This crunchy topping for casseroles was inspired by Jennifer Eloff’s Casserole Topping recipe. I added several ingredients that make it quite crunchy and alter the flavor a bit (nuttier tasting). I can see many uses for this savory crumble topping in my future as my first trial with this, on a classic green bean casserole, was amazing! Thanks for this recipe idea, Jen. I’m simply amazed it doesn’t just sink into the beans, but it doesn’t! Stays right on top and just gets crunchier the more you brown it! This recipe isn’t suitable until you get to the grains level or Atkins at or near Maintenance. Substitute coconut flour to eliminate grains totally. Dipped up on a Green Bean Casserole: below
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½ c. shredded Monterrey Jack cheese
2 T. unsalted butter
10 medium-size pork rinds
1 T. toasted, dehydrated (or fresh, slivered) shallots
¼ tsp. my Cajun Seafood Spice Blend
1 T. hemp hearts (optional, adds a nutty flavor)
DIRECTIONS: Toss all ingredients into a food processor or blender and pulse 4-5 times to reduce it to a crumbly mixture. Don’t get it too fine however. Sprinkly topping over casserole and bake per recipe directions for that casserole. Makes enough to top one family-sized casserole.
NUTRITIONAL INFO: I’m providing numbers for the entire recipe. Divide these numbers by the number of servings you usually get out of the casserole you have put this on to figure out what the topping adds to one serving.
Entire Recipe contains:
57 g fat
8.4 g carbs, 3.2 g fiber, 5.2 g NET CARBS (less if half recipe used on casserole)
37.9 g protein
575 mg sodium