This amazing green bean casserole is made from scratch - no cans of mushroom soup needed! It is also keto, low-carb and gluten-free - this is the only green bean casserole recipe you'll ever need!
Put green beans in a microwave-safe dish and add 2 tbsp of water. Cover the dish and microwave on High for 5 minutes, or until green beans are tender. (Alternatively, you can cook green beans in the Instant Pot or boi them in a pot of water for 10 minutes).
Meanwhile, heat the olive oil in a large non-stick frying pan over medium-high heat. Add the onions and mushrooms, and cook, stirring occasionally, for 7 minutes, or until caramelized. Add garlic and cook, stirring, for 1 minute.
Add chicken stock and cream cheese to the onion mixture. As the cream cheese warms up and starts melting, start stirring and mix until the cream cheese is fully melted and incorporate into the mixture. Add cooked green beans, salt and pepper and mix until combined. Add more salt to taste if needed.
Put the green bean mixture into a baking dish and top with shredded cheddar cheese. Bake for 10 minutes, or until the cheese is melted.