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Low-Carb Green Bean Casserole with Mushroom Sauce

You will definitely love this recipe of Low-Carb Green Bean Casserole with Mushroom Sauce! This low-carb keto-friendly side dish with its delicious combo of creamy mushroom sauce, green beans and parmesan almond crumble topping….will become ideal for your all get-togethers!

So let’s start!

How to Make Mushroom Sauce

  • Chop the mushrooms finely in a food processor or by knife (finely chopped mushrooms will help them cook faster).

*I am using baby Bella mushrooms here as they have more delicious mushroom flavor.

  • In a large skillet, heat the Avocado oil over medium-heat.
  • Add onion and sauté (for about 5-8 minutes) until it gets soft.
  • Now add mushrooms into in and cook for 5 minutes.
  • Add the chicken bouillon and heavy cream into it and sprinkle some salt and pepper.
  • Set aside!

How to Make Low-Carb Green Bean Casserole

  • Pre-heat your oven to 350F.
  • Spray 9×9 casserole dish with cooking spray (you can also use oval baking pan).
  • In a large mixing bowl, season the cooked green beans with salt and pepper. (you can use fresh or canned or frozen green beans)
  • Now pour the mushroom sauce and stir to coat the green beans.
  • Transfer the whole mixture in the casserole dish.
  • In a separate bowl, mix all the topping contents and stir well. Top this mixture over the green beans.
  • Now bake it in the already pre-heated oven for half an hour.

Enjoy the delicious low-carb green bean casserole! Yumm!

Low-Carb Green Bean Casserole with Mushroom Sauce

You will definitely love this recipe of low-carb green bean casserole with mushroom sauce! This low-carb keto-friendly side dish with its delicious combo of creamy mushroom sauce, green beans and parmesan almond crumble topping….will become ideal for your all get-togethers!

Course: Side Dish

Cuisine: American

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 8

Calories: 287kcal

Author: Okay Reviews

INGREDIENTS

For the Topping:

  • 1/2 Cup almond flour
  • 1/4 Cup Shredded Parmesan Cheese
  • 1/4 Cup Sliced almonds
  • 2 Tablespoons Melted Butter

For the Casserole:

  • 1 Tablespoon avocado oil
  • 1/2 Cup Diced onion
  • 8 ounces Mushrooms, finely chopped (baby Bella mushrooms)
  • 1 Cup Heavy cream
  • 1 Cube Chicken bouillon
  • 24 ounces Cooked green beans, See notes
  • salt and pepper to taste

INSTRUCTIONS

  1. Pre-heat your oven to 350F.
  2. Spray 9×9 casserole dish with cooking spray (you can also use oval baking pan).
  3. In a large skillet, heat the Avocado oil over medium-heat.
  4. Add onion and sauté (for about 5-8 minutes) until it gets soft.
  5. Now add chopped mushrooms into in and cook for 5 minutes.
  6. Add the chicken bouillon and heavy cream into it and sprinkle some salt and pepper.
  7. In a large mixing bowl, season the cooked green beans with salt and pepper.
  8. Now pour the mushroom sauce and stir to coat the green beans.
  9. Transfer the whole mixture in the casserole dish.
  10. In a separate bowl, mix all the topping contents and stir well. Top this mixture over the green beans.
  11. Now bake it in the already pre-heated oven for 30 minutes.
  12. Serve hot!

USEFUL TIPS

  • For the green beans: You can use fresh green beans that you Blanche or you can use canned or frozen green beans too.

 NUTRITION

Calories: 287kcal | Carbohydrates: 9g | Protein: 9g | Fat: 25g | Saturated Fat: 12g | Fiber: 3g | Sugar: 3g

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