Keto Green Bean and Mushroom Casserole
Who says comfort food can’t be low-carb, vegan, and still make you feel like you’re wrapped in a casserole-shaped hug? This Keto Green Bean and Mushroom Casserole brings the cozy without the cow, the cream without the guilt, and the sass with every scoop. Mushrooms do the heavy lifting, green beans show up fresh and crunchy, and the dairy-free sauce doesn’t miss a beat. Your oven will smell like victory and your in-laws won’t even know it’s plant-based. Serve this when you want your taste buds to say “wow” and your jeans to stay buttoned.
Keto Green Bean and Mushroom Casserole
A creamy, plant-powered casserole packed with tender green beans, savory mushrooms, and keto-friendly sauce—no dairy, no drama, all flavor.
Ingredients
- 1 lb green beans ends trimmed and ready to party
- 2 cups mushrooms sliced like a pro (baby bella preferred)
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 cup unsweetened almond milk
- 1 tbsp arrowroot powder thickens without the drama
- 1 tsp Dijon mustard
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp thyme because we’re fancy
- ½ cup vegan fried onions store-bought or air-fried by your inner overachiever
Instructions
- Preheat oven to 375°F (190°C) and judge the oven grime just a little.
- Blanch green beans for 4 minutes, then drop into ice water like it’s a spa day.
- Heat olive oil in skillet. Sauté onions and garlic until soft enough to spill secrets.
- Add mushrooms. Cook 7–8 minutes until golden and slightly dramatic in aroma.
- In a bowl, whisk almond milk, arrowroot, mustard, salt, pepper, and thyme. No lumps allowed.
- Pour the mixture into the skillet. Stir constantly until thick enough to coat the back of a spoon.
- Add blanched green beans and toss gently. They deserve to feel loved.
- Transfer to a baking dish. Top with crispy onions like you mean it.
- Bake for 30–35 minutes until bubbly and golden—just like your personality.
- Let it rest for 5 minutes before serving, or don’t and burn your tongue. We’ve all been there.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 6g
Vitamins and Minerals (Per Serving)
- Vitamin C: 20%
- Iron: 12%
- Calcium: 10%
- Vitamin K: 28%
- Folate: 16%
Additional Notes/Tips
- Sub coconut milk if you’re feeling extra creamy and extra dramatic.
- Add a pinch of nutmeg to level up the earthy flavor.
- Bake in ramekins for individual portions if you’re in a “don’t share” mood.
- Pair it with a leafy salad or wine—or both.
- Stores in the fridge for 3 days, if it even lasts that long.
