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Green Bean Casserole

Dani
This healthy green bean casserole is low carb, gluten-free and so easy to make with simple ingredients! Perfect for the holidays!
5 from 1 vote
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Side Dish
Cuisine American
Servings 6 people
Calories 350 kcal

Ingredients
  

  • 16 oz fresh trimmed green beans (I used the thin French style)
  • 1 box Pacific cream of mushroom soup
  • 2 eggs
  • 1 cup sharp cheddar cheese
  • 1 cup cassava flour
  • 1/2 cup olive oil or avocado oil

Instructions
 

  • Boil a large pot of water for the green beans and set the oven to 375.
  • Trim green beans if untrimmed, then cut them in quarters.
  • Boil the green beans for about five minutes, then put them in an ice bath and drain.
  • Once the beans are dry, add them to a large bowl.
  • Add the cream of mushroom soup, cup of shredded cheddar and one egg to the bowl as well. Mix to combine and add to a baking dish.
  • Now, slice an onion in half and then cut into strips.
  • Heat the olive oil over medium heat.
  • Beat the other egg in a bowl.
  • Add the cassava flour to another bowl.
  • Dip the onions in the egg, then dredge them in the flour. Make sure the flour is really covering them.
  • Add them to the hot olive oil. Once they start to brown, flip them.
  • Add the onions to the top of the casserole and bake for about 30 minutes of 375.

Notes

  • You can save some time by buying pre-trimmed green beans.
  • Green beans can be blanched 1 day in advance.
  • To make the mushroom sauce from scratch, sautée some sliced mushrooms, onions and garlic and then make a cream sauce by basically combining tapioca starch and some unsweetened almond milk. Season with salt,pepper, and some lemon zest.

Nutrition

Calories: 350kcal
Keyword gluten-free bean casserole, healthy green bean casserole, low carb Thanksgiving side
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