Ketolicious Green Bean Casserole

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Thanksgiving Dinner Ideas from the Keto Q&A FB admin team.

Ketolicious Green Bean Casserole
1 pound frozen or fresh green beans (frozen are preferred)
8 ounces sliced mushrooms
1 stick real butter, divided
½ large onion or one whole small onion, thinly sliced and divided
1 ½ cups heavy whipping cream
½ cup each almond flour and dried parmesan cheese
Salt, pepper and garlic powder to taste
Heat half of a stick of butter in a large, deep skillet. Add green beans and half of the sliced onion to the skillet and salt well. Green beans should sizzle when you add them. If not, turn heat up. Allow veggies to cook, stirring only occasionally to allow some caramelization to happen. In a separate skillet over medium heat, melt the other half of the butter and add the rest of the sliced onions and salt. Allow the onions to caramelize in the butter. Stir occasionally to keep the onions from scorching. Once green beans have developed some caramelization, move them to the sides of the pan and add mushrooms and salt, pepper and garlic powder to taste. Cook and stir until mushrooms are browned and cooked through. Pour in one cup of heavy cream, but reserve the other half cup to add later if necessary. Cook and stir to reduce cream. It should thicken nicely and sauce should coat the vegetables. If mixture looks too dry, add the other half cup of cream. Taste and adjust seasonings. Pour green bean mixture into a medium casserole dish. Top with caramelized onions and the parmesan/almond flour mixture, or you may use all parmesan if you want to decrease the carb count. Bake at 425 degrees or until casserole is bubbly and the top is nicely browned.
Ketolicious Green Bean Casserole

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