This low carb green bean casserole is a delicious holiday dish with fewer carbs. Easy to make and only 2.9g net carbs!
This Thanksgiving, I’m trying to come up a few low carb options so I can stay on my plan but not make my family feel like they are missing out on traditional holiday foods. So far I’ve come up with a delicious loaded mashed cauliflower casserole and now this low carb green bean casserole. Both are so darn good I think we will be eating this all year round. Don’t worry we will still be eating turkey and stuffing. As a matter of fact I have a killer stuffing recipe coming up next week that I’m anxious to share with you.
Normally I always use fresh green beans when I’m making them as a side dish but today I used frozen. As a matter of fact I bought everything for this casserole at Aldi, even the shredded gruyere cheese! I love that place.
So I started by cooking the green beans in the microwave. I use this microwave pot all the time to steam my veggies. It’s so much easier to saute veggies when they have been precooked in the microwave. That just saves time. While they were cooking I sauteed the baby portobello mushrooms in a bit of butter. I like to get the mushrooms well cooked because they release a lot of water sometimes and I hate soggy mushrooms. Just a quirk I have.
Then you add the cream, thyme and half of the gruyere cheese. If you don’t have gruyere, you can use swiss. You want to mix this well and then add the green beans. Lastly you sprinkle the rest of the cheese on top and bake for 30 minutes.
Low Carb Green Bean Casserole
Out comes this creamy, tasty casserole. I really liked this combination as I’ve mentioned and I think we will be eating it more. It seems rich but it serves 6 as a side dish so a little goes a long way. I hope you like this and give it a try even if you aren’t trying to lower your carbs. The nutritional count is as follows for 1 serving:
195 cals / 17.2g fat / 4.4g carbs / 1.5g fiber / 7.1g protein / 2.9 net carbs
- 1 lb green beans
- 8 oz mushrooms, sliced
- ½ cup cream
- 2 Tablespoon butter
- ¼ teaspoon thyme
- 1 cup gruyere cheese, shredded
- Add green beans to a microwave safe bowl and cook for 8 minutes.
- Preheat oven to 350 degrees F.
- Add 1 tablespoon of butter to a large saute pan and your mushrooms. Cook until there is no water left in the pan, about 5 minutes.
- Add in the rest of the butter, cream and thyme. Mix well and then add half of the gruyere cheese. Mix until it starts to melt.
- When the green beans are done in the microwave, add them to the pan and stir to incorporate the sauce.
- Sprinkle remaining cheese over top and bake for 30 minutes.
- Serve immediately.
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More low carb side dishes for you to check out.