This low carb green bean casserole is one that I can eat as well. I’m just going to leave out the little bit of heavy cream. It’s been years since I’ve enjoyed a green bean casserole so I’m excited for this!
- 16 oz. frozen green beans, thawed, drained
- 1 large onion
- drizzle of olive oil
- ¼ cup almond meal
- 8 oz. mushrooms, chopped
- 2 Tbsp cooking oil (or butter, or mix of both)
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ tsp dried thyme
- 2 Tbsp almond meal or flour
- ¾ cup unsweetened almond milk plus ¼ cup heavy cream
- Preheat oven to 400 degrees.
- Cut the onion into thin strips and put in bowl, drizzle olive oil over and toss to separate the onions and to coat each with the oil.
- Add ¼ cup almond meal (or a bit more if desired) to onions and toss to coat.
- Then dump onto a baking sheet, spreading into a single layer.
- Put in preheated oven and bake for 8 to 12 minutes or until golden brown, stirring around once or twice; remove when they are golden brown and set aside.
- Turn oven down to 350 degrees.
- Put the mushrooms in a large skillet with the oil or butter over medium heat and cook until soft and starting to brown.
- Add the salt, pepper, and thyme, stir to combine.
- Sprinkle in the almond meal or flour and cook for 1 minute, stirring.
- Continue stirring and slowly pour in the milk, then the cream, and simmer gently for another 2 to 3 minutes until mixture thickens.
- Cook until sauce reaches the thickness you like.
- Put beans in casserole dish, pour in creamy mushroom mix, ½ of the oven-fried onions, stir together.
- Cover casserole and put in 350 degree oven and cook for 30 to 40 minutes, until mixture is hot and bubbly.
- Uncover casserole dish, spread the remaining oven-fried onions on top and cook, uncovered, another 5 to 10 or until the top and edges start to get brown.
Original image credit Grant Cochrane on FreeDigitalPhotos.net
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