Gluten Free Green Bean Casserole
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings
A low carb green bean casserole recipe with bacon that doesn't use canned soup as a base. Sour cream, cheese, and bacon are added to enhance the flavor.
- 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.
Dish can be made one or two days ahead and baked just before serving.
If doubling the recipe, use a 9x13-inch casserole pan.
Calories: 258kcal | Carbohydrates: 7g | Protein: 16g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 47mg | Sodium: 559mg | Potassium: 169mg | Fiber: 2g | Sugar: 3g | Vitamin A: 700IU | Vitamin C: 20.6mg | Calcium: 180mg | Iron: 0.7mg
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