Shown on a Green Bean Casserole
This crunchy topping for casseroles will have many uses when preparing your family’s favorite casserole. It is simply scrumptious on a classic green bean casserole! I’ve also enjoyed it on tuna casserole and several of my chicken casseroles. 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 browner it gets. 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. Seen on Green Bean Casserole: below tight.
½ c. shredded Monterrey Jack cheese
1/3 c. low-carb bake mix (I used Jennifer Eloff’s Splendid Low Carb Bake Mix)
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: 697 calories, 57 g fat, 8.4 g carbs, 3.2 g fiber, 5.2 g NET CARBS (halve numbers if only half recipe of this needed for casserole), 37.9 g protein, 575 mg sodium