My mother-in-law (Grammy) makes the most amazing Green Bean Casserole. Before I shared my first Thanksgiving meal with my husband’s family, Green Bean Casserole was just “meh” to me. It wasn’t great, and it wasn’t terrible. However, that first Thanksgiving I spent in Ohio years ago when we were first dating changed my mind forever, and I’ve made it the way she does ever since. Now, I make Grammy’s Green Bean Casserole for all of our special holiday meals. A couple of weeks ago, my daughter asked if I could make a keto version of Green Bean Casserole. Besides the French Onions and Cream of Mushroom Soup, I didn’t think it would be too hard. After playing around with the recipe a little, I can’t believe how much this tastes like Grammy’s Green Bean Casserole! In fact, for dinner, my daughter and hubby both ate 3 servings because it was just that good. By the next day after lunch, every single bit was completely gone. That is when you know you’ve made a winner. The trickiest part was finding a substitute for the french onions topping. That crunch and the oniony flavor is essential for a true green bean casserole.
The secret to copycat French Onions is baking shredded cheese, minced onion, and Italian seasoning until crispy. You simply break into pieces, and you’ve got the perfect keto friendly alternative. When I told my husband what I was using, he gave me this look that said, “That will never work.” I gave him a bite, and he looked at me shocked with his mouth gaping open. He changed his tune quickly and said, “Holy Smokes that tastes just like it! I am shocked!!” Seriously, y’all it is that good.
- 3 Cans French Style Green Beans, drained
- 2 cups diced mushrooms
- 2 garlic cloves
- ⅓ cup diced onions
- 3 tablespoons butter
- 2 cups chicken broth
- 1 cup heavy whipping cream
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp nutmeg
- 1¼ cup cheddar cheese
- 2 cups shredded sharp cheddar cheese
- 1 tablespoon minced onion
- 1 tablespoon parmesan cheese grated
- 1 tsp Italian seasoning
- Preheat oven to 350 and grease a casserole dish.
- In a skillet, melt 3 tablespoons of butter and add mushrooms, onion, minced garlic, salt, pepper, and nutmeg.
- Saute on medium heat for 5-10 minutes until the onions are translucent and the mushrooms are soft.
- Add chicken broth and heavy whipping cream to skillet and cook on medium-high until mixture reduces and becomes the consistency of condensed cream of mushroom soup in a can. It took about 10 minutes or so. If you have an immersion blender you can use it to blend up the diced mushrooms in the reduced cream of mushroom soup.
- While the mushroom soup mixture is cooking, cover a cookie sheet with parchment paper. Sprinkle 2 cups shredded cheese, minced onion, parmesan cheese and Italian seasoning on the parchment paper.
- Bake until cheese melts and starts to brown so that it is crispy (approx 8-12 min).
- Remove from oven and allow to cool, then break into small bites.
- In a greased casserole dish, add 1½ cans of the green beans (drained), then add the mushroom soup mixture and sprinkle 1 cup of shredded cheddar cheese on top.
- Top cheese with the rest of the green beans.
- Bake for 25 minutes then remove casserole dish from oven.
- Sprinkle the baked cheese on top and return to oven for 5 minutes.
Nutritional Information Based on MyFitnessPal app for 12 servings – Calories 347, Fat 29, Protein 15.6, Carbs 4.7 – Fiber 1.1 = 3.6 net carbs per serving