Low-Carb Green Bean
Casserole
The classic holiday side dish — completely reimagined. Tender green beans smothered in a rich, savory cream cheese sauce with bacon, baby bellas, and fresh thyme, topped with melted cheddar and crushed pork rinds for that signature crispy topping. All the comfort, none of the cream of mushroom soup.
- Green Beans
- 1 bag frozen green beans (12–16 oz)
- — salt & black pepper, to taste
- Cream Sauce
- ½ cup turkey bacon, diced
- ½ container baby bella mushrooms, sliced
- ½ yellow onion, diced
- 1 tbsp garlic, minced
- 1 tsp fresh thyme leaves
- 2 tbsp dry white wine
- 2 oz low-fat cream cheese, softened
- ⅓ cup low-sodium chicken broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- — salt & black pepper, to taste
- 1 tsp olive oil
- Topping
- ½ cup 2% sharp cheddar, shredded
- ½ cup pork rinds, crushed (low-carb crispy topping — highly recommended)
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1
Preheat & cook the green beans
Preheat oven to 375°F. Steam the frozen green beans in the microwave according to package directions until just tender — don't overcook, they'll continue cooking in the oven. Drain well, season lightly with salt and pepper, and set aside.
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2
Sauté the bacon & vegetables
Heat olive oil in a large skillet over medium heat. Add the diced bacon and cook for 2–3 minutes until it starts to crisp. Add the mushrooms, onion, and garlic and sauté for 4–5 minutes, stirring occasionally, until the onions are translucent and the mushrooms have softened. Add the fresh thyme and stir for 30 seconds until fragrant.
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3
Deglaze with white wine
Pour the white wine into the skillet and stir, scraping up any browned bits from the bottom of the pan. Let cook for 1 minute until most of the wine has evaporated.
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4
Make the cream sauce
Add the softened cream cheese to the skillet in small pieces, stirring as it melts into the vegetable mixture. Slowly pour in the chicken broth, stirring continuously, until the sauce is smooth and slightly thickened. Whisk in the Worcestershire sauce and Dijon mustard. Taste and season with salt and pepper.
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5
Assemble the casserole
Transfer the green beans to a casserole dish and pour the cream sauce over the top. Stir gently to coat the beans evenly. Sprinkle the shredded cheddar over the surface, then scatter the crushed pork rinds evenly over the cheese for that classic crispy casserole topping.
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6
Bake & serve
Bake uncovered at 375°F for 18–20 minutes until the sauce is bubbling, the cheese is melted, and the pork rind topping is golden and crispy. Let rest for 5 minutes before serving.
- Pork rinds are the secret weapon: Crushed pork rinds on top give you the crispy, crunchy topping that makes green bean casserole feel complete — just like the classic fried onions but with zero carbs. Don't skip them!
- Don't overcook the green beans: Steam them just until tender since they'll continue cooking in the oven. Overcooked beans going into the casserole will come out mushy.
- Fresh thyme matters: Just a teaspoon of fresh thyme adds that classic casserole herb note that ties all the savory flavors together — worth picking up a small bunch.
- Make ahead: Assemble the casserole up to a day in advance, cover, and refrigerate without the pork rind topping. Add the pork rinds right before baking so they stay crispy.
- Perfect for Thanksgiving: This scales up beautifully for a crowd — double the recipe and use a 9x13 dish. It's a crowd-pleaser that no one will guess is low carb.