This low carb green bean casserole is the perfect side dish for a roast turkey or chicken meal – especially Thanksgiving!
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As you may or may not know, in the UK we don't celebrate Thanksgiving. When I moved to the US in 2009, I learned all about this celebration – and of course the traditional food that went with it! My first year I tried a recipe for Green Bean Casserole that used canned green beans and canned soup. It sounded like the strangest thing ever, but when we came to eat we actually enjoyed it – although both my husband and I have preferred it since then with fresh beans.
You can see all my low carb thanksgiving recipes in my guide to fall – just scroll down to see a handy pictorial index!
The traditional recipe isn't super high in carbohydrates – the main issue is the crunchy onion topping. But the answer was clear in terms of giving this dish a low carb makeover – crushed pork rinds! I've used them for crusting a pork tenderloin, topping a spaghetti squash au gratin, and for adding extra crunch to bacon and also asparagus.
For this recipe I used seasoned pork rind crumbs – they're seriously convenient and have so many uses! But if you don't have the crumbs you can make your own: just place the pork rinds in a bag and bash them into crumbs with a meat tenderizer or similar.
A note for anyone who is gluten free: Most brands of condensed cream of mushroom soup contain wheat flour, making this recipe not gluten free. If you find a brand that is GF please let me know in the comments!
How to Make a Low Carb Green Bean Casserole
In a large bowl, mix together a can of condensed cream of mushroom soup, unsweetened almond milk and shredded cheese (I use an Italian blend, but mozzarella or a mild cheddar would also work well).
Add green beans and black pepper (you shouldn't need to add any salt due to the cheese, soup, and pork rind crumbs!), and turn to coat them in the soup mixture. Note: I like my beans with some bite to them – if you prefer them soft then you may wish to par-boil them before adding to the baking dish.
Sprinkle the casserole with the crumbs, spreading them out into an even layer.
Transfer to a baking dish (I love my Le Creuset!), cover with foil, and roast in a preheated oven for around 25 minutes until the casserole is hot and bubbling. Remove the foil and return to the oven for 5-10 minutes or until the pork rind crumbs start to turn a darker brown.
Let stand for 5 minutes before serving.
Low Carb Green Bean Casserole - a #lowcarb spin on a traditional side dish Click To Tweet
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- 10.5 oz condensed cream of mushroom soup
- ¼ cup unsweetened almond milk
- ¼ cup shredded cheese
- 1 lb fresh green beans, trimmed and par-boiled if preferred
- black pepper
- ¼ cup pork rind crumbs
- Preheat the oven to 350F.
- In a large bowl, mix together the soup, milk and cheese. Add the beans and black pepper, stir well to coat the beans.
- Sprinkle the pork rind crumbs over the top, then cover with foil and roast for 25 minutes until bubbling.
- Uncover, and return to the oven for 5-10 minutes until the pork rind crumbs start to turn a little darker.
- Let the casserole sit for 5 minutes before serving.
6g net carbs per serving (one sixth of the whole recipe)
Nutrition InformationYield 6 Serving Size A sixth of the casserole
Amount Per ServingCalories 84Total Fat 4gSaturated Fat 1gTrans Fat 1gCholesterol 10mgSodium 454mgCarbohydrates 8gNet Carbohydrates 6gFiber 2gSugar 3gProtein 6g
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