12 Reviews

The whole family loved these beans! I used half cheddar and half mozzarella. This recipe fits into our low carb lifestyle perfectly....thanks! update...this has quickly become our favorite way to eat veggies! My entire family loves them - including extended family that we've had over for dinner. I always double the recipe and bake it in a 9x13 pan. I never use the mushrooms as I don't like them) and often add about 1/2-1 pound bacon that has been baked til crispy then crumbled. I am making this for both of our Thanksgivings this year. Make sure you cook the celery until it is VERY soft and dice as small as possible so the flavor blends best. I have also added a red/green bell pepper to the dish for extra veggies and it lends a great flavor enhancement. Just dice it small too and saute with the celery and onion.

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bonnie0128 November 24, 2009

My husband and I love green bean casserole however; the traditional recipe isn't really low in carbs. This recipe was terrific! I chose not to use celery in this dish (the onion were still a tad crunchy so it was an ideal texture), and instead of adding salt I used a teaspoon of soy sauce like my Cambells' green bean casserole calls for. This was rich however; I really liked it this way!!! Thanks for sharing this recipe, I will definately be making often!

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Johnsdeere January 17, 2011

The best!! Puts the "dump the cans and heat" version to shame! This is seriously delicious! The second time I made it I used frozen french style green beans and it was even better. Thanks for sharing this I'll make it often. I use the food processor to get the celery and onion chopped very small and they soften up quickly.

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Pam in the Kitchen December 29, 2011

This was a wonderful and tasty side dish!!! Thanks for sharing. It's nice to have options when you are trying to live a low carb lifestyle!

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princesskim May 13, 2009

Sorry, we really didn't like this recipe....very rich and it didn't seem as though the mayo mixture went well with the beans. We'll stick to the traditional cream of mushroom soup method and won't be making this again.

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pdpnicole November 04, 2008

Nice alternative to the canned soup recipe. This is VERY rich; I think next time I will use half-and-half instead of heavy cream, and light mayo.

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lisa.conklin March 24, 2008

Aweside side dish!

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alicat1978 December 11, 2007

This recipe is one of the best I have tried on Recipezaar! It was so easy to make, and tasted lovely, and was inexpensive... nothing to change here. My picky son even liked it, and ate some of the mushrooms. Don't fear the fat!!! (After some time on a certain near-starvation diet, this was just what the doctor ordered.) We used pepper jack cheese this time, but I am looking forward to trying all varieties. A great weeknight side dish. For my purposes, this was more like 4 servings than 6 (I typically serve a meat and one veggie - if you serve a starch or second veggie, this might serve 6).

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evewitch November 16, 2007

I browned some boneless skinless chicken breast tendeloin strips and added them, it was a complete meal and very good, a good low carb supper.

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hunneypot72 October 21, 2007

I'm switching to this recipe for green beans. Is everybody on a diet now? Do we all have to be? This is so good, but I did leave out the mushrooms (personal preference). However, I wouldn't suggest that everyone needs to do that. I used cheddar, it's what I had on hand.

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Chef jshaffer April 23, 2007
Low Carb Green Bean Casserole