This low carb Supreme Green Bean Casserole is everything the other one wishes it was: rich, creamy, flavorful and made from wholesome ingredients – oh! and it’s keto & gluten-free!
Green bean casserole. Is there any side more iconic around the Thanksgiving, Christmas and Easter holidays? I don’t think there is. Developed in the Campbell’s test kitchen in the 1960’s as an easy side for the home cook, green bean casserole is a side that many people wouldn’t do with out during the holidays.
For those who are not familiar with this popular American side, the original recipe called for canned green beans, canned condensed soup, canned french fried onions, milk and soy sauce – all thought to be staples found in most American pantries at the time.
Over the years, many variations of green bean casserole have been developed by creative cooks and this version, Green Bean Supreme, is one of my favorites. If you are interested in reading about the history of the green bean casserole read this great NPR article.
I’ve been making this version of green bean casserole for several years now. My mother-in-law introduced me to the original recipe which calls for flour – not gluten-free or low carb.
My recipe is gluten-free and low carb, and it’s amazing. The green beans are perfectly cooked and the casserole is made from wholesome ingredients. I like to use fresh green beans, but I suppose one could use frozen or canned. The longest part of preparing the dish is trimming the beans and cooking the bacon which I often do the day before.
By the way, I have to ask… you cook your bacon on a sheet pan in the oven, right? Restaurants have been cooking bacon this way for years and so have I. This method results in evenly cooked bacon and a nice bit of bacon fat for the dripping jar. And even better, it requires no babysitting and your stove stays nice and clean. (400 degrees for about 20 minutes)
The beauty of this Supreme Green Bean Casserole Recipe is that it can be prepped 1-2 days in advance and sit in the fridge until you’re ready. And since the base is mainly a thick, creamy, cheese sauce – it’s easy to prepare.
If you do prepare it a day or two ahead make sure to heat it up for about 8 minutes on low power in the microwave before putting in the oven. Why? This supreme green bean casserole doesn’t cook in the oven but rather heats through to bubbling. I absolutely love it and my family does, too!
Supreme Green Bean Casserole is 4 net carbs per serving
This low carb Supreme Green Bean Casserole is everything the other one wishes it was: rich, creamy, flavorful and made from wholesome ingredients - oh! and it's keto & gluten-free!
- 1 pound green beans, trimmed and cooked to your liking
- 1/3 pound bacon, cooked and chopped
- 3 ounces onion, minced
- 1 clove garlic, minced
- 4 tablespoons dry white wine or dry vermouth
- 1 tablespoon minced parsley
- 1 teaspoon lemon zest
- 2 tablespoons bacon drippings or fat of choice
- 6 ounces cream cheese, softened
- 3 ounces cheddar cheese, grated
- 1 teaspoon Worcestershire sauce
- 1 1/2 teaspoons Dijon mustard
- 3/4 cup unsalted chicken stock/broth
- 1/2 - 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup pork rinds, crushed (or low carb bread crumbs),
- 1/8 teaspoon granulated garlic
- 1/8 teaspoon salt
- 1-2 teaspoons olive oil
- Prepare: Preheat oven to 350 and position the rack in the middle of the oven. Butter an oven proof casserole dish.
- Cook green beans to your liking. (I like to put them in a microwaveable bowl with 2 tablespoons of water, cover them, and steam them on high power for 4-5 minutes. Then I test for done-ness, uncover and drain.) Place the green beans into a large bowl with the chopped bacon and mix.
- Mince the onion, garlic, and parsley, keeping them separate and zest the lemon.
- Supreme or Creamy Cheese Sauce: Heat a large skillet (I use a non-stick) over medium high heat and add the bacon drippings when the pan is hot. Add the minced onion and saute until translucent - about 2-3 minutes. Then add the garlic and saute for 1-2 minutes until soft. Turn the heat down to medium and add the parsley, lemon zest and wine. Saute for about a minute or until the smell of the alcohol has burned off. Add the softened cream cheese and break it up in the pan so that it melts more easily. Add the chicken broth little by little and whisk to combine until the cream cheese has melted. Turn the heat to medium-low and let the sauce bubble a little to combine flavors and thicken slightly. Add the cheddar cheese, Worcestershire sauce, Dijon mustard, salt and pepper. Whisk and taste to adjust seasoning.
- Pour the sauce into the bowl with the green beans and bacon and stir together. Pour the green bean mixture into the buttered baking dish.
- Topping: Crush 1/2 ounce of pork rinds by putting them in a plastic zip-loc bag and hitting them with the flat end of a meat mallet or rolling pin. Pour the crumbs into a small bowl and add 1/8 teaspoon granulated garlic and 1/8 teaspoon salt. Then, add 1-2 teaspoons of olive oil and mix together with your fingers. Sprinkle over the casserole.
- Bake: Put the supreme green bean casserole in the oven and bake for 15-20 minutes or until bubbly around the sides. Serve.
Note: make sure the beans are cooked to your liking before adding them to the cheese sauce - OR - you could let the casserole cook longer in the oven.
If the sauce is too thick for you, add 1/4 cup more chicken broth next time. It will be solid when refrigerated. Reheating will make it loose again.
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