Keto Green Bean Casserole
User Reviews
5
Keto Green Bean Casserole
Description
Keto Green Bean Casserole combines steamed green beans with a sauce of sour cream, Dijon mustard, and seasonings for a creamy base. Sautéed onions and mushrooms cooked until golden add a rich, earthy flavor while their moisture evaporates so as not to water down the casserole. Sharp cheddar cheese mixed in and sprinkled on top offers a tangy, melted layer that binds the dish together.
The topping of crushed pork rinds provides a crunchy contrast, mimicking panko breadcrumbs for texture while keeping it keto-friendly. Baking the mixture in a greased dish until heated through and cheese melts finishes the casserole with warmth and comforting cohesion.
This casserole suits a low-carb meal as a side or light main with its blend of fresh vegetables, umami-rich mushrooms, and satisfying cheese. It can be doubled for larger groups using a bigger dish.
Leftovers can be refrigerated for 3-4 days; reheating gently in the microwave or oven preserves flavor, although the pork rind topping loses crispness. Avoid freezing to maintain the texture and taste.
Ingredients
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic minced, fresh
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 3 cups Green bean cut into 2-inch pieces (12 ounces, fresh
- 4 tablespoons butter unsalted
- 1 cup onion diced (4 ounces
- 2 cups mushrooms sliced (6 ounces, fresh
- 1 cup cheddar cheese shredded, divided (4 ounces
- ¼ cup pork rind or almond meal, "panko" style
Instructions
- Preheat the oven to 400°F. Grease a 1.5-quart baking dish.
- Mix the sour cream with the Dijon, garlic, salt, pepper, and cayenne pepper. Set aside.
- Place the green beans in a microwave-safe bowl. Add ¼ cup of water. Cover and microwave until tender-crisp, about 4 minutes. Drain well. Set aside.
- Melt the butter in a large, deep skillet over medium heat. Add the onions and mushrooms. Cook, stirring often, until golden and tender, 5-7 minutes.
- Remove the skillet from the heat and let it slightly cool. Mix in the steamed green beans, sour cream sauce, and half the cheese.
- Transfer the mixture to the prepared baking dish. Top with the remaining cheese and pork rind panko.
- Bake until the casserole is heated through and the cheese is melted, for about 20 minutes.
Notes
- Cook mushrooms until their liquid evaporates to avoid soggy casserole.
- Double the recipe and bake in a 9x13-inch dish for larger servings.
- Use pork rind panko for topping, or substitute almond meal; pork rind panko adds distinct flavor and crunch.
- Leftovers keep well refrigerated for 3-4 days; reheat gently to preserve texture.
- Avoid freezing this casserole to maintain quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 9g | 18% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Sodium | 350mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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