This keto green bean casserole features fresh green beans, onions, and mushrooms in a creamy sauce. It's topped with cheese and pork panko.
This delicious casserole is very different than the recipe you might be familiar with, typically made with canned green beans, cream of mushroom soup, and packaged fried onions. If you’re not a fan of canned/processed stuff but are a big fan of fresh green beans and topping your vegetables with cheese, you will love this version, which was featured in Country Living.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Sour cream: For a richer casserole, use half mayonnaise and half sour cream.
- Fresh green beans: Please use fresh green beans, not frozen and definitely not canned. You can cut the green beans or leave them whole.
- Butter: I use unsalted butter. You can use olive oil if you prefer.
- Vegetables: Onions and mushrooms. It's OK to omit the mushrooms - I often do - but they do add flavor to the casserole.
- Shredded cheddar: I use sharp cheddar. Smoked cheddar is also very good. Use up to a cup, divided. You can use less if you don't want it very cheesy.
- Crunchy topping: Crushed pork rinds (Pork panko) add color and crunch to the casserole. Almond meal is another good topping.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Mix the sour cream with the Dijon mustard, garlic, salt, pepper, and cayenne pepper. Steam the green beans in the microwave until they are tender-crisp and drain them.
Cook the onions and mushrooms in butter until soft. Mix in the steamed green beans, sour cream sauce, and half the cheese.
Transfer the mixture to a baking dish and top it with the remaining cheese and crushed pork rinds. Bake until the casserole is heated through and the cheese is melted, about 20 minutes at 400°F. Serve immediately.
Delicious and easy! I mean, of course it's good - it has sour cream, cheese, onions and mushrooms! This was a trial run for Thanksgiving and we're definitely adding it to our holiday menu. Thank you!
Cindy
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Delicious and easy! I mean, of course it's good - it has sour cream, cheese, onions and mushrooms! This was a trial run for Thanksgiving and we're definitely adding it to our holiday menu. Thank you!Recipe Tips
Flexible Recipe
Like all casseroles, this one is flexible and forgiving, and you have some leeway in how you make it. See the two photos below. The first shows a casserole made with whole green beans, no mushrooms, and half the cheese. The second casserole (the one I filmed in the video) has cut green beans, mushrooms, and lots of cheese. Both were delicious!
Preventing a Watery Casserole
To prevent a watery casserole, cook the mushrooms until they've released their liquids and the liquids have evaporated. Otherwise, the mushrooms will release liquid into the casserole.
Make Your Own Pork Panko
You can use store-bought pork panko or make your own by placing pork rinds in a resealable bag and using a rolling pin to crush them, as shown in the photos below. The food processor also works well to crush plain pork rinds into pork "breadcrumbs."
Storage Tips
You can keep the leftovers in an airtight container in the fridge for 3-4 days. The pork panko will lose its crispiness, but the casserole tastes great when gently reheated in the microwave, covered, at 50% power. You can also reheat it uncovered in a 350°F oven. I don't recommend freezing this casserole.
Serving Suggestions
This delicious casserole is obviously a part of the traditional Thanksgiving meal that includes items like roasted turkey breast, cranberry sauce, sausage stuffing, and cornbread.
But I like it enough to make it year-round. Since I bake it in a 400°F oven, I like to serve it with main dishes I can bake in the same oven, such as:
Recipe Card
Keto Green Bean Casserole
Video
Ingredients
- 1 cup sour cream - or half mayonnaise and half sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh garlic - minced
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 3 cups fresh green beans - 12 ounces
- 4 tablespoons unsalted butter
- 1 cup onions - diced; 4 ounces
- 2 cups fresh mushrooms - sliced; 6 ounces
- 1 cup cheddar - shredded, divided; 4 ounces
- ¼ cup pork panko - or almond meal
Instructions
- Preheat the oven to 400°F. Grease a 1.5-quart baking dish.
- Mix the sour cream with the Dijon, garlic, salt, pepper, and cayenne pepper. Set aside.
- Place the green beans in a microwave-safe bowl. Add ¼ cup of water. Cover and microwave until tender-crisp, about 4 minutes. Drain well. Set aside.
- Melt the butter in a large, deep skillet over medium heat. Add the onions and mushrooms. Cook, stirring often, until golden and tender, 5-7 minutes.
- Remove the skillet from the heat and let it slightly cool. Mix in the steamed green beans, sour cream sauce, and half the cheese.
- Transfer the mixture to the prepared baking dish. Top with the remaining cheese and pork rind panko.
- Bake until the casserole is heated through and the cheese is melted, for about 20 minutes.
Notes
- Cook the mushrooms until they have released their liquids into the pan, and the liquids have evaporated. You don't want them releasing their liquids into the casserole.
- You can double this recipe and bake it in a 9 X 13-inch baking dish.
- You can use store-bought pork panko or make your own by placing pork rinds in a resealable bag and using a rolling pin to crush them.
- It's best not to make this casserole beforehand, but sometimes, on Thanksgiving, that's unavoidable. So if you must, make it 1-2 days before the holiday, cover and refrigerate it, and then reheat it uncovered in a 350°F oven until heated through, for about 15 minutes (its internal temperature should reach 165°F). To avoid placing a cold ceramic or glass baking dish in a hot oven, remove the casserole to the counter 30 minutes before reheating it.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. The pork panko will lose its crispiness, but the casserole tastes great when gently reheated in the microwave, covered, at 50% power. You can also reheat it uncovered in a 350°F oven. I don't recommend freezing this casserole.
- Like all casseroles, this one is flexible. See the two photos below. The first shows a casserole made with whole green beans, no mushrooms, and half the cheese. The second (the one I filmed in the video) has cut green beans, mushrooms, and lots of cheese. Both were delicious!
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Liz says
Can you use crispy fried onions that come in the can? I’d prefer not using pork rinds.
Vered DeLeeuw says
Hi Liz,
I haven't tried that, but I think it should work.
Cindy says
Delicious and easy! I mean, of course it's good - it has sour cream, cheese, onions and mushrooms! This was a trial run for Thanksgiving and we're definitely adding it to our holiday menu. Thank you!
Vered DeLeeuw says
You're very welcome, Cindy! Glad you liked it.
Becky Miller says
What is the serving size please?
Vered DeLeeuw says
Hi Becky,
This recipe makes six serving. A serving is about a sixth of the entire casserole. I eyeball it, so I don't have an exact measurement.