Name: Keto Green Bean Casserole From Scratch
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb green beans (trimmed and cut in half); 8 oz mushrooms (chopped); 2 onions (sliced); 1 garlic clove (minced); 2 tbsp olive oil; 4 oz cream cheese; 1/2 cup chicken or vegetable stock; 1/2 cup shredded cheddar cheese; 1/2 tsp salt; 1/4 tsp pepper

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Green bean casserole is a must-have holiday recipe! This Keto Green Bean Casserole from scratch requires no canned soup and is keto, low-carb, and gluten-free!

Why You’ll Love Keto Green Bean Casserole From Scratch

No canned soup required: This recipe ditches the processed soups for a fresh, homemade approach that’s both healthier and tastier. The rich, creamy sauce is made from scratch with cream cheese and chicken stock.
Quick and easy: Despite being made from scratch, this casserole comes together in just 30 minutes, making it perfect for busy holiday prep or a weeknight side dish.
Keto-friendly and low-carb: With only 8g of carbohydrates per serving, this dish fits seamlessly into your low-carb or keto diet without sacrificing flavor.
Full of flavor: The combination of caramelized onions, earthy mushrooms, and melted cheddar cheese creates a decadent dish that’s packed with savory goodness.
Perfect for any occasion: While it’s a holiday favorite, this casserole is so simple and delicious that you’ll want to make it year-round as a side for family dinners.

Creamy, tasty green bean casserole is one of my Thanksgiving favorites. I love the flavor and texture combination. It is a side dish I look forward to when the holidays roll around! However, it is a dish that often relies on cans of mushroom soup. This take on a family classic is made from scratch – no canned soup needed!

Ingredients For Keto Green Bean Casserole From Scratch

Green beans – Fresh and trimmed, these are the base of the dish, providing crisp texture and vibrant flavor.
Mushrooms – Chopped and sautéed, they add earthy depth to the casserole.
Onions – Sliced and caramelized, they bring a natural sweetness to balance the savory elements.
Garlic – A single clove adds an aromatic punch to the creamy sauce.
Olive oil – Used for sautéing the vegetables, it contributes a mild, fruity richness.
Cream cheese – This is the key to creating a velvety, luscious sauce.
Chicken or vegetable stock – Adds moisture and enhances the savory flavor profile.
Shredded cheddar cheese – Melts beautifully on top, adding a gooey, cheesy finish.
Salt and pepper – Simple seasonings to bring all the flavors together.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Best of all, this delicious Keto Green Bean Casserole from scratch is ready in thirty minutes total and couldn’t taste better!

Kitchen Tools You Need To Make Keto Green Bean Casserole From Scratch

Knife – Essential for trimming and cutting the green beans, as well as chopping onions and mushrooms.
Cutting board – A sturdy surface for safely preparing the vegetables.
Large non-stick frying pan – Used for sautéing the onions, mushrooms, and garlic to perfection.
Microwave-safe dish – For quickly steaming the green beans in the microwave.
8×8-inch square baking dish – Holds the casserole for baking and ensures an even cook.
Measuring cups and spoons – For accurate measurement of liquids, cheese, and seasonings.

This is the only green bean casserole recipe you are ever going to need. It is ready in a few quick steps even though it is made from scratch. It combines delicious ingredients to make a side dish that is flavorful, creamy, and decadent. Even though it is a holiday favorite, this Keto Green Bean Casserole from Scratch is so easy to make you will find yourself ready to whip it up on a random Wednesday!

How To Make Low Carb Green Bean Casserole

Start by preheating our oven to 400 degrees. Put your green beans into a microwave-safe dish, adding two tablespoons of water. Cover the dish and microwave green beans on high for five minutes, or until the beans are tender.

Meanwhile, heat the olive oil in a large non-stick frying pan over medium-high heat. Add the onions and mushrooms and cook, stirring occasionally, for seven minutes until the onions are caramelized.

Add in the garlic, stirring for another minutes. Mix in the chicken stock and cream cheese to the onion mixture. As the cream cheese warms up and begins to melt, start stirring and mix until the cream cheese is fully melted and incorporated.

Mix in the green beans, salt and pepper.

Put the green beans mixture into a baking dish. Top with shredded cheese.

Bake the green bean casserole for ten minutes, until the cheese is melted. Your Keto green bean casserole from scratch is ready to enjoy!

Serving Suggestions

Serve this Keto Green Bean Casserole alongside Roasted Turkey Tenderloin or Low-Carb Baked Chicken Tenders for a complete low-carb holiday meal.
Pair it with keto-friendly Healthy Boiled Cauliflower and Instant Pot Fresh Cranberry Sauce for a Thanksgiving feast.
Garnish with freshly chopped parsley or a sprinkle of Shredded Parmesan Cheese for added flavor and a touch of elegance.
For a hearty meal, serve it with a keto Low-Carb Air Fryer Meatloaf or grilled Juicy BBQ Pork Chops.
This casserole also pairs wonderfully with other keto sides like Low-Carb Air Fryer Zucchini Noodles or Crispy Air Fryer Brussels Sprouts.

With this recipe you can enjoy a Thanksgiving favorite while still making sure you follow a keto diet plan. It has never been easier! Keto Green Bean Casserole from Scratch is going to be your new favorite holiday dish. It is all the things you are after when it comes to holiday cooking – classic yet healthy, delicious but easy to make.

Tips For Success

Trim green beans evenly: Cut the green beans into uniform sizes to ensure they cook evenly and have a perfect tender-crisp texture.
Don’t skip caramelizing the onions: This step adds a deep, sweet-savory flavor to the dish that makes it truly special. Take your time to let the onions and mushrooms cook down properly.
Use room-temperature cream cheese: This helps it melt faster and mix smoothly into the sauce, preventing lumps. If your cream cheese is cold, cut it into smaller cubes to speed up the process.
Adjust seasoning as you go: Taste the sauce before adding the green beans and again after mixing everything together. Add more salt and pepper if needed to suit your taste.
Bake just until the cheese melts: Overbaking can dry out the casserole. Keep an eye on it and remove it from the oven as soon as the cheese is gooey and bubbly.

Variations And Substitutions

Vegetarian option: Use vegetable stock instead of chicken stock to make the dish completely vegetarian while keeping it flavorful.
Dairy-free version: Substitute cream cheese with a dairy-free alternative like almond cream cheese and use a plant-based shredded cheese for topping.
Add a crunchy topping: For a twist on the classic, sprinkle crushed pork rinds or almond flour mixed with Parmesan cheese on top before baking for a crispy texture.
Switch up the cheese: Try mozzarella, Gruyere, or a blend of cheeses for a different flavor profile. Each one brings its own unique creaminess and taste.
Add protein: Incorporate cooked bacon bits, shredded chicken, or crumbled sausage into the casserole for a more filling dish.
Use frozen green beans: If fresh green beans aren’t available, use frozen ones. Just thaw and drain them before cooking.
Spice it up: Add a pinch of cayenne pepper or red chili flakes for a slight kick.

Storage and Reheating

Storage: Let the casserole cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 days.
Freezing: For longer storage, transfer the casserole to a freezer-safe container. Freeze for up to 2 months. To reheat, thaw it overnight in the refrigerator.
Reheating in the oven: Preheat the oven to 350°F. Cover the casserole with foil and heat for about 20 minutes, or until warmed through. Remove the foil during the last 5 minutes for a fresh cheesy top.
Reheating in the microwave: For individual portions, microwave on medium heat for 1-2 minutes, checking and stirring halfway to ensure even heating.
Tips for reheating: Add a splash of chicken stock or cream if the casserole seems dry after reheating, to restore its creamy consistency.

Frequently Asked Questions

Can I use canned green beans instead of fresh ones?

Yes, you can use canned green beans, but the texture will be softer compared to fresh or frozen beans. Be sure to drain and rinse them well before adding them to the casserole.

What can I use instead of cream cheese?

If you don’t have cream cheese, you can use heavy cream or sour cream for a creamy sauce. Keep in mind that the texture may be slightly thinner than when using cream cheese.

Can I prepare this casserole in advance?

Absolutely! You can assemble the casserole a day ahead and refrigerate it before baking. When ready to serve, bake it as directed, adding an extra 5-10 minutes if needed to heat it through.

How do I prevent the casserole from being watery?

Ensure you drain the cooked green beans thoroughly and cook down the sauce until it thickens. Avoid adding extra liquid to the dish to keep the casserole from becoming too watery.

Is this recipe gluten-free?

Yes! This casserole is naturally gluten-free since it doesn’t use any flour or canned soup. Always double-check ingredient labels to ensure no hidden gluten.

Can I double the recipe?

Certainly! Use a larger baking dish, such as a 9×13-inch pan, and double all the ingredients. You may need to extend the baking time by 5-10 minutes to ensure everything is heated through.

What’s the best way to caramelize onions?

Cook the onions over medium heat, stirring occasionally, for about 7-10 minutes. Don’t rush this process, as it brings out the natural sweetness of the onions.

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