A keto green bean casserole with mushrooms, cream and cheddar makes a savoury side without canned soup or breadcrumbs. It fits the [keto diet](https://recipesdiet.com/diet/keto/) and can be made ahead. Find more [recipes](https://recipesdiet.com/recipes/) on the site.
Table of Contents
Why this recipe works
- Mushrooms and cream make a savoury sauce without canned soup or flour, which many keto cooks prefer.
- Green beans give crunch and fibre while staying low in carbs.
- Cheddar adds fat and salt, so the casserole stays rich without starch.
- The dish can be assembled ahead, which suits a holiday table.
Ingredients
Makes 4 servings.
Equipment
How to make it
- Heat the oven. Set the oven to 375°F (190°C) and lightly grease a small baking dish.
- Blanch the beans. Boil the beans 3 minutes in salted water, then drain and plunge them into cold water. This keeps them bright and crisp-tender after baking.
- Brown the mushrooms. Heat the oil in a skillet over medium-high heat. Cook the mushrooms and onion 6 to 8 minutes, until the mushrooms release their liquid and turn golden.
- Build the sauce. Add the garlic for 30 seconds, then pour in the cream and simmer 3 minutes until it thickens slightly. Stir in half the cheddar, salt and pepper.
- Combine and bake. Fold the drained beans into the sauce, pour into the dish and top with the remaining cheese. Bake 20 to 25 minutes, until bubbling at the edges and golden on top.
- Make ahead. Assemble up to a day ahead, cover and chill. Add 5 minutes to the bake time when cooking from cold.
Practical cooking tips
- Blanch the beans so they stay bright and avoid turning grey in the oven.
- Dry the mushrooms after slicing; wet mushrooms release water that thins the sauce.
- Use fresh beans for the best texture. Frozen beans turn soft.
- Cook the sauce until it coats a spoon before adding the beans.
Troubleshooting tips
- The casserole is watery. The mushrooms were not browned. Cook them until golden before adding the cream.
- The beans are soft. They were blanched too long or baked too long. Blanch 3 minutes and check the bake at 20 minutes.
- The sauce is grainy. The cream boiled hard. Keep the sauce at a gentle simmer.
- The top is not browned. Move the dish to the upper rack for the last 3 minutes.
Swaps and variations
- Use bacon for the mushrooms for a smoky flavour. Bacon adds fat and little carbs, so recalculate.
- Replace the green beans with broccoli florets for a different texture.
- Top with crushed pork rinds for crunch instead of cheese on half the dish.
Serving ideas
- Serve alongside roast turkey or chicken for a holiday table.
- Pair with a green salad dressed with olive oil and lemon.
- Use as a side for weeknight baked chicken thighs.
Storage and meal prep
Cool the casserole within two hours and refrigerate for up to 4 days. Reheat covered at 350°F (175°C) for about 20 minutes, until hot through. Freeze portions for up to 2 months, but the texture of the beans softens after freezing.
Nutrition per serving
Values are calculated from the ingredients above using USDA FoodData Central records; the publishing notes list the sources and caveats.
| Nutrient | Per serving |
|---|---|
| Calories | 267 kcal |
| Protein | 9 g |
| Fat | 22 g |
| Total carbs | 11 g |
| Fiber | 3 g |
| Net carbs | 8 g |
Nutrition is an estimate and varies with brands and exact portion sizes.
Frequently asked questions
Is this keto green bean casserole truly low carb?
It has about 8 g net carbs per serving from the ingredients listed. Check your own totals if you track closely. Readers also search for keto green bean casserole thanksgiving, a make ahead keto casserole, a low carb green bean casserole, a keto mushroom green bean bake, or a sugar free green bean casserole. This recipe fits each.
Can I make it without cream?
Yes, but the sauce is thinner and less rich. Full-fat coconut cream is a dairy-free option with a different flavour.
Why no canned soup?
Canned soups add sugar and starch, which this keto version avoids while keeping a similar savoury sauce.
Is the nutrition on this page exact?
No. The values are calculated estimates from the listed ingredients and mirrored food-composition records.
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