This was sure a pleasant surprise I made for dinner tonight. Not a fancy dish, but a nice, quick week-night meal that practically cooks itself. I rarely cook with Muenster cheese, but my husband bought a large quantity this week and I decided to give it a whirl on this beef creation that was formulating in my head around 4pm. Got the ratios just right on these ingredients and it came out delicious! One I’ll be making again, for sure! This dish is suitable for all phases of Atkins and most Keto diets. It is not suitable for Primal or Paleo due to all the dairy.
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12 oz. ground beef (use a full pound if you prefer)
12 oz. frozen green beans, thawed
2 oz. onion, chopped
½ c. canned mushrooms (4 oz. can, drained)
4 oz. cream cheese
¼ c. homemade mayo (I used my Shawarma Mayo)
Dash sea salt
½ tsp. coarse black pepper
5 oz. (5 slices) Muenster cheese, torn into quarters
DIRECTIONS: Preheat oven to 350º. Grease a casserole dish lightly with coconut or olive oil and set aside.
Heat a non-stick skillet over high heat and brown the ground beef stirring frequently. Add the onion mid-cooking so it will get tender. Add green beans and let them cook a bit, too, stirring for about 5 minutes. Dot with cream cheese, add the mayo and stir to allow them to melt and blend evenly in the meat-bean mixture. Add salt and pepper, stir again and remove from heat.
Spoon half the mixture evenly into the oiled baking dish. Layer half the cheese on top. Spoon remaining mixture on top evenly. Layer the remaining cheese on top. Cover casserole with foil and bake at 350º for 30 minutes. Remove foil and bake another 15-20 minutes or until bubbly in the center. I served this with a nice green tossed salad.
NOTE: To speed this up on cooking time, you can pre-cook the green beans in water. That is the item that will take longest to cook if still virtually frozen.
NUTRITIONAL INFO: Makes 6 servings, each contains:
463 calories, 39.8 g fat, 7.18 g carbs, 2.01 g fiber, 5.17 g NET CARBS, 19 g protein, 337 mg sodium