Green Bean Casserole Topped with Crispy Onions Recipe | @Atkins

Green Bean Casserole Topped with Crispy Onions Recipe

Atkins Green Bean Casserole Topped with Crispy Onions
Net Carbs
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 24 oz Green Snap Beans
  • 6 tablespoon Unsalted Butter Stick
  • 1 1/2 lb Brown Mushrooms (Crimini Italian)
  • 1 tsp Garlic
  • 1 tsp Salt
  • 2 tsp Thyme
  • 0 1/8 tsp Red or Cayenne Pepper
  • 0 1/8 tsp Nutmeg (Ground)
  • 0 1/2 tsp Black Pepper
  • 1 cup Chicken Broth, Bouillon or Consomme
  • 0 3/4 tsp Thick-It-Up
  • 0 1/2 cup Sour Cream (Cultured)
  • 0 1/2 cup Heavy Cream
  • 0 1/2 cup Parmesan Cheese (Grated)
  • 1 medium (2-1/2" dia) Onions
  • 0 1/4 cup Whole Grain Soy Flour
  • 0 1/4 cup Canola Vegetable Oil


  1. Preheat oven to 350°F. Thaw green beans completely (or use fresh, ends trimmed).  Place into a casserole dish.
  2. In a large sauté pan heat butter until bubbly. Add sliced mushrooms, minced garlic and salt. Cook mushrooms until nicely browned; about 10 minutes. Combine with the green beans in a 2-quart casserole dish.
  3. To the pan, add the thyme, cayenne, nutmeg, black pepper and chicken broth. Sprinkle the Thick-It-Up over the top and whisk over medium heat for 1-2 minutes until thickened. Whisk in the sour cream and heavy cream and continue to cook an additional 3 minutes until thoroughly combined and thickened. Poor evenly over the green beans and mushrooms. Top with Parmesan cheese and bake for 20 minutes until bubbly throughout.
  4. While the casserole is cooking, cut the onion into thin slices and separate into rings. Coat evenly with soy flour and fry in oil in small batches for 1-3 minutes until golden and crispy. Drain away excess oil on a paper towel and continue until all onion rings are fried. Top casserole with onion rings and serve immediately.

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