This Healthier Green Bean Casserole recipe is a healthy twist on a classic, made with a homemade cream sauce and caramelized onions with a crunchy almond topping it’s the perfect addition to your holiday dinner table. Keto, low carb
Green Bean Casserole, the classic dish gracing so many of our tables.
My Mom didn’t make a lot of green bean casserole growing up so I didn’t start having it until some friends made it for me. I liked it. I don’t always like using the canned goods to make it though–like the crispy onion straws or the canned soup. So I set out to make a different version of a classic.
This is also ketogenic friendly and low carb, if you’re into that kind of thing.
Instead of using canned soup, we’re using a homemade sauce made with cream, mushrooms and garlic. We’re also using caramelized onions and for that bite of crunch from the usual crispy onions, we’re using slivered almonds cut and toasted to give it that great texture.
I like this version better than the regular for sure. There’s more depth of flavor and it doesn’t feel quite as “one note” to me as the original. You’ll have to decide for yourself!
I’ll definitely be putting this on my Thanksgiving and Christmas dinner tables this year (and probably other times as well!)
Green Bean Casserole
- 2 cans green beans
- 1 1/2 cup mushrooms sliced (or 1 8oz. container)
- 3 tbsp cream cheese
- 3 tbsp butter
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 tbsp minced garlic
- 1 cup sliced yellow onion
- 1/2 cup chopped almonds
- salt and pepper
Drain green beans.
In a pan over medium heat, add 2 tbsp butter then mushrooms being careful not to overcrowd the pan. Cook mushrooms slowly until turning golden brown, about 7 minutes. Add salt and pepper and garlic. Cook two more minutes.
Add chicken broth to the pan and scrape the bottom, making sure to get all the little bits off. Add in heavy cream and stir well.
Grease a baking dish. Add all the green beans. Pour over mushroom/cream mixture. Mix in pan to combine.
In a pan over medium low heat, add 1 tbsp butter and cook onions, stirring frequently until they develop a nice golden brown, about 10-15 minutes. Add in chopped almonds and cook for three minutes.
Layer on top of the green bean/creamy mushroom mixture.
Bake in the oven at 400 degrees for 30 minutes.