Green bean casserole, a perfect Thanksgiving side dish! This recipe is low carb and non-processed so it's perfect for those on a healthy diet. You'll be pulling this recipe out year-round.
Preheat the oven to 400 degrees F. Grease a 1 1/2-quart baking dish.
Mix the sour cream with the Dijon, garlic, salt, pepper, and cayenne pepper. Set aside.
Place the green beans in a microwave-safe bowl. Add ¼ cup water. Cover and microwave until tender-crisp, about 4 minutes. Drain well. Set aside.
Melt the butter in a large deep skillet over medium heat. Add the onions and the mushrooms. Cook, stirring often, until golden and tender, 5-7 minutes.
Remove from heat and let slightly cool. Mix in the steamed green beans, the sour cream sauce, and half the cheese.
Transfer the mixture to the prepared baking dish. Top with the remaining cheese and with the pork rind panko.
Bake until the casserole is heated through and the cheese is melted, about 20 minutes
Serving Size 6 Servings
Servings 1
- Amount Per Serving
- Calories 285
- % Daily Value *
- Total Fat 30g47%
- Sodium 350mg15%
- Total Carbohydrate 10g4%
- Dietary Fiber 2g8%
- Sugars 6g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400 degrees F. Grease a 1 1/2-quart baking dish.
Mix the sour cream with the Dijon, garlic, salt, pepper, and cayenne pepper. Set aside.
Place the green beans in a microwave-safe bowl. Add ¼ cup water. Cover and microwave until tender-crisp, about 4 minutes. Drain well. Set aside.
Melt the butter in a large deep skillet over medium heat. Add the onions and the mushrooms. Cook, stirring often, until golden and tender, 5-7 minutes.
Remove from heat and let slightly cool. Mix in the steamed green beans, the sour cream sauce, and half the cheese.
Transfer the mixture to the prepared baking dish. Top with the remaining cheese and with the pork rind panko.
Bake until the casserole is heated through and the cheese is melted, about 20 minutes
Medical Review by Chef Robert Lewis , Professional Chef, Author, and Speaker
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