Low Carb Green Bean Casserole

Total Time
Prep 15 mins
Cook 30 mins

What is there not to like? Rich cheese, green beans and mayonnaise with lots of extra flavors rolled into one decadent dish.

Ingredients Nutrition


  1. Melt the butter in a skillet and saute the onions, celery and mushrooms until soft (about 7 to 8 minutes).
  2. Mix the mayonnaise and cream.
  3. Mix everything together in a casserole and bake at 350°F, covered, for 30 minutes.
  4. Uncover and brown, if desired.
Most Helpful

The whole family loved these beans! I used half cheddar and half mozzarella. This recipe fits into our low carb lifestyle perfectly....thanks! update...this has quickly become our favorite way to eat veggies! My entire family loves them - including extended family that we've had over for dinner. I always double the recipe and bake it in a 9x13 pan. I never use the mushrooms as I don't like them) and often add about 1/2-1 pound bacon that has been baked til crispy then crumbled. I am making this for both of our Thanksgivings this year. Make sure you cook the celery until it is VERY soft and dice as small as possible so the flavor blends best. I have also added a red/green bell pepper to the dish for extra veggies and it lends a great flavor enhancement. Just dice it small too and saute with the celery and onion.

bonnie0128 November 24, 2009

My husband and I love green bean casserole however; the traditional recipe isn't really low in carbs. This recipe was terrific! I chose not to use celery in this dish (the onion were still a tad crunchy so it was an ideal texture), and instead of adding salt I used a teaspoon of soy sauce like my Cambells' green bean casserole calls for. This was rich however; I really liked it this way!!! Thanks for sharing this recipe, I will definately be making often!

Johnsdeere January 17, 2011

The best!! Puts the "dump the cans and heat" version to shame! This is seriously delicious! The second time I made it I used frozen french style green beans and it was even better. Thanks for sharing this I'll make it often. I use the food processor to get the celery and onion chopped very small and they soften up quickly.

Pam in the Kitchen December 29, 2011