Low Carb Green Beans Casserole with Brussels Sprouts and Bacon
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Can we handle just one more reinvention of the green bean casserole that is just a little fresher, grain free and low-carb.
Yes we can.
Every year I envision remaking the American classic, and this year I think I’ve done it. Fresh green beans, fresh brussels, mushrooms, bacon, and parmesan cheese bring what transform a comforting but perhaps bland dish into something a little more umami.
The original green bean casserole was created by Dorcas Reilly who led the Campbell’s Soup team on a project to make an easy side dish with mushroom soup and green beans. Who could have ever guessed it would have such lasting power and take so many twists and turns with hundreds of revisions.
My version is fresher and keto friendly. I replaced frozen green beans with fresh, mushroom soup with cream cheese, and Pork Panko and shallots for the crispy onion topping. We also added fresh mushrooms and brussels sprouts.
Fresh green beans taste so much better than frozen, but require a little snipping, easily done with scissors. Unlike many vegetables, green beans taste better when cooked through, not grassy, but not to the point of mush. I taste my beans along the way.
I used baby bella mushrooms, but you can use whatever you like.
Adding bacon, while not necessary, is a great addition.
Process for Healthy Low Carb Green Beans Casserole
I started with a full stalk of brussels, which are so easy to make. Simply snap off the brussels, wash, trim and cut in half. I microwaved for a mere three minutes to soften them up. On the the other hand, I boiled the green beans and sauteéd the mushrooms.
I wanted creaminess, but not as much as a can of soup, and added in cream cheese, with a little cream. It doesn’t overwhelm the dish, but pulls it together.
Pork Panko is a product I recently started using, naturally grain and gluten free and it works.
Green Beans Mushroom Onion Tart
More Thanksgiving Recipes from Spinach Tiger
Green Bean Brussels Sprouts Casserole Keto Friendly
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- 2 pounds green beans
- 2 pounds brussels sprouts
- 3 pints mushrooms
- 1/2 pound cooked bacon crumbled
- 4 tablespoons cream cheese softened to room temperature.
- 1/4 cup heavy cream.
- 4 shallots
- 1 cup pork panko pork rinds breadcrumbs ORDER HERE
- 1/2 cup parmesan cheese
- Preheat oven to 400 degrees F.
- Rinse brussels sprouts, trim ends, cut into quarters.
- Place brussels sprouts in microwaveable dish, with just enough water to cover bottom. Microwave for 3 minutes. Drain. Set aside.
- Trim green beans and cut into bite sized pieces. Boil until cooked (you can microwave).
- Drain. Set aside.
- Trim mushrooms, slice. Saute in butter.
- Add in green beans and brussels sprouts.
- Mix cream cheese with heavy cream.
- Add in cream cheese mixture. Stir until incorporated.
- Add bacon and half of the parmesan cheese.
Make Shallot Panko Topping
- Slice shallots thinly on medium low heat and soften in butter.
- Add 1/2 cup panko breadcrumbs onto the sliced shallots until the panko is golden.
- Top casserole with shallots mixture, remaining panko, remaining parmesan cheese .
- Bake for15 minutes or until Pork Panko is golden brown.
- Serve immediately.
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Can you use canned greenbeans? How would this affect the dish/cook time?
I suppose you could. It’s done as long as the brussels are done.
This looks amazing but I’m a little confused by the instructions, steps 7-11 overlap and/or repeat.
Hi Nancy, I edited recipe. I hope it makes more sense now. THANKS.