This isn’t in any way intended to be like the classic green bean casserole we all know and love. I wanted creamy, but also the tang of sour cream and a bit of cheese as well. The final dish I created last night was DELICIOUS! This one will definitely be in my veggie recipe rotations from now on. I always have these ingredients on hand. This dish is suitable for all phases of Atkins and Keto diets. My Primal-Paleo followers will have to pass on this one due to all the dairy.
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4 c. frozen green beans, French-Style, defrosted
1 4-oz can mushrooms, undrained
¼ c. sour cream
¼ c. chive and onion cream cheese, softened
1½ c. Monterrey Jack cheese, shredded
1 T. dehydrated or fresh sliced shallots (or minced dehydrated onion)
DIRECTIONS: Preheat oven to 350º. Grease an 8×11″ baking dish lightly. Place green beans in a large bowl Soften cream cheese in a medium glass bowl. Add sour cream and stir to blend. Add the mushrooms with juice and Jack cheese and stir again to blend. Pour mixture into greased dish and sprinkle with dehydrated (or fresh sliced) shallots. Bake at 350º for 30 minutes or until bubbly.
NUTRITIONAL INFO: Makes 6 servings, each contains:
13.7 g fat
8.61 g carbs, 2.76 g fiber, 5.85 g NET CARBS
9.0 g protein
365 mg sodium