Green Bean Casserole, with Homemade Cream of Mushroom Soup

c29b09_e540ef39a3ec4312be06dc035eb941e8_mv2For many, green bean casserole is a tradition just as much as the turkey. If you are trying to keep your meal as low carb as possible to stay on track with your diet, then we can help you change up a few Thanksgiving meal items to keep yourself feeling good. Best part is, we keep the meal tasting just as good as you remember, and having a homemade meal feels great.

Many green bean casseroles call for cans of processed cream of mushroom soup. We have a homemade cream of mushroom soup, that tastes great as just a soup, or for your casserole dishes. Trying to keep true to our name, we have made this as easy as possible to put together a tasty green bean casserole.

Cream of Mushroom Soup Makes 4 cups


2 C Diced Mushrooms (we like to use a variety)

1 C Diced Onion

6 T Butter

1/3 C Almond Flour

1/4 C Cooking Sherry

3 C Chicken Broth (We use Butchers Bone Broth)

1 t Thyme

Salt & Pepper to taste

1 C Heavy Cream

1 T Psyllium Powder

In a medium size pot, saute mushrooms and onions in butter over medium heat until fragrant. Stir in the rest of the ingredients and simmer 20 mins, until thick. Use hot, or store in the refrigerator up to 4 days.

This item can be made ahead of time to ease up the cook load on Thanksgiving

Per Cup

Cal 440 Fat 41g Net Carb 8g Protein 11g

Green Bean Casserole


4 Cans Cut Green Beans

2 C Cream of Mushroom Soup

1 C Shredded Cheddar

1 C Crushed Pork Rinds

Optional: Bacon Pieces

Preheat oven to 350

In a casserole dish, Combine green beans and cream of mushroom soup. If adding bacon, mix in as well. Bake 20 mins. Layer the cheese and pork rinds on top and bake an additional 5 mins. Enjoy!

Per Approx. 1 Cup of Casserole

Cal 220 Fat 16g Net Carbs 3g Protein 11g