Lower Carb Green Bean Casserole #SundaySupper

I have always loved green beans, but I will admit, I have never been a fan of the traditional green bean casserole. I have found them just to be too creamy and heavy. On the other hand, my family loves them, and yes, they have traditionally been on the Thanksgiving dinner table every year since I can remember.

That is why I was on the mission to create a less heavy and lower carb version of the traditional green bean recipe that so many love and enjoy. This recipe while super easy, does have a few more steps then the recipe that calls the the can of condensed soup, but once you try it – it will become your new favorite Green Bean Casserole! I promise!

It is simply delicious! It is full of the flavors you love but with fresh green beans, sautéed mushrooms, and onions. The flavor is rich, deep and reminiscent of your grandmother’s version, but so much lighter.

Lower Carb Green Bean Casserole

Ingredients:

Baked Onion Topping:

  • 1/2 cup very thinly sliced yellow onion
  • 1/4 cup plain bread crumbs
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
I use my mandoline to get extra thin onion slices

Green Bean Casserole:

  • 1 pound green beans, clean and trimmed
  • 1 tablespoon canola oil
  • 1/2 cup very thinly sliced yellow onion
  • 8 ounces cremini mushrooms, cleaned and sliced
  • 1 1/2 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1.8 teaspoon black pepper
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon fresh thyme, chopped
  • 1/2 cup sour cream

Directions:

Preheat oven to 350 degrees F.

Make the Onion Topping:

  1. Combine all the ingredients in a small bowl, toss to mix. 
  2. Arrange in a single layer on a baking sheet. 
  3. Set aside.

Make the Casserole:

  1. Bring a pot of water to boil. Boil the green beans until tender, but still crispy, about 5 minutes.
  2. Drain and chill beans under running cold water.
  3. Transfer to a bowl and set aside.
  4. Heat the oil in a large pan over medium-high heat.
  5. Add onion, mushrooms, salt, garlic, and pepper and cook, stirring, about 3 minutes.
  6. Add the chicken broth and thyme and cook until almost all the liquid is evaporated, about 5 minutes.
  7. Transfer the mushroom mixture to the bowl of green beans.
  8. Add the sour cream.
  9. Toss to combine. 
  10. Pour the green bean mixture into a glass quiche or pie pan. 
  11. Bake the casserole and onion topping separately until the topping is well browned and crisp, about 15 to 17 minutes. Make sure the onion topping is really crispy or else they might end up soggy. 
  12. Take them out of the oven. 
  13. Top the casserole with the crispy onion topping, garnish with sprigs of thyme (optional) and serve.

Lower Carb Green Bean Casserole

The sauce settles in the bottom of the dish. This is one reason you want to bake the green bean casserole in a shallow quiche or pie pan. Just scoop up the sauce as you serve the green beans and top it onto the servings. It is seriously delicious! 

Lower Carb Green Bean Casserole

Lower Carb Green Bean Casserole

Ingredients

  • Baked Onion Topping:
  • 1/2 cup very thinly sliced yellow onion
  • 1/4 cup plain bread crumbs
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
    Green Bean Casserole:
  • 1 pound green beans, clean and trimmed
  • 1 tablespoon canola oil
  • 1/2 cup very thinly sliced yellow onion
  • 8 ounces cremini mushrooms, cleaned and sliced
  • 1 1/2 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1.8 teaspoon black pepper
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon fresh thyme, chopped
  • 1/2 cup sour cream

Instructions

  1. Make the Onion Topping:
  2. Combine all the ingredients in a small bowl, toss to mix. a
  3. Arrange in a single layer on a baking sheet.
  4. Set aside.
    Make the Casserole:
  1. Bring a pot of water to boil. Boil the green beans until tender, but still crispy, about 5 minutes.
  2. Drain and chill beans under running cold water.
  3. Transfer to a bowl and set aside.
  4. Heat the oil in a large pan over medium-high heat.
  5. Add onion, mushrooms, salt, garlic, and pepper and cook, stirring, about 3 minutes.
  6. Add the chicken broth and thyme and cook until almost all the liquid is evaporated, about 5 minutes.
  7. Transfer the mushroom mixture to the bowl of green beans.
  8. Add the sour cream.
  9. Toss to combine.
  10. Pour the green bean mixture into the glass pie pan.
  11. Bake the casserole and onion topping separately until the topping is well browned and crisp, about 15 to 17 minutes. Make sure the onion topping is really crispy or else they might end up soggy.
  12. Top the casserole with the crispy onion topping, garnish with sprigs of thyme (optional) and serve. 
Recipe Management Powered by Zip Recipes Plugin
https://positivelystacey.com/2017/11/lower-carb-green-bean-casserole-sundaysupper/

This lower carb green bean casserole is simply delicious! The flavor is rich, deep and reminiscent of your grandmother's version, but so much lighter. 
This lower carb green bean casserole is simply delicious! The flavor is rich, deep and reminiscent of your grandmother’s version, but so much lighter.

Looking for even more delicious holiday casserole dishes? Here are some of the best around from my friends at Sunday Supper. You will find come classic and creative casserole dishes for breakfast, side dishes, and entrees! They are all perfect for this holiday season. Check them out. Thank you to Em from Our Life Taste Good for hosting this event.

Holiday Casserole Recipes #SundaySupper

Breakfast Casseroles

Classic Casseroles

Creative Casseroles

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

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17 Replies to “Lower Carb Green Bean Casserole #SundaySupper”

  1. […] Lower Carb Green Bean Casserole by Positively Stacey […]

  2. Thanks Stacey for a great recipe. The family loved it at Thanksgiving and planning on using it as a staple the rest of the year. (Tracy told me about your website).

    1. Danielle, I am so glad to hear that you enjoyed this recipe, and it is great hearing from you! I missed having it on Thanksgiving, since I did not host. I’m planning of having this as a side to our of prime rib for Christmas Eve dinner. My mom says hi! Happy Thanksgiving to you and your family!

  3. […] Lower Carb Green Bean Casserole by Positively Stacey […]

  4. […] Lower Carb Green Bean Casserole by Positively Stacey […]

  5. I wasn’t brought up with green bean casserole but I have to admit, the idea has never appealed. This, however, is definitely more up my street.

    1. This is such a lighter version that you just might like it. We really do.

  6. […] Lower Carb Green Bean Casserole by Positively Stacey […]

  7. So much bright color! It looks fantastic.

    1. Thanks, Marye!

  8. […] Lower Carb Green Bean Casserole by Positively Stacey […]

  9. […] Lower Carb Green Bean Casserole by Positively Stacey […]

  10. Now this is a LOT more appealing than the traditional version! It looks SO good!!!

    1. Thanks, Liz! We really love this version!

  11. […] Lower Carb Green Bean Casserole by Positively Stacey […]

  12. […] Lower Carb Green Bean Casserole by Positively Stacey […]

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