Keto Green Bean Casserole
While canned recipes come together quickly, you can't beat the taste of our from-scratch keto green bean casserole made with fresh and wholesome ingredients.
Equipment
Ingredients
For the Cream of Mushroom Soup:
- 4 tablespoons butter
- 1 white onion, diced
- 4 cloves garlic, minced
- 1½ pounds mushrooms, sliced
- 4 teaspoons thyme, dried
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, coarse ground
- ½ teaspoon xanthan gum
- 4¼ cups beef broth
- 2 tablespoons sherry cooking wine
- 1 cup heavy cream
For the Casserole:
- 1 tablespoon olive oil
- 2 yellow onions, thinly sliced
- 1 pound green beans, ends removed, and cut in half
Instructions
- Prepare our Keto Cream of Mushroom Soup in a saute pan.
- While the soup is cooking, warm oil in a large skillet over low-medium heat; add the onions and continue cooking until they become brown and crispy, for about 20 minutes. Remove the onions using a slotted spoon and set them out to dry on paper towels.
- Preheat the oven to 350° F (176°C) and add green beans to the bottom of a baking dish. Top them with the cream of mushroom soup mixture and finish with the crispy onions.
- Cover and bake for 30 minutes.
Notes
Nutrition Disclosure:
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Cup | Calories: 183 kcal | Carbohydrates: 4 g | Protein: 3 g | Fat: 17 g | Sodium: 390 mg | Fiber: 1 g | Sugar: 2 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!