Cheesy Green Bean Casserole

Cheesy Green Bean Casserole

Last weekend I had a few friends over for an early Friendsgiving.  If your not familiar, Friendsgiving is a made up holiday where you gather all of your friends together and eat Thanksgiving like food since you all might be spending actual Thanksgiving with relatives. This time last year I wasn’t on keto so I really wanted to go all out for my Friendsgiving celebration.  The first thing I needed to get together was a solid side.  So, I decided to make a super cheesy green bean casserole!

Cheesy Green Bean CasseroleHere is the finished, plated product.  It was sooo good, I think this might turn into my preferred keto side.

Sliced OnionsStart by slicing an onion really thin. Cut the onion in half and then slice as shown above as thin as you can.

Chopped CeleryDo the same with four stalks of celery.

Cooking VegetablesNext cook all of the vegetable until soft and translucent.  I used presliced mushrooms but if you use whole mushrooms, slice them before this step.

Ingredients in the casserole dishNext take all of the vegetables, the fried ones and the drained green beans, and combine it with the mayo and heavy cream.  Mix it together. Since I was making food for a lot of people, I used my huge 10″x15″ casserole dish.

Assorted CheeseNow for the cheese!  You can use any sort of cheese you want, but I chose a sharp cheddar and a Monterey Jack.

Cheese CutterThe key to getting the cheese right in this recipe is a wire cheese slicer. These things make quick work of cheese and allow you to make fine dices.

Diced CheeseHere are the diced cheeses.  Try to make the pieces pretty small so that it spreads out evenly.

Prepped Cheesy Green Bean CasseroleHere is the prepped Cheesy Green Bean Casserole!  Throw that bad boy in the oven and you’ve got yourself a party!

Finished Cheesy Green Bean CasseroleHere is the finished Cheesy Green Bean Casserole plated with some fried turkey and kale!

Cheesy Green Bean Casserole
Nutrition Information
  • Serves: 12
  • Serving size: 1/12th
  • Calories: 300
  • Fat: 26
  • Carbohydrates: 7
  • Fiber: 2
  • Protein: 11
Prep time: 
Cook time: 
Total time: 
  • 4 Cans French Cut Green Beans
  • 1 medium Onion
  • 4 Stalks Celery
  • 8 oz Sliced Mushrooms
  • 1 Cup Heavy Cream
  • ½ Cup Mayo
  • 8 oz Monterey Jack Cheese
  • 8 oz Cheddar Cheese
  • To Taste Salt and Pepper
  1. Thinly slice the onion and the celery
  2. Saute the onion, celery and mushrooms over medium heat with either butter, lard or olive oil until translucent
  3. Finely dice the cheeses
  4. Drain the green beans and pour into a greased casserole dish
  5. Add the sauteed vegetables, cream, and mayo, stir to combine
  6. Add salt and pepper to taste
  7. Add in the cheese and do a final mix
  8. Cook @ 350 degrees for 35 minutes


  1. YOU SIR…are a wizard. ill be making this tonight.

  2. So happy I found your site! Just made this and the husband likes it. Will be making it for thanksgiving. Thanks for all of your recipe!

  3. Thank you for this recipe!! I did add a bit of diced ham steak to make it a bit more of a meal rather than a side which turned out pretty well. Mmmm!

  4. I made this last night for dinner. This is recipe tastes amazing and it will be in the rotation. It is far, far better than the run-of-the-mill green bean casserole made with Cream of Mushroom soup. I used colby-jack and Jarlsberg cheeses. Great job with this creation and keep up this great website!

  5. Making this for Thanksgiving dinner but I think I will sprinkle some bacon around the edges… yumm :)

  6. Australian here, how big are the cans of beans you use for this recipe?

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