Green Bean Casserole

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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A proper keto green bean casserole with real cremini mushrooms in a rich cream and white wine sauce, topped with pork panko and fried onions. No canned soup in sight.

Green Bean Casserole

Print Recipe

Prep Time 20

Cook Time 45

Servings: 8 servings

Calories: 320

Ingredients Method Nutrition Video Notes

Ingredients

Topping

Casserole

907 g green beans, trimmed and cut into 1-inch pieces 2 lbs
3 tbsp unsalted butter
454 g cremini mushrooms, sliced thin 1 lb
1 tbsp fresh thyme, minced
2 garlic cloves, minced
1 tsp salt
0.5 tsp black pepper
2 tsp Better Than Bouillon chicken base
720 ml heavy cream 3 cups
120 ml dry white wine 1/2 cup

Method

Make topping: combine pork panko and melted butter. Microwave stirring occasionally until golden, about 2 minutes. Let cool, then stir in fried onions. Set aside.
Adjust oven rack to middle and preheat to 400°F. Combine green beans and 1/2 cup water in a large bowl. Cover and microwave until just tender, about 8 minutes, stirring halfway. Drain and set aside.
Melt butter in a 12-inch nonstick skillet over medium-high. Add mushrooms, thyme, garlic, salt, and pepper. Cook until liquid is nearly evaporated, 6 to 8 minutes.
Whisk in cream, Better Than Bouillon, and wine. Bring to a boil, stirring occasionally, until sauce thickens, 4 to 6 minutes. Transfer green beans to a 13×9-inch baking dish. Pour sauce over and toss to combine.
Scatter topping evenly over casserole. Bake about 25 minutes until golden brown and bubbling.