Bring fresh flavors and low-carb comfort to the table with this easy, cheesy version of a classic side dish!
My dad grew green beans in our garden when I was a kid. I loved helping with the harvest because I could munch on a raw bean or two without him noticing. They tasted like summer—earthy, green, slightly sweet, and crunchy. My mom would boil them with ham or bacon, then serve them alongside her signature meatloaf.
When I learned that green beans dovetailed with my partner’s low-carb diet, I was overjoyed! But boiling and steaming them got a little boring after a while. This keto green bean casserole recipe helped me see them in a new light. My family didn’t make the version with canned soup and fried onions that many enjoy at holiday meals, so this dish was novel for me.
I love the rich creaminess of the cheesy sauce. It’s layered with savory notes from the onions and garlic, earthy texture from the mushrooms, and a touch of tang from the mustard and white wine. The beans themselves are just as delightful as I remember. They stay slightly crunchy through all the cooking, delivering a firm bite and the bright, fresh flavor that still reminds me of summer. I top ours with crumbled bacon for added smokiness that amps up the comfort-food factor.
Plus, this dish comes together in under an hour. On a busy weeknight, I’ll add leftover shredded chicken for an easy one-pan dinner. And it’s always a hit at potlucks!
Green beans and keto: a perfect match
Green beans are a stellar fit for the keto lifestyle. They supply satisfying texture and vibrant color without derailing your carb count. With just about 4 grams of net carbs per cup, green beans let you load up your plate guilt-free. They also pack a punch of fiber, support healthy digestion, and come full of vitamins C and K, plus important minerals like manganese. Their mild flavor pairs perfectly with rich, creamy sauces and savory cheeses, like those in this recipe. Plus, their year-round availability at most grocery stores means you can enjoy fresh taste in every season. By choosing green beans, you boost both nutrition and variety in your keto meals.
How do I store leftovers?
Let your green bean casserole cool completely to room temp, then transfer it to an airtight container. It’ll keep in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw overnight in the fridge. Reheat leftovers covered with foil in a 350°F oven until hot and bubbling, about 15-25 minutes. Remove the foil during the final 5 minutes if you’d like a crispier top. You can also microwave individual portions, though they’ll lose their crunch, or reheat them in a skillet over medium-low heat until warmed through, adding a splash of broth if the casserole seems dry.
Similar recipes to try
Hungry for more recipes that feature green beans? Try this one for Balsamic-Roasted Green Beans And Strawberries. Looking for other cheesy, low-carb, veggie-forward casseroles? Check out this Keto Instant-Pot Spaghetti Casserole that swaps pasta for shredded zucchini, this Low-Carb Broccoli Cheese Casserole, this comforting Squash Casserole Recipe, and this Mexican-inspired Keto Fajita Casserole.
Keto Green Bean Casserole
Ingredients
- 1 pound fresh green beans
- 2 tablespoons butter
- 1/2 cup onion chopped, about 1 small onion
- 8 ounces baby portobello mushrooms sliced
- 2 cloves garlic minced
- 3 tablespoons white wine
- 1 tablespoon Dijon mustard
- 4 ounces cream cheese about half a block
- 1/2 cup chicken broth
- 1/2 cup cheddar cheese shredded
- Cooked bacon or pork rinds crumbled or crushed, optional as a garnish
Instructions
- Preheat oven to 350°F. Prepare a casserole dish with nonstick spray or a light coating of butter. Set aside.
- Place the green beans in a microwave-safe dish with a little water. Steam in the microwave until the beans are tender yet still crisp, about 4 minutes.
- Heat the butter in a large skillet over medium heat. Add the onion and mushrooms and cook until both are tender, about 5-7 minutes.
- Add the garlic, white wine, and Dijon mustard to the skillet. Cook for 1 minute.
- Stir in the cream cheese, chicken broth, and cheddar. Continue cooking over medium heat for another few minutes, stirring frequently, until everything is well combined.
- Place the green beans in the prepared casserole dish. Pour the cheese mixture over them and stir to combine evenly. Bake until the casserole is hot and bubbly, about 20-30 minutes.
- Remove from oven and top with crumbled bacon or crushed pork rinds, if desired. Serve while hot.
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