In keeping with my Holiday Recipe posts, this tasty recipe is my best green bean casserole attempt to date. My husband even said “This one is your best so far”! So I make this version exclusively now.
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 homemade 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.
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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:
237 calories, 18.3 g fat, 9.52 g carbs, 3.32 g fiber, 6.2 g NET CARBS, 10.3 g protein, 294 mg sodium