Gluten free green bean casserole with sour cream, cheese, and bacon flavors. The recipe uses wholesome ingredients, not a canned soup!
Casseroles are one of those low carb side dishes we enjoy most in winter. No matter what the flavor, these easy to prepare dishes are a perfect comfort food when it’s cold.
Although best known as a standard holiday side dish, green bean casserole can be enjoyed any time of the year. However, many recipes call for cream of mushroom soup as the base.
I don’t always like mushrooms with my green beans and the ingredients in a can of condensed cream of mushroom soup is a little scary. And I avoid processed foods as much as possible.
Green Bean Casserole with Cheese and Bacon
I created a gluten free green bean casserole from scratch for Thanksgiving when I first moved to low carb. It’s made with real food ingredients like frozen or fresh green beans.
I start with a bag of fresh or frozen green beans and cook them crisp tender. Then, I fry up some bacon until crispy.
When I first created my low carb green bean casserole, I didn’t add the bacon. But, I thought it would be a good addition along with the sour cream and cheese.
And, the bacon grease is perfect for cooking the celery and mushrooms in. Now only does it add flavor, but it’s a great source of healthy fat.
The celery needs to be cooked until very soft as you don’t want the celery crunch in the casserole. You can leave out the mushrooms if you wish, but they are typically added to a traditional green bean casserole.
GF Green Bean Casserole with Sour Cream & Cheese
In my original recipe, I also didn’t add any crushed pork rinds on top. I thought the casserole needed a little something more on top besides the cheese and bacon.
Recipe Variations and Ideas
Feel free to customize this gluten free green bean casserole to suit your own taste. Just be sure to keep all the ingredients low carb.
For those that like the crispy onions on top, I’ve got a solution. You could fry up your own onions until golden brown and chop up to sprinkle on the top of the casserole.
This is also a dish that can be made in advance to spread out the cooking for holidays. I often make this dish up one or two days ahead and bake it just before serving.
Cooking in advance really helps when planning a large holiday meal. And, this is a dish that everyone loves to have along with turkey or ham.
Other Popular Keto Holiday Dishes
We love this low carb casserole better than the traditional one made with processed ingredients. Why not give it a try and see for yourself?
If you are looking for more of a complete meal, you may want to try my casserole with chicken and green beans casserole. It combines the chicken and greens beans in a delicious cream cheese sauce.
And, if you are looking for more dishes for a holiday meal, check out my keto appetizers. You are sure to find a new family favorite that’s low carb and gluten free!
Below you’ll find some of my top favorites for holiday sides:
- Crispy Oven Fried Green Beans
- Easy Keto Creamed Spinach
- Loaded Cauliflower Casserole
- Mashed Turnips
- Baby Kale Avocado Salad
Do you have a favorite low carb side dish that you always serve for holiday dinners? Leave a comment and let me know what it is!
Kitchen Tools Needed
I recommend the following items to prepare the recipe:
- 12-inch Cast Iron Skillet
- 7×11-inch casserole dish (use a 9×13-inch if doubling the recipe)
- Colander (to drain the cooked green beans if needed)
Gluten Free Green Bean Casserole
- 12 ounces green beans fresh or frozen
- 3 slices no sugar bacon about 6.25 ounces
- 1 Tablespoon butter
- 2 stalks celery finely chopped
- 4 oz mushrooms finely chopped (optional)
- 1 clove garlic
- 1/2 teaspoon salt
- 1/2 cup chicken bone broth
- 1 teaspoon dried minced onion
- 1/4 teaspoon dried thyme
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese divided
- 1/4 cup crushed pork rinds optional
- Boil green beans according to package directions until just tender.
- Drain and rinse with cold water.
- Fry bacon in pan, then remove and drain on paper towels keeping grease in pan.
- Cook celery, garlic, and mushrooms (if using) in hot bacon grease with butter until celery is soft.
- Add chicken broth, dried onion and thyme and continue cooking for about 4 more minutes.
- Combine green beans and celery mixture into 1 1/2 quart baking dish.
- Reserve about 1/4 cup cheese.
- Stir in remaining cheese along with sour cream. Then, stir in half of the bacon.
- Sprinkle the reserved cheese and bacon on top. Top off with crushed pork rinds (if using).
- Bake at 350 degrees F for about 15 minutes.
- Net Carbs 5g
- % Carbs: 8.1%
- % Protein: 26%
- % Fat: 65.9%
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Post updated in May 2019. Originally published February 2012.