Low Carb Green Bean Casserole

🧂 Ingredients

• 2 lbs Fresh Green Beans

  ends snapped off and beans slice in half
• 16 oz Mushrooms

  sliced
• 5 Bacon Slices
• 1/2 Onion

  diced small
• 1/2 Onion

  thinly sliced (for topping) (sub with 2 shallots if desired)
• 1 tsp Olive Oil
• 2 Garlic Cloves

  minced
• 2 tsp Fresh Thyme
• 2 tsp. Fresh Rosemary
• 2 tsp. Xanthan Gum

  sub with cornstarch or arrowroot powder
• 1 cup Stock

  beef, chicken, turkey, veggie etc.
• 1 cup Heavy Cream
• 1 tbsp. Coconut Aminos/ Soy Sauce
• 1 tbsp Worcestershire Sauce
• 1/2 cup Parmesan

  Swiss, Gruyere, or Havarti Cheese
• Salt & Pepper to taste

Instructions

• 1 In a large pot steam or par boil the sliced green beans for 3-4 minutes. Place
  in an ice water bath to stop the cooking process, drain, and set aside.
• 2 In a frying pan, cook the bacon until lightly crispy. Remove and place on a
  paper towel to remove the grease and set aside for later. Heat the remaining oil
  to medium-high heat and add in the sliced onions or shallots that will be used
  for the topping. Cook until crispy and remove and set aside.
• 3 In the same pan, cook the sliced mushrooms, remaining diced onion, and garlic in
  the bacon fat (about 5-6 minutes). Add the fresh thyme, rosemary, and season
  with salt and pepper. Stir in the coconut aminos/ soy sauce and Worcestershire
  sauce.
• 4 Next, sprinkle in the xanthan gum and mix it in with mushroom mixture and stir
  until dissolved. Finally, pour in the stock and heavy cream. Mix with a spatula
  or whisk until the mixture begins to thicken. It should coat the back of a spoon
  when it has reached the right thickness. Be patient and avoid adding more
  xanthan gum (this will make the mixture slimy and not appetizing). Next, stir in
  the cheese slowly until it is mixed in (this will add some thickness to the
  sauce as well).
• 5 Combine the mushroom gravy with the green beans.
• 6 Pour the mixture into a 9×13 baking pan or leave in a 12" cast iron skillet
  (pictured). Cover with foil and bake at 350 F for 30 minutes. Remove the foil
  and let the top brown slightly the last 15 minutes or so.
• 7 Remove from the oven let rest for 10 minutes so the sauce can set a bit
  (prevents it from being too runny) and serve. If you make this ahead of time,
  store the bacon separate from the green bean and mushroom gravy. If the green
  bean casserole is cold from the fridge, you may have to add more baking time or
  remove it from the fridge 1-2 hours ahead of time to allow it to warm up.

Nutrition Info