Ingredients 🛒
For the Green Beans:
1 lb fresh green beans, trimmed 🥬
For the Sauce:
2 tbsp butter 🧈
1 small onion, finely chopped 🧅
2 garlic cloves, minced 🧄
8 oz mushrooms, sliced 🍄
1 cup heavy cream
1/2 cup chicken or vegetable broth
1/2 cup Parmesan cheese, grated 🧀
1/2 tsp xanthan gum (optional for thickening)
Salt and freshly ground black pepper to taste 🧂
For the Topping:
1/4 cup sliced almonds or crushed pork rinds for crunch 🌰
1 tbsp butter, melted 🧈
2 tbsp Parmesan cheese, grated 🧀
Instructions 📝
Prepare the Green Beans:
Preheat your oven to 375°F (190°C). Bring a pot of salted water to a boil and blanch the green beans for 3–4 minutes until tender-crisp. Drain and transfer to an ice bath to stop the cooking process. Drain again and set aside.
Make the Sauce:
In a skillet over medium heat, melt the butter and sauté the onion until softened, about 3–4 minutes. Add the garlic and mushrooms, cooking for another 5–7 minutes until the mushrooms are golden and tender.
Stir in the heavy cream, chicken or vegetable broth, and Parmesan cheese. Let it simmer for 5 minutes until slightly thickened. If needed, whisk in xanthan gum for additional thickness. Season with salt and pepper.
Assemble the Casserole:
In a casserole dish, combine the green beans and mushroom sauce, mixing until evenly coated.
Prepare the Topping:
In a small bowl, combine sliced almonds (or pork rinds), melted butter, and Parmesan cheese. Sprinkle this mixture evenly over the casserole.
Bake:
Bake in the preheated oven for 15–20 minutes, or until the topping is golden and crispy.
Serve:
Remove from the oven and let cool for a few minutes before serving.
Serving Suggestions 🌟
Serve alongside roast chicken, turkey, or beef for a complete meal.
Add cooked bacon bits to the sauce for an extra layer of flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
Hashtags 📲
#KetoGreenBeanCasserole #LowCarbComfortFood #HealthyRecipes #HolidayFavorites #KetoFriendly
