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Green bean casserole recipe!

Healthy Green Bean Casserole


Low carb green bean casserole made from scratch with all kinds of goodness! This is the perfect Thanksgiving side dish, but it’s easy enough to make any night of the week.

I grew up side-eyeing the green bean casserole.

Let’s be real – it’s not the prettiest dish and also, as a kid, green beans were the devil.

green bean casserole on a small white plate with fork next to baking pan

Luckily, my kiddos did not inherit the hatred of green beans that I had as a kid. They LOVE them and now I do too.

Normally I just cook green beans in bacon grease with tomatoes and onions (do you want that recipe? It will always be my favorite way to eat green beans!), but as the holiday season approaches, I knew I had to dream up a low carb green bean casserole.

I’m calling this a ‘healthy green bean casserole’ but I know I’m going to get some flack for it. Healthy is such a relative term – if you’re low carb though, this fits the bill. If you’re trying to eat low calorie or low fat, you might want to look elsewhere. 😉

green bean casserole on a white plate with a fork

Green Bean Casserole with Cheese:

Rather than your traditional can of cream of mushroom soup in this recipe, we’re using cream cheese as the thick, creamy goodness. It coats the green beans and adds great flavor.

This isn’t going to taste quite the same as a traditional green bean casserole, but if you ask me, it tastes better and you won’t go into a carb coma afterwards. 😉

wooden spoon in a baking pan of green bean casserole

How to make green bean casserole from scratch:

To start, we’re going to fry up some bacon. I feel like all delicious recipes start with this step, don’t you?

Add in some diced onions and a bit of garlic and cook until the bacon is crisp and the onions are soft.

chopped bacon cooking in skillet

You’ll want to leave about a tablespoon or so of bacon grease in the skillet, but drain off any excess.

Add a brick of cream cheese and some chicken broth and cook that over low heat, stirring constantly, until the sauce is smooth and creamy.

sauce for low carb green bean casserole in skillet

Pour that mixture over a bowl full of frozen french cut green beans and give it a good stir.

Pop the mixture into a 9×13 baking dish.

green bean casserole in glass mixing bowl

Everyone loves the crunchy goodness of the fried onions that traditionally top a green bean casserole, but they’re full of carbs so we’re getting creative while still keeping things simple.

Crush up some pork rinds and sprinkle those over the top along with a little dried minced onion. Flavor + crunch! Doesn’t get better than that!

This low carb side dish was a big hit with my family. I hope you’ll test it out on your family this holiday season too!

green bean casserole in baking pan

More low carb side dish recipes that are perfect for the holidays: 

Keto Deviled Eggs: These make a great snack, appetizer, or side dish to any holiday meal.

Cauliflower Casserole: A true favorite of mine, so rich and creamy!

Prosciutto Wrapped Asparagus: Elegant and so full of goodness – this one is perfect for holiday dinners.

Broccoli Casserole: Have you seen the reviews on this recipe? People rave about it!

For more low carb goodness, be sure to follow me on Instagram!

A close up of an overhead view of green bean casserole

Follow me on social for more recipe ideas & inspiration!

Green bean casserole recipe!

Healthy Green Bean Casserole

Low carb green bean casserole made from scratch! This is the perfect side for any holiday dinner!

Yield 8
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 6 slices bacon, chopped
  • ¼ cup diced onion
  • 1 clove garlic, minced
  • 8 ounces cream cheese
  • ½ cup chicken broth
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 28 ounces frozen green beans
  • ½ cup crushed pork rinds
  • 1 teaspoon dried onions

Instructions

  1. Preheat oven to 350 degrees.
  2. Add the bacon to a medium skillet over medium heat and cook, stirring frequently, until bacon is beginning to brown.
  3. Add the onion and garlic to the bacon and continue cooking and stirring until bacon is crisp and onion is soft.
  4. Drain all but 1 tablespoon of grease from the skillet.
  5. Add the cream cheese and chicken broth to the skillet and cook over low heat, stirring constantly until the cream cheese has melted and the sauce is smooth and creamy.
  6. Season with salt and pepper.
  7. Add the green beans to a large mixing bowl and pour the cream cheese sauce over the top. Stir well to coat.
  8. Add green beans to a 9x13 baking dish and sprinkle the top with the pork rinds and dried minced onion.
  9. Bake for 30 minutes.
  10. Serve immediately.

Nutrition Information:

Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 253Total Fat: 17gCholesterol: 39mgSodium: 594mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gSugar: 5gProtein: 15g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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36 thoughts on “Healthy Green Bean Casserole”

  1. Nicola Naibert

    Hi Karly, is this recipe freezer safe? It’s just me and I will have to half the ingredients if I can’t freeze some of it. Thanks

    1. Karly Campbell

      Hi Nicola! I haven’t tried freezing this one. I think it’d do okay, but I can’t say for sure.

  2. Looks delicious ! I was wondering if you could post recipes for school lunches? Iโ€™m trying to eat healthier while trying to balance out homework and exercise and I would like some simple, quick and healthy lunch recipes. Thanks

    1. Karly Campbell

      Hi Rubi! I’m hoping to create some quick, pantry staple recipes in the coming weeks, but please bear with me while the grocery situation sorts itself out around here. ๐Ÿ™‚

  3. Rose Martine

    This so AMAZING! This is a dish that I would totally make for myself and probably keep for myself. My grandmother used to make something similar when I was a little girl.

  4. Alisha Ross

    Wow that looks delicious. I love spaghetti squash. I know what you mean about exploding spaghetti squashes โ€” I cooked one in my microwave and it exploded, blew the door open, and just missed my baby in the high chair! I had poked the skin, but donโ€™t think I stabbed it deep enough. I had to get a new microwave โ€“ it was totally destroyed. So I always cut them in half nowโ€ฆ

  5. Looks like you used French green beans. LOVE that idea! Will try it this Thanksgiving.

  6. Lisa Paten

    I think it’s ok to call this recipe low carb, but healthy is a push….with bacon, cream cheese and pork rinds.

    1. Khan Singh

      Those of us living a low carb lifestyle know the actual science show no health issues from saturated fat. Sugar is the enemy.

  7. Has anyone made this in advance,for the next day I am prepping dishes for tomorrow dinners

  8. I am making this two days ahead. Should I wait to add the pork rind until Iโ€™m ready to bake?

  9. Susie Kirkland

    I experimented with this last week in prep for Thanksgiving. I liked it better than the regular! I sauteed fresh mushrooms separately (since they produce so much water I was afraid of messing up the cream cheese sauce) and added it to the mix and it was DELICIOUS! I can’t wait to introduce this to my family this week! Thanks so much!

  10. I dehydrated some mushrooms and made a powder out of them. Think I will add a bit of the powder to this.

  11. If I was to use fresh green beans with a pre-cook them or just mix it all together raw?

    1. Faye Libler

      I have not made this particular recipe but I have made a different one with fresh beans, definitely precook the beans.

    1. Karly Campbell

      I calculated the nutrition based on this serving 8 people. I didn’t measure the serving size by volume.

  12. Maggie Martin

    OOOOOOO, yeah. Green bean orama! I open a can of green bean and dump them in my salad, then eat the heck out of them while I’m fixing the rest of dinner. I LOVE green bean. Pick them off the vine and eat them still warm from the sun. Cooked, raw delish!

    Thanks Karly, this one is a winner too.

  13. I definitely have trouble getting in my greens throughout the day. This is the kind of recipe I need!

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