Thanksgiving is quickly approaching and in my family, the traditional side dishes are green bean casserole, sweet potato casserole, stuffing, and mashed potatoes. In other words, nothing Keto friendly. I want to be able to have a big Thanksgiving dinner that is Keto friendly, but that others will also enjoy so I browsed through recipe after recipe until I found something that sounded like it would fit the bill – and this green bean and mushroom casserole certainly does.
It’s a pretty simple recipe and I usually have just about everything on hand.
Start by steaming your green beans. Use a Vegetable Steamer Basket
When beans are done, transfer to buttered 8-Inch Casserole Dish
Start melting butter in a 12 inch frying pan
Remove from heat and put on top of green beans. In a Glass Mixing Bowl 
Pour mixture over green beans and mushrooms, then top with remainder of cheese.
Bake at 350 for 35-40 minutes, until bubbly and browned.
These cheesy green beans are so filling and so good!!
Keto Green Bean and Mushroom Casserole
1 lb cut green beans, frozen
2 tbsp butter (use more if necessary)
8 – 12 oz sliced fresh mushrooms
8 oz softened cream cheese
1 tbsp white wine vinegar
2 cloves crushed garlic or 1 tsp garlic powder
1 tsp onion powder
1/2 cup chicken stock
1 cup grated parmesan cheese
Preheat oven to 350.
Start by steaming your green beans. Use a Vegetable Steamer Basket set over 1 inch of water in a large saucepan. Steam about 10 minutes or until tender.
When beans are done, transfer to buttered 8-Inch Casserole Dish.
Start melting butter in a 12 inch frying pan. Once melted, add in mushrooms and season with salt and pepper. Cook until mushrooms begin to brown.
Remove from heat and put on top of green beans. In a Glass Mixing Bowl , beat cream cheese with Hand Mixer. Add in vinegar, garlic, and onion powder, mixing well. Slowly add 1/2 cup stock, mixing as you add. It will get runny, so be cautious or you’ll be covered in it. Once mixed, stir in 1/2 of the parmesan cheese.
Pour mixture over green beans and mushrooms, then top with remainder of cheese.
Bake for 35-40 minutes, until bubbly and browned.
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and cook until browned. Drain off any excess fat, then add the onion and garlic. Cook until onions are soft and almost translucent, roughly 5 minutes.
. It just makes them so much more even and I can get them thinner so I don’t have to burn the coating while I’m trying to cook the onion.
. My preference is the mat, mainly because you can wash and reuse them. Parchment paper can get pricey if you have to use it often. You’ll cook them at 425 for about 8-10 minutes on each side. If you want to fry them, heat your oil over medium heat – I prefer to fry them using a 
. These fry up very quickly, so keep an eye on them! Drain on paper towel when done.
and cook until browned. Place on paper towel so it absorbs any excess liquid. Lay the reserved ham slices in the bottom of the 9 x 13 
.
. Heat about an inch of water in a small saucepan over medium heat until it is simmering. While it is heating, whisk the yolks and lemon juice together until it thickens. Then set the bowl on top of the simmering pan and lower heat. Be sure the bowl does not touch the water or it’s too hot and will scramble your eggs. Continue to whisk the mixture, then slowly put the butter in, whisking continuously. The sauce will thicken. Remove from heat. Add in seasonings, mix well, and serve.
