.3%
Vitamin C 8.2%
Calcium 23.9%
Iron 6.4%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 29 oz French Style Green Beans (2 cans)
 8 oz Portobella Mushrooms
 2 cups Shredded Colby Jack Cheese
 0.50 cup Heavy Whipping Cream
 0.25 lb Bacon (About 5 Slices)
 2 oz Cream Cheese
 4 tbsp Butter
 1 tbsp Olive Oil
 1.50 tsp Onion Powder
 1.50 tsp Garlic Powder
 1 pinch Salt and Pepper

Directions

1

Preheat oven to 350 degrees.

2

Begin by cooking your bacon. You want to remove it when it's pretty crispy - but be careful not to burn it! Remove bacon and wipe pan.

3

Add butter and olive oil to pan. Chop mushrooms. You want them larger than a mince, but smaller than a dice.

4

Add mushrooms to butter and oil. Cook on medium-low for 4 minutes.

5

While mushrooms are cooking, drain green beans and add into the baking dish. I use a 2 quart baking dish.

6

Add half of the shredded cheese to the green beans.

7

When mushrooms are darker in color and liquid has doubled, add cream cheese. Melt.

8

Once cream cheese has melted, add heavy whipping cream, spices and salt and pepper.

9

Turn up heat to medium and stir until cream becomes heated, spices are distributed throughout and sauce begins to thicken.

10

Add mushroom mixture to green beans. Stir to combine.

11

Top with the remaining shredded cheese. Bake for 15 minutes.

12

Remove after 15 minutes of baking and add the bacon to the top. Bake for an additional 8 minutes.

Keto-Friendly Green Bean Casserole

2 Comments

  • Jennifer White

    August 9, 2018 at 1:48 am

    Love the nutritional info given with your recipe!

  • Cindy Collier

    August 13, 2018 at 8:10 pm

    I will make this, Hannah! Thank you!

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