LOW CARB GREEN BEAN CASSEROLE RECIPE
Creamy and delicious, this low carb green bean casserole is the perfect keto friendly side dish for all of your holiday dinners. So easy you'll make it often.
Provided by Marye
Categories Dinner Light Dinner/Lunch
Time 20m
Number Of Ingredients 7
Steps:
- Drain the green beans well and pat dry with paper towels. Too much liquid on the beans will thin the sauce.
- Place the heavy cream and cream cheese in a pan over medium heat.
- Whisk until the cream cheese softens and the sauce is smooth.
- Add the dried onions and soy sauce.
- Continue to stir until the mixture thickens and coats the back of a spoon.
- Add the green beans and simmer, stirring often, about 5 minutes.
- Sauce will be very thick and cling to the green beans. If not continue to simmer and stir.
- Taste and add pepper as needed.
- Place the green beans in 2 individual cast iron casseroles OR a small, heat proof dish.
- Sprinkle with cheese.
- Broil, watching carefully, until the cheese bubbles and turns golden.
Nutrition Facts : Calories 253 kcal, Carbohydrate 6 g, Protein 5 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 79 mg, Sodium 416 mg, Fiber 4.4 g, Sugar 3 g, ServingSize 1 serving
LOW CARB GREEN BEAN CASSEROLE
What is there not to like? Rich cheese, green beans and mayonnaise with lots of extra flavors rolled into one decadent dish.
Provided by Mercy
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a skillet and saute the onions, celery and mushrooms until soft (about 7 to 8 minutes).
- Mix the mayonnaise and cream.
- Mix everything together in a casserole and bake at 350°F, covered, for 30 minutes.
- Uncover and brown, if desired.
Nutrition Facts : Calories 223.8, Fat 15.8, SaturatedFat 8.2, Cholesterol 38.4, Sodium 1127.5, Carbohydrate 16.3, Fiber 5.8, Sugar 4.1, Protein 7.2
HAMBURGER GREEN BEAN CASSEROLE
An easy hamburger green bean casserole with mushrooms cooks in less than 30 minutes, plus it's a gluten free, low carb, and keto ground beef casserole too.
Provided by Jen Koel
Categories Casseroles
Time 30m
Number Of Ingredients 13
Steps:
- In a cast-iron skillet, cook the ground beef on medium heat until browned, about 5 minutes. Remove the ground beef and drain grease, leaving 1 Tbsp of the grease in the pan to saute the vegetables in.
- In the same skillet, cook the chopped onions over medium heat until they start to soften, about 3 minutes. Add the mushrooms to the pan and cook for 2 minutes more.
- Add in the green beans, garlic, and chicken broth, cook for 2-3 more minutes until the green beans and the other vegetables are softened.
- Turn the heat down to medium-low add the cream cheese and then sour cream.
- Add the beef back into the pan along with the salt, pepper, dried thyme, and Worcestershire sauce. Stir gently to combine.
- Sprinkle with the cheddar cheese over the top.
- Place the entire dish in the oven and broil for 2 minutes until the cheese is browned and melted. Or, add a lid to skillet and cook for 3-4 minutes until the cheese melts. Using the stovetop, your cheddar cheese won't be crispy, but it will melt.
Nutrition Facts : Calories 474 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 126 milligrams cholesterol, Fat 32 grams fat, Fiber 3 grams fiber, Protein 36 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 690 milligrams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
THE BEST EASY LOW CARB KETO GREEN BEAN CASSEROLE
The Best Easy Low Carb Keto Green Bean Casserole. A healthy recipe that is made from scratch. 7 Ingredients, 30 Minutes.
Provided by Roche Woodworth
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200ºC/400ºF
- Boil the green beans in well salted water until fork tender. Approximately 10 minutes. Drain the water and set aside. (IMPORTANT: The water for boiling the green beans should be WELL salted - think sea water salty).
- While the green beans boil, sauté the onions, mushrooms and garlic until caramelized. Season with salt, pepper and the nutmeg.
- Add the chicken stock and be sure to scrape all the bits from the bottom of the pan.
- Add the cream cheese and allow to melt and warm up. Taste test and add salt if needed.
- Mix in the green beans until everything is evenly combined and transfer everything into a casserole dish.
- Top with cheddar and pop into the oven until the cheese is melted and bubble. About 10 minutes.
Nutrition Facts : Calories 124 kcal, Carbohydrate 9.3 g, Protein 6.2 g, Fat 7.7 g, SaturatedFat 4.7 g, Cholesterol 23 mg, Sodium 185 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
LOW CARB GREEN BEAN CASSEROLE
This low carb green bean casserole is a delicious holiday dish with few carbs. Easy to make and only 2.9g net carbs!
Provided by Denise Wright (MyLifeCookbook.com)
Time 45m
Number Of Ingredients 6
Steps:
- 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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Ratings 10Calories 159 per servingCategory Side Dish
- Cook the 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 Tbsp.
- Heat the pan to medium/high and add in the mushrooms and onion. Cook, stirring occasionally, until golden brown, about 3 minutes.
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Servings 5-6Total Time 30 minsCategory VegetablePublished 2007-12-11
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- Heat oven to 325°F Mix green beans, milk, alfredo sauce, soy sauce and salt/pepper to taste in 1.5 qt casserole dish. Sprinkle crumbled bacon over top of mixture. Bake 25 minutes or until hot and bubbly.
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- Once the water is boiling add two teaspoons of salt to the pot and add the beans to the boiling water.
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- Add the bacon to a medium skillet over medium heat and cook, stirring frequently, until bacon is beginning to brown.
- Add the onion and garlic to the bacon and continue cooking and stirring until bacon is crisp and onion is soft.
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From lowcarbmaven.com
- Preheat oven to 350 and position the rack in the middle of the oven. Butter an 8x8 oven proof casserole dish.
- Heat a large skillet (I use a non-stick) over medium high heat and add the bacon drippings when the pan is hot. Add the minced onion and saute until translucent - about 2-3 minutes. Then add the garlic and saute for 1-2 minutes until soft. Turn the heat down to medium and add the parsley, lemon zest and wine. Saute for about a minute or until the smell of the alcohol has burned off. Add the softened cream cheese and break it up in the pan so that it melts more easily. Add the chicken broth little by little and whisk to combine until the cream cheese has melted. Turn the heat to medium-low and let the sauce bubble a little to combine flavors and thicken slightly. Add the cheddar cheese, Worcestershire sauce, Dijon mustard, salt and pepper. Whisk and taste to adjust seasoning.
- Pour the sauce into the bowl with the green beans and bacon and stir together. Pour the green bean mixture into the buttered baking dish.
CHICKEN GREEN BEAN CASSEROLE - GLUTEN FREE - LOW CARB YUM
From lowcarbyum.com
- Cook green beans according to bag directions, then place in a lightly greased or seasoned 9x13 baking dish.
- Heat the cream, water, cream cheese, garlic powder, salt, and parmesan cheese over low heat, stirring until smooth.
GREEN BEAN CASSEROLE VEGAN + LOW CARB OPTION | COTTER CRUNCH
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- Place sliced shallots in a large skillet and cover with oil. Pan-fry the shallots over medium to medium-high heat for 10 minutes, or until brown, stirring as needed to ensure even cooking. During the last 3 minutes of cooking, add 1 tsp balsamic vinegar to help with caramelization. Transfer onions to a plate. Blot with a paper towel and season with a pinch of sea salt. Set aside.
- To the same pan, add 1/4 to 1/3 cup water or broth. Place green beans in a steamer basket over the water (optional). Bring to a boil over high heat. Reduce heat to medium, cover, and steam the green beans for 5 to 7 minutes, depending on how tender you like them. Alternatively, you can use frozen green beans and microwave them in the bag. Remove beans from the pot and set aside, then discard oil and water.
- Next, Add butter to the pan and set to medium-high heat. When the butter melts, add the mushrooms and kosher salt. Cook for about 10 minutes, stirring occasionally.
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- In a mixing bowl, add your onion topping ingredients and mix well, until all the onions are coated.
- Heat your oil in a non-stick pan on medium heat. When hot, add the onion mixture and stir fry for 4-5 minutes, until golden. Remove from the heat and set aside.
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- Place green beans, salt, olive oil and garlic on baking tray and roast for about 20 minutes until soft.
- Add the bacon to nonstick frying pan. Sauté for 2.5 minutes on a medium heat then add the mushrooms, 1 tbsp butter and thyme leaves. Sauté for 2.5 minutes. Season with pepper and optional salt to taste.
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- Preheat oven to 350°F or 177°C. Prepare a medium sized, oven safe baking dish with oil or butter.
- Trim fresh green beans to bite sized pieces while your salted stock pot comes to a boil. Blanch the green beans in the boiling water for 8 minutes until al dente but not mushy. They should bright green.
- While the green beans are in the stock pot fry the bacon in a large wok or large frying pan. Chop the garlic, onions and mushrooms while the bacon is frying.
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- Cook the green beans: Cook the green beans either in the microwave or on the stove until they are crisp-tender. For the microwave, place the green beans in a large bowl with 1/2 cup water (118 mL) and nuke, stirring at 2 minute intervals, until done (about 6-8 minutes total). For the stove, boil the green beans covered in water for 3-5 minutes.
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- Cut the tips off of the green beans. Put them in a pot with water (water should go just above the green beans) and boil for about 20 minutes.
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- Over medium heat, cook bacon in a skillet until just crisp. Remove from skillet and place on a plate lined with a paper towel. In the same pan over medium heat, saute onion and beans until tender, approximately 8 to 10 minutes. Stir frequently. If the pan gets too hot reduce heat. Add butter and garlic to the pan and cook an additional 1 minute. Remove from heat.
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