Keto From-Scratch Green Bean Casserole
A homemade take on the classic holiday side dish featuring fresh green beans, rich mushroom cream sauce, and golden sautéed mushrooms instead of canned ingredients. The beans are blanched to bright green perfection, then nestled in a savory sauce made with crimini mushrooms, shallots, and fresh herbs. Perfect for Thanksgiving, Christmas, or any family gathering where you want to a beloved comfort food with fresh, quality ingredients.
Ingredients
- 2 teaspoon salt
- 1 lb fresh green beans, ends trimmed
- 1 teaspoon Worcestershire sauce
- 3 Tbsp olive oil, divided
- 2 cups crimini mushrooms, sliced, dividedbutton mushrooms1:1availability
milder flavor
- 1 teaspoon freshly ground black pepper
- 1 large shallot, minced
- 1 tablespoon garlic, minced
- ¼ teaspoon freshly ground nutmeg
- ½ teaspoon dill
- 1 cup vegetable broth
- 4 tablespoon cornstarch
- 1 cup heavy cream
- ice water, large bowl
Instructions
- 1
Bring water and salt to a boil in a saucepan
- 2
Add green beans and boil for 5 minutes
- 3
Drain beans and immediately plunge into ice water for 2 minutes
- 4
Remove beans from ice water and drain in colander
- 5
Preheat oven to 350F with rack in middle position
- 6
Chop 1 cup of mushrooms into small pieces
- 7
Heat 1 tablespoon oil in medium non-stick skillet over medium-high heat
- 8
Add chopped mushrooms and cook until they release liquid, stirring occasionally
- 9
Remove mushrooms from pan and set aside
- 10
Add 1 tablespoon oil to same pan
- 11
Add garlic, shallots, nutmeg, salt, and pepper, cook until shallots are soft
- 12
Add cooked mushrooms back to pan
- 13
Add broth and simmer for one minute
- 14
Decrease heat to medium-low
- 15
Make slurry with cornstarch and cream in a cup
- 16
Add slurry to mushroom mixture
- 17
Cook until mixture thickens, stirring occasionally
- 18
Add dill and taste for seasoning
- 19
Remove from heat and set aside
- 20
Line green beans down center of lightly sprayed oven-proof serving dish
- 21
Ladle mushroom sauce down center of green beans leaving ends exposed
- 22
Bake for 15-20 minutes or until mixture bubbles
- 23
Meanwhile, heat remaining oil in medium non-stick skillet over medium-high heat
- 24
Add remaining sliced mushrooms and stir to coat
- 25
Cook for 3 minutes, then add salt and Worcestershire sauce
- 26
Cook for about 5 minutes per side until mushrooms are golden brown
- 27
Remove casserole from oven and top with sautéed mushrooms
- 28
Serve immediately
Tips
Ice water bath is crucial for stopping the cooking process and keeping beans bright green and crisp-tender.
Make sure mushrooms release their liquid during cooking to concentrate flavors and prevent watery sauce.
Taste the sauce before baking and adjust seasoning as needed since flavors will mellow during baking.
Good to Know
Refrigerate covered for up to 3 days. Reheat in 350F oven until heated through.
Blanch beans and make sauce up to 1 day ahead. Assemble and bake when ready to serve.
Best served immediately while hot and bubbly. Keep warm in low oven if needed.
Common Mistakes
Don't skip the ice bath or beans will overcook and lose their vibrant color.
Cook mushrooms until they release liquid to avoid watery sauce.
Taste sauce before baking and adjust seasoning as flavors will mellow.
Substitutions
Dairy-Free Swaps
General Alternatives
skip blanching step
FAQ
Can I make this ahead of time?
Yes, blanch the beans and make the sauce up to 1 day ahead. Store separately in the refrigerator, then assemble and bake when ready to serve.
What if I don't have crimini mushrooms?
Button mushrooms work well as a substitute, though they have a milder flavor. Baby bella or shiitake mushrooms also work nicely.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat in a 350F oven until heated through, about 15-20 minutes.