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The official first day of fall is less than a week away! It always seems strange to me that the changing of the seasons always happens in the middle of the month. Why not the first? Either way, autumn means cooler weather is coming, and that means the start of casserole season! To be honest, I make them year round, but I’m heading into fall with a low carb gluten-free green bean casserole recipe.
Nothing beats a comforting casserole as the weather cools down! Well, except maybe my all-time favorite cold weather staple – easy broccoli cheese soup. This week is still warm, but after that the forecast says it will feel more like autumn. It was already a little gloomy and rainy this morning. I’m getting ready!
Other than soup, casseroles are one of the main staples at our house in the cooler months. There are the all-in-one dinners, like chicken bacon ranch casserole or low carb chicken cordon bleu casserole. I absolutely love those for their convenience. Plus, they leave everyone happy, freeze well, and make great leftovers for lunch. And of course, there are side dishes like brussels sprouts casserole au gratin and low carb sweet potato casserole, which are especially popular around the holidays and perfect to pair with low carb garlic butter herb roasted turkey.
Low carb gluten-free green bean casserole is another veggie dish you’ll want to make! You only need a few simple ingredients…
With a Russian family, we didn’t grow up eating typical American fare like green bean casserole (let alone keto low carb green bean casserole!). I did try it at American friends’ houses, though. Later, working at restaurants in my high school and college days, it was frequent fare at buffets for various holidays throughout the year. The servers got to eat the leftovers sometimes.
Needless to say, all those versions were definitely not low carb. Sadly, I have yet to see a gluten-free green bean casserole at a restaurant.
Fortunately, it’s actually really easy to make your own low carb gluten-free green bean casserole! The main sources of carbs and gluten are the sauce and the topping.
Let’s talk about the topping first. Of the versions I’ve tried, the topping is usually some kind of breadcrumbs, or breaded onion strings. You can make a low carb version by combining almond flour, dried minced onions, and avocado oil. Any other oil or butter will work fine, as well.
For the creamy sauce, even gluten-free green bean casserole recipes often use canned cream of mushroom soup. Although you can find store bought brands that are gluten-free, they are usually filled with starch and preservatives. Don’t worry, it’s so easy to make your own!
I posted a simple gluten-free cream of mushroom soup recipe last year, and that’s what I used in my low carb green bean casserole recipe. You can make the soup in advance to save time. And, if you happen to have a different cream of mushroom soup recipe you like, feel free to use that instead.
Can you believe Thanksgiving is just two months away? I’m sure that’s when most people will be more interested in a gluten-free green bean casserole – or low carb green bean casserole, depending on your needs. (Mine is both!) So, why am I posting this recipe so early? Don’t laugh, I have my reasons!
First of all, did you know that November is actually not at all peak season for green beans? Of course they are available year round, but they are actually at their peak from June to September! (Who knew?)
Since green bean season is technically right now, I used that as an excuse to make low carb green bean casserole way early this year. I’ll still be making it later this fall, but it’s nice to incorporate seasonal produce at its peak, too. And – bonus for you! – that means you already have your gluten-free green bean casserole recipe all set for the holidays in a couple of months.
More Low Carb Recipes To Love
Low Carb Gluten Free Green Bean Casserole Recipe (Quick & Easy)
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RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Preheat the oven to 375 degrees F (191 degrees C).
- Saute the mushrooms & onions: In a skillet over medium heat, saute the onions and mushrooms in avocado oil for about 7-10 minutes, until lightly browned. Remove from heat.
- Cook the green beans: Cook the green beans either in the microwave or on the stove until they are crisp-tender. For the microwave, place the green beans in a large bowl with 1/2 cup water (118 mL) and nuke, stirring at 2 minute intervals, until done (about 6-8 minutes total). For the stove, boil the green beans covered in water for 3-5 minutes.
- Assemble the casserole: Place the cooked green beans, mushroom/onion mixture, and cream of mushroom soup into a glass or ceramic 3-quart casserole dish. Stir together until well combined.
- Make the topping: In a small bowl, stir together the almond flour, and dried minced onions. Stir in the avocado oil until crumbly. Crumble the topping over the casserole.
- Bake: Bake for 18-20 minutes, until the topping is golden.
Serving size: 1/2 cup
Video Showing How To Make Low Carb Gluten-Free Green Bean Casserole Recipe (Quick & Easy):
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NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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