Low-Carb Green Bean Casserole {Without Changing How It Tastes!}

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We’re down in Texas for Thanksgiving this week and I just had to share with you all this amazing low-carb version of green bean casserole! My sister-in-law and I have been following the Trim Healthy Mama plan and we put our heads together and came up with a complete low-carb Thanksgiving meal, or as THM-ers call it, an “S meal.”

And okay, my sister-in-law put more of it together than I did… I was just in charge of the green bean casserole. *smile*

But y’all, this green bean casserole is not hard at all (or else you know I wouldn’t have done it!) and it tastes JUST LIKE regular green bean casserole! In fact, everyone who tried it said it was delicious!

The main culprit in making green bean casserole non-low-carb, is the cream of mushroom soup. Have you ever looked at the ingredients of a can of that stuff? EW.

So to make my green bean casserole low-carb I used a recipe my friend Marilyn sent me that she said worked great for making your own cream of mushroom soup. And y’all, it really does!

Lazy Mom Tip! » You can totally make the cream of mushroom soup ahead of time and store it in the fridge for the day you are making the casserole.

So here’s what you do! First, make the cream of mushroom soup….

Low Carb Cream of Mushroom Soup:

6 ounces fresh mushrooms, chopped (about 16 small)
2 stalks of celery, finely chopped
4 tablespoons onion, finely chopped (I just use frozen diced onions)
4 tablespoons butter
1 cup chicken broth
1 1/2 cups heavy cream
Salt and pepper, to taste
1/2 tsp. Glucomannan (you can find this at any health food store – it’s a healthy thickener)

Sauté the mushrooms, celery and onion in the butter until very soft and starting to brown a bit. Add the broth; bring to a boil. Let the liquid reduce by half, then stir in the cream. Bring back to a boil. Turn down the heat a bit and cook until reduced and starting to thicken, stirring frequently and watching closely so it doesn’t boil over. Season to taste with salt and pepper. Whisk the glucomannan into the sauce, whisking very briskly. Let cook a little while longer so it continues to thicken.

While you have the cream of mushroom soup going, now make the casserole….

Low-Carb Green Bean Casserole:

Take three to four 14.5oz cans of cut green beans (we tried using frozen and we tried long uncut green beans and it just didn’t have the same taste) and drain the juice. Then put the green beans in a 9×13 dish.

Once the cream of mushroom soup is ready, pour it over the green beans and stir it to coat.

Now, another offender of the non-low-carb ingredients was the fried onion topping. But I was THRILLED to find a can of gluten-free (which was also low-carb) fried onion topping at Aldi’s this year! They taste just like the regular kind and I highly recommend using them!

If you do not have an Aldi near you (or your Aldi is out), you can simply roast shallots to top your green bean casserole with! Just google a recipe for roasting shallots until crispy!

Some casseroles call for putting the fried onion topping in the green beans, but I just top the whole thing with a generous layer.

Pop in a 350º oven uncovered for 20-25 minutes.

Mm, mm! So good! And no one will ever know the difference!