Being a food blogger the holidays at my house can tend to be quite a big deal.
I love to feed my family, but am always challenging myself to walk that line between giving them the traditional dishes they love while trying to come up with new and exciting recipes for them to try.
It can be a bit daunting.
Then throw in the fact that I went low carb a year and a half ago.
Now I not only need to provide the much-loved dishes of the past, give them something new to try, but I have to try to tie that all up in tasty low carb versions that will please even the pickiest carb junkie.
The struggle is real people!
Green bean casserole is a dish that goes back to my childhood, as I am sure it is for many of you as well.
Grandma, Mom, they broke out those trusty cans of cream of mushroom soup and went to town.
I loved it so much I would request it throughout the year, not just at the holidays.
Confession – that canned cream of mushroom soup was one of my childhood comfort foods. I could make a meal of just that with saltine crackers.
Oy, holy carb overload Batman!
This year, for the first time in a long time, we are going to have Thanksgiving dinner with Mini Me’s boyfriend’s family.
Oh, we are still having the kiddos over for dinner on Saturday, but the actual holiday meal will not be at our house.
It feels weird but presents me with an opportunity to test out a low carb dish to people that I don’t know.
To say I am nervous is an understatement, but I have gotten a bit of feedback from the people that hubs works with.
I sent this in with him for their company Thanksgiving dinner and he said it disappeared in the blink of an eye.
That is always a good sign when it comes to food right?
NUTRITIONAL INFO FOR TRADITIONAL GREEN BEAN CASSEROLE VS THIS RECIPE
TRADITIONAL GREEN BEAN CASSEROLE
Total Fat 7.3g
Total Carbohydrate 11.1g
Dietary Fiber 1.2g
Net carbs 9.9g
LOW CARB GREEN BEAN CASSEROLE
Total Carbohydrate 3.66g
Dietary Fiber .38g
Net carbs 3.27g
CANNED GREEN BEANS VS FRESH OR FROZEN
I opted for canned green beans in my recipe for ease. I almost always have canned green beans in my pantry. I love frozen just about anything veggie except green beans.
It is just a weird thing of mine.
I would use fresh but, especially during the holidays, I try to cut down on as much prep work as possible so trimming and chopping green beans just isn’t another task I want to add to my list.
You can, of course, use either of those other options in this recipe.
If you do I would increase the amount of cook time to 1 hour to make sure they are cooked completely through.
WHERE ARE MY FRENCH FRIED ONIONS?
Alas, french fried onions are super high in carbs so there was no saving them.
You could slice fresh onions, dip them in egg wash and seasoned almond flour or crushed pork rinds, and fry them in olive oil but, after all of those steps, I find they just get soggy on top of the casserole anyway PLUS add carbs.
I call that a lose/lose in my book.
So I opted for some seasoned parmesan cheese instead.
I added Italian seasoning, plus a little bit of red pepper flake because we like things a little zingy in our house.
But, if you are missing more of that onion flavor, you could, of course, add 1/2 teaspoon (or more) of onion powder to the parmesan cheese.
Remember, there are carbs in onion powder so make sure to add them into the totals at the end of you use it.
Let me just tell you how awesome this made my house smell as it cooked away in the oven.
To be honest, I wash shocked that is smelled so good! I mean, I knew it would taste good, but when you add a delicious scent wafting through your house to get those taste buds revved up?
Ya, that just takes it to another level for me.
It wasn’t just me that felt that way either.
Hubs came home from work the first day I tested this recipe and his first words to me when he walked in were, “WOW what smells so good.
YES! That made this low carb food-loving chick a very happy camper!
Now, I will be the first to admit that this dish isn’t exactly a “looker”. I mean it really does lack in the OMG I need to take a pic of this plate” department.
But, to be honest, the original dish doesn’t really appeal to that either.
Don’t get me wrong, I know we eat with our eyes first, and I loves me some beautiful dishes, but bottom line I want to get food in my belly so this isn’t a huge deal to me.
I will argue to the fact that I think creamy = awesome and this is one creamy dish!
Between the delicious aroma and that creaminess, I couldn’t wait to dig it!
MORE LOW CAR SIDE DISH IDEAS:
MORE DELICIOUS LOW CARB HOLIDAY RECIPE IDEAS
Low Carb Green Bean Casserole
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- Redmond’s real sea salt
- Fresh cracked black pepper
- 1 cup Homemade Condensed Cream Of Mushroom Soup
- 1/2 cup heavy cream
- 2 (15-ounce) cans of green beans, drained
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
How to cook Low Carb Green Bean Casserole
- Preheat the oven to 350 degrees F.
- Butter or spray a 2-quart baking dish with olive oil.
- Heat the butter in a medium skillet, over medium heat.
- Add the sliced mushrooms to the skillet and stir to combine with the melted butter. Continue to cook the mushroom, stirring occasionally, until the brown and reduce in size by half, about 5 to 7 minutes.
- Meanwhile, heat the condensed soup in a small saucepan over medium heat. Once it begins to warm, slowly stir in the heavy cream. Taste and adjust seasoning if needed.
- Add the soup mixture to the mushrooms and stir to combine.
- Pour half of the mushroom soup mixture into the bottom of the baking dish and spread it out evenly.
- Top with the drained green beans and then pour the remaining soup mixture on top, spreading it out with a rubber spatula.
- In a small bowl, combine the parmesan cheese, Italian seasoning, and red pepper flakes (if using) and sprinkle the mixture over the top of the casserole.
- Place in the oven and bake for 30 minutes until the casserole is bubbly and the cheese begins to brown.
- Remove from the oven and allow to cool for a few minutes before serving.