Go Back

Keto Hamburger Green Bean Casserole - Cozy, Low-Carb Comfort Food

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds ground beef (80/20 or 85/15)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound fresh green beans, trimmed and cut into 1.5-inch pieces (or 16 ounces frozen, thawed and well-drained)
  • 8 ounces mushrooms, sliced (optional but great for flavor and texture)
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup beef broth (low-sodium)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce (check for low-sugar brands)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1.5 cups shredded cheese, divided (cheddar, Monterey Jack, or a blend)
  • 2 tablespoons butter or olive oil, divided
  • 2 tablespoons grated Parmesan (optional, for topping)

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or similar casserole dish.
  2. Par-cook the green beans: Bring a pot of salted water to a boil. Add green beans and cook 3–4 minutes until crisp-tender. Drain and rinse with cold water to stop the cooking. Pat dry well.
  3. Brown the beef: In a large skillet over medium-high heat, add 1 tablespoon butter or oil. Cook the ground beef, breaking it up, until browned and no longer pink. Season with salt and pepper. Transfer beef to a bowl and set aside, leaving some fat in the skillet.
  4. Sauté aromatics and mushrooms: Add remaining butter/oil to the skillet. Sauté onion 3–4 minutes until translucent. Add mushrooms (if using) and cook until they release moisture and start to brown, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant.
  5. Build the sauce: Lower heat to medium. Stir in cream cheese until it softens and melts into the onions and mushrooms. Add heavy cream, beef broth, Dijon, Worcestershire, smoked paprika, onion powder, garlic powder, and red pepper flakes. Simmer 3–4 minutes, stirring, until slightly thickened. Taste and adjust salt and pepper.
  6. Combine: Return the cooked beef to the skillet and fold in the green beans. Stir in 1 cup of the shredded cheese until just melted and evenly coated.
  7. Assemble the casserole: Transfer mixture to the prepared baking dish. Top with remaining 1/2 cup shredded cheese and Parmesan, if using.
  8. Bake: Bake 18–22 minutes, until bubbly around the edges and the top is golden in spots. If you like extra color, broil 1–2 minutes at the end—watch closely.
  9. Rest and serve: Let it rest 5–10 minutes before serving so the sauce sets slightly. Garnish with chopped parsley if you’d like.