Green Bean Skillet Casserole

Green beans are covered in a creamy mushroom sauce and topped with a crumbly crust for a keto-friendly dish that’ll impress everyone at the table.

Serves: 6Prep: 20 minutesCook: 35 minutesTotal: 55 minutesDifficulty: Easy

Serves: 6


  • 3 tablespoons olive oil, divided
  • 1 onion, chopped
  • 8 ounces mushrooms, sliced and divided
  • 2 cloves garlic, minced
  • 3⁄4 cup chicken broth
  • 1⁄4 cup heavy cream
  • 1⁄2 cup canned coconut milk
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1 pound green beans, trimmed and halved
  • 1⁄4 cup almond flour
  • 1 tablespoon dried onion seasoning


  • Preheat oven to 375°F.
  • In large skillet over medium heat, add 1 tablespoon olive oil. Once hot, cook onion until softened. Add 6 ounces mushrooms; cook until browned. Add garlic; continue cooking 1 to 2 minutes.
  • Add broth, cream, coconut milk, salt and pepper. Continue cooking 15 minutes, stirring occasionally. Carefully transfer to bowl. Use immersion blender to blend until smooth.
  • Stir green beans into mushroom mixture.
  • Meanwhile, in 9” cast iron skillet over medium heat, add 1 tablespoon olive oil. Once hot, add 2 ounces mushrooms. Cook until browned. Stir in green bean mixture.
  • In small bowl, stir together almond flour, dried onion and 1 tablespoon olive oil. Stir until crumbly. Sprinkle over skillet mixture.
  • Bake 15 to 20 minutes, until golden.
  • Serve and refrigerate leftovers.