Keto Green Bean Casserole

This cheesy casserole is made with fresh green beans steamed until tender-crisp. None of those limp, brownish canned beans! I also add onions and mushrooms, cooked in plenty of butter.

The easy sauce is made with sour cream, garlic, shredded cheese, and my secret ingredient – cayenne pepper – which adds just the right amount of heat.

The mixture is topped with shredded cheddar and – for crispness – with “panko” made from crushed pork rinds. Then, I bake it until the cheese is melted and the casserole is heated through.

The result is a wonderfully flavorful casserole made with real food ingredients.

Here's an overview of the ingredients you'll need to make this casserole. The exact measurements are included in the recipe card below:

• Sour cream: I tried using Greek yogurt and felt it wasn't as good.
• Dijon mustard: It's creamier and less vinegary than yellow mustard.
• Minced garlic: Mince it yourself, or use the stuff that comes in a jar.
• Kosher salt and black pepper: I use Diamond Crystal Kosher Salt.
• Cayenne pepper: Just a little. It doesn't make the casserole spicy; it merely adds an interesting layer of flavor.
• Fresh green beans: I encourage you to use fresh green beans, not frozen and definitely not canned.
• Butter: I use unsalted butter. You can use olive oil if you prefer.
• Vegetables: I use onions and mushrooms. It's especially easy to use pre-sliced mushrooms.
• Shredded cheddar: I use sharp cheddar.
• Crunchy topping: Pork rind panko crumbs add color and crunch to the casserole. Almond meal is another good topping, as shown in the photo above.

Here's an overview of the steps needed for making this casserole. The detailed instructions are listed in the recipe card below.

Mix the sour cream with the Dijon, garlic, salt, pepper, and cayenne pepper.

Steam the green beans in the microwave. Cook them until they are tender-crisp. Don't overcook them.

Cook the onions and mushrooms in butter until soft.

Mix all the ingredients together (except for half the cheese and the pork rinds).

Transfer the mixture to a baking dish and top it with shredded cheese and crushed pork rinds.

Bake until the casserole is heated through and the cheese is melted, about 20 minutes at 400°F.

The pork panko is optional, and you can use almond meal instead, but I do like its flavor and crunch.

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 photo below. The food processor also works well to crush plain pork rinds into pork "breadcrumbs."

This tasty casserole is obviously a part of the traditional Thanksgiving meal. But I like it enough to make it year-round. And since I bake it in a 400°F oven, I like to serve it with main dishes that I can bake in the same oven, such as:

• Beef tenderloin roast
• Keto "fried" chicken
• Baked shrimp
• Boneless chicken thighs
• Baked pork chops

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. The pork rind 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 in a 350°F oven. I don't recommend freezing this casserole.