The Pioneer Woman Tasty Kitchen
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Low Carb Keto Green Bean Casserole

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Level: Easy

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Description

A healthy remake of the original where no one will miss the carbs! Gluten-free with a dairy-free option.

Ingredients

  • 6 slices Bacon
  • 2 cups Mushrooms, Sliced
  • 1 cup Onion, Diced
  • ⅔ cups Half-and-Half (or 1/2 Cup Full-fat Coconut Milk)
  • ⅓ cups 2% Milk (or 1/2 Cup Almond Milk)
  • ¼ cups Full-Fat Cream Cheese (Dairy-Free Works Too)
  • 1-¼ teaspoon Sea Salt
  • ¼ teaspoons Pepper
  • 1 pound Green Beans, Trimmed

Preparation

Preheat oven to 350ºF and heat a large frying pan over medium heat.

Cook bacon until very golden brown and crispy on each side. Once cooked, transfer to a paper-towel-lined plate and blot off any excess fat. Discard most of the fat in the pan, reserving about 1 tablespoon.

Heat pan to medium/high and add mushrooms and onion. Cook, stirring occasionally, until golden brown, about 3 minutes.

Add remaining ingredients, except beans, and bring to a boil. Once boiling, cook, stirring constantly, until mixture begins to thicken, about 4 minutes. Reduce heat to medium and cook, stirring occasionally, until mixture is very thick, like condensed soup, about 7–8 minutes.

While sauce cooks, bring a large pot of salted water to a boil. Add green beans and cook until they just begin to become fork-tender, about 7–8 minutes. Drain and pat as much of the water off with a paper towel.

Add green beans into sauce and stir until well-coated. Press into an 8×8 inch pan and cook until bubbly, about 15–20 minutes.

While beans cook, place bacon in a food processor and pulse until small crumbs form. Sprinkle on casserole and then bake for an additional 5 minutes. Devour!

One Comment

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leslie on 10.30.2018

Gotta try this one. Looks so good and I love that it doesn’t include any canned soups or green beans.

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