This is as close to the classic, ever-popular green bean casserole as I’ve been able to achieve. My husband said “This one is your best green bean casserole yet!” So I’ll be making this version from now on, it would appear. He dipped up seconds, too!!
I owe many thanks to Jennifer Eloff for her foundation recipe: Casserole Topping, to which I made a few additions. I finally got around to trying it, Jen, and it really does work with cheese and bake mix! I had visions of it sinking down into the bean mixture during baking, but it didn’t! I added even more crunch with the addition of a few pork rinds, which I couldn’t even taste in the final casserole. 🙂
I also used her Condensed Cream of Mushroom Soup for this dish, which I adore for so many things. If you haven’t tried it yet, you simply MUST! This delicious recipe is not suitable until you have gotten to Atkins Pre-Maintenance or Maintenance because of the grain in the bake mix. Sub in coconut flour in the mix if you avoid grains.
More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends. Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php.DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.
3 c. frozen green beans, regular or French style
½ recipe Jennifer Eloff’s low-carb, homemade Condensed Cream of Mushroom Soup
1 6-oz. can sliced mushrooms, drained (about ½ c.)
Dab olive oil to grease dish
1 recipe crumble topping (see below)
½ c. shredded Monterrey Jack cheese
2 T. cold unsalted butter
10 medium pork rinds
1 T. toasted, dehydrated (or fresh) shallots
¼ tsp. my Cajun Seafood Spice Blend
1 T. hemp hearts (optional, adds a nutty flavor)
DIRECTIONS: Oil a 2-qt. baking dish. Preheat oven to 350º. Place defrosted beans (uncooked), soup and mushrooms in a large bowl and toss well to coat. Scrape the mixture into your lightly oiled baking dish.
To make topping, toss all ingredients into a food processor or blender and pulse a few times to make a crumbly mixture. Sprinkle topping over the green bean mixture and pop into 350º oven for about 30 minutes or until golden brown. Serve at once.
NUTRITIONAL INFO: Makes 5 servings, each contains:
18.3 g fat
9.52 g carbs, 3.32 g fiber, 6.2 g NET CARBS
10.3 g protein
294 mg sodium