This recipe was found here. Linda's Low Carb Menus and Recipes is a fantastic resource for practical recipes that don't require exotic ingredients that can only be found in a heath store. 

I love green bean casserole and when I first started eating low carb, I though that it was a dish that could be easily converted. I found several but this is my favorite by far. I make it frequently and most people who have tried it love it as well. 


  • 16 ounces of frozen french cut green beans, cook according to directions on your package 
  • 4 ounce can mushrooms, drained well 
  • 1 small onion, sliced into very thin rings, 2 1/2 ounces 
  • 2 stalks celery, finely chopped 
  • 2 tablespoons butter 
  • 1/4 cup mayonnaise 
  • 1/4 teaspoon salt 
  • 1/2 teaspoon pepper 
  • 1/8 teaspoon garlic powder 
  • 8 ounces cheddar cheese, shredded
Step by Step: 
  1. Sauté the onion, celery and mushrooms in the butter until very soft and a little browned, about 20 minutes. 
  2. Combine all of the ingredients in a greased 1 1/2 quart casserole or 8x8" baking pan. 
  3. Bake at 350º, uncovered, 30 minutes or until nicely browned and bubbly. 

Makes 6-8 servings 
Can be frozen

My Notes:
  • It increases the carb count, but I do add a few fried onions on top.
  • I have tried Pepper Jack cheese as well and did not like the result. 

PictureLow carb Lasagna and oven roasted asparagus.
Found this on on the Facebook group Low Carbing Among Friends

Meat Lasagna
Recipe courtesy George Stella / StellaStyle.com

Prep Time 30 min / Cook Time 50 min / Serves 12

  • 2 tablespoons olive oil
  • 2 cups diced celery
  • ½ cup diced red onion
  • 2 pounds ground beef
  • 15 ounces tomato sauce (no sugar added)
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper

  • 15 ounces ricotta cheese
  • 4 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • ½ teaspoon minced fresh garlic
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon garlic powder
  • ¼ teaspoon black pepper

  1. Preheat the oven to 350°F. Heat the oil in a large skillet over medium-high heat. Add the celery and onion, and cook until slightly tender.
  2. Add the ground beef and cook until browned. Drain off the excess fat with a spoon or turkey baster.
  3. Add the tomato sauce, garlic, garlic powder, salt, and pepper, and simmer for 2 more minutes, stirring constantly. Remove from the heat.
  4. Mix the ingredients for the cheese filling together in a bowl, using only half of the mozzarella.
  5. Fill the bottom of a 13x9 baking dish with the meat filling and top with the cheese filling.
  6. Cover the top with the remaining 8 ounces of mozzarella cheese.
  7. Bake for 45 to 50 minutes, until the top starts to become golden and bubbly.
  8. Let cool for 10 minutes before slicing (the lasagna will hold together better).

You can also make this with half ground beef and half crumbled Italian sausage for even more flavor.

Calories: 350|Fat: 19g |Protein: 40g |Fiber: 1g |Net Carbs: 4g

My Notes...
  • I added mushrooms to the vegetable mixture.
  • I also put the cheese filling between two halves of the meat mixture.
  • The asparagus is oven roasted. Used the very simple recipe from The Pioneer Woman.

This recipe via my Aunt Janice. It is always a hit at Thanksgiving and pot luck dinners.

  • 2 pound bag of shredded frozen hashbrown taters. Thaw.
  • 1 cup of diced onion
  • 1 can of cream of chicken soup
  • 16 oz. sour cream
  • 1 stick of butter, melted
  • 8 oz. of grated cheddar cheese
  • Salt and pepper
  • Crushed cornflakes

Step by step:
  1. Mix first six ingredients
  2. Add salt and pepper to taste.
  3. If the mixture is not creamy add more sour cream
  4. Spread mixture into a 9×13 pan that has been sprayed with Pam or other cooking spray and then add crushed cornflakes over the top. (I have also used potato chips)
  5. Bake for an hour in a 375 degree oven (F)
  6. Enjoy!