Go Back

Keto Green Bean and Mushroom Casserole

Emily Carter
A creamy, plant-powered casserole packed with tender green beans, savory mushrooms, and keto-friendly sauce—no dairy, no drama, all flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 210 kcal

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.