Low Carb Ultimate Green Bean Casserole

This is the ultimate green bean casserole that makes for the perfect Thanksgiving side dish! Tender mushrooms are sauteed in ample amounts of salted butter and then simmered with cream to make a creamy mushroom sauce that later coats freshly blanched green beans. The entire mixture is folded together and then topped with crispy fried onions. You will not believe how easy it is to make this Keto side dish without a can of condensed soup! This side dish is the perfect complement to other Keto Thanksgiving recipes and Thanksgiving side dishes.

What kind of green beans should I use?

Please use fresh green beans as the texture is a stark contrast to canned green beans or frozen. It is simple to prepare them, so do not skimp. Trim off the ends and then cook them in boiling water for one minute before tossing them into the mushroom sauce.

How do I know the cream sauce is appropriately thickened?

You will know when the sauce is the correct thickness when it coats the back of a spoon. Then run your finger through the sauce on the spoon, and if the sauce does not run back together, it is perfect. If it does run back together, cook the sauce a little longer until the sauce thickens or add a pinch more xanthan gum.

What kind of mushrooms can I use?

Baby portobello mushrooms work best for this dish, but white button mushrooms would work equally well. If you want to change things up a bit, rehydrated dried shiitake mushrooms would be delicious.

Serving suggestions

Serve this Ultimate Green Bean Casserole with other Keto Thanksgiving dishes like Keto Thanksgiving Turkey Leg and Gravy https://www.carbmanager.com/recipe/keto-thanksgiving-turkey-leg-and-gravy as well as Keto Potato Rolls https://www.carbmanager.com/recipe/keto-potato-bread-rolls.

Net Carbs

8 g
Fiber

2.8 g
Total Carbs

11 g
Protein

3.5 g
Fats

19.4 g

223 cals

Quantity

Serving Size

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Green Beans (string Beans), Raw

1-½ pound
Butter

4 tablespoon
White Onion

¼ large
Garlic

3 clove
Coarse Kosher Salt By Morton

¼ tsp
Mushrooms

8 ounce
Coarse Kosher Salt By Morton

¼ tsp
Black Pepper

¼ teaspoon
Apple Cider Vinegar

2 teaspoon
Heavy Cream

1 cup
Water

1 cup
Baking Aids Xanthan Gum by Bob's Red Mill

½ teaspoon
Original French Fried Onions by French's

¾ cup

Step 1

Prepare a large pot of boiling salted water by adding 2 tbsp of kosher salt to the water after it has started to boil. Trim the green beans to remove any stems and then place all the beans into the boiling water. Cook for one minute, they should be very crunchy at this point, but a nice green color. Drain the green beans and shake off the excess water. Set aside.
Step 2

Heat a large nonstick skillet over medium high heat, add the butter and heat until it is melted. Then tilt the pan to coat the pan evenly with the butter. Add the minced garlic and sliced onions at the same time. Cook briefly about 30 seconds, stirring it constantly. Add ¼ tsp kosher salt to the onions. Add destemmed and thinly sliced mushrooms. Saute the mushrooms for several minutes until browned well. Add ½ tsp kosher salt and ¼ tsp black pepper to the mushrooms.
Step 3

Next add the cream and the water. Stir until combined and then bring the mixture to a simmer. Simmer the mixture until the cream has reduced slightly, then add the xanthan gum and sprinkle it over the top of the cream sauce. Stir the xanthan gum in immediately and cook until the sauce coats the back of a spoon (as described in the above text).
Step 4

Preheat the oven to 350 F. Place the cooked green beans into a 10” x 14” oval casserole dish or another casserole dish of a similar size.
Step 5

Pour the cream sauce over the green beans, then nudge the green beans with a wooden spoon or spatula to coat them in the sauce. Alternatively, you can toss the sauce with the green beans in another bowl (but no need to dirty another dish).
Step 6

Top the green beans with crispy fried onions. Bake in the oven for 15 minutes or until the sauce is bubbling and hot throughout.