Green Bean Casserole Topped with Crispy Onions
7.1g
Net Carbs
4.3g
Protein
18.7g
Fat
2.2g
Fiber
215
Calories
Ingredients:
- 24 ounces Green Snap Beans
- 1 teaspoon Garlic
- 1/2 teaspoon Black Pepper
- 1/2 cup Parmesan Cheese (Grated)
- 1/4 cup Whole Grain Soy Flour
- 1 teaspoon Salt
- 1/8 teaspoon Nutmeg (Ground)
- 6 tablespoons Unsalted Butter Stick
- 3/4 teaspoon Thick-It-Up
- 2 teaspoons Thyme
- 1/2 cup Heavy Cream
- 1/2 cup Sour Cream (Cultured)
- 1 medium (2-1/2" diameter) Onions
- 1 cup Chicken Broth, Bouillon or Consomme
- 1 1/2 pounds Brown Mushrooms (Crimini Italian)
- 1/8 teaspoon Red or Cayenne Pepper
- 1/4 cup Canola Vegetable Oil
Directions:
- Preheat oven to 350°F. Thaw green beans completely. Place into a 2 ½-quart casserole dish.
- In a large sauté pan over medium high heat, warm butter until bubbly. Add sliced mushrooms, minced garlic and salt. Cook mushrooms until all the liquid has evaporated and mushrooms are nicely browned; 15- 20 minutes. Combine with the green beans.
- To the sauté pan over medium heat, add chicken broth, thyme, black pepper, cayenne, and nutmeg Sprinkle the xanthan gum over the top and whisk over heat for 1-2 minutes until thickened. Whisk in the sour cream and heavy cream and continue to cook an additional 3 minutes until thoroughly combined and thickened. Poor evenly over the green beans and mushrooms. Top with Parmesan cheese and bake for 20 minutes until bubbly throughout.
- While the casserole is cooking, cut the onion into thin slices and separate into rings. Coat evenly with coconut flour and fry in oil over medium high heat in small batches for 1-3 minutes until golden and crispy. Drain away excess oil on a paper towel and continue until all onion rings are fried. Top casserole with onion rings and serve immediately.
You can use fresh green beans for this recipe if desired. Trim ends and blanch in boiling water for 3-5 minutes before draining and adding to the casserole in step 1.
