Whether or not you follow a keto diet, your family will love this keto version of an all-time classic! Replaced with fresh ingredients which makes it an overkill casserole compared to those pre-made ingredients! This low carb side dish with creamy mushroom sauce, green beans and almond parmesan crumble will be the hit of all your holiday gatherings!
- FOR THE CASSEROLE:
- 1 tbsp Avocado oil
- ½ cups Onion, diced
- 8 ounces, weight Finely chopped mushrooms (Baby Bellas)
- 1 cup Heavy cream
- 1 cube Chicken broth
- 24 ounces, weight Cooked green beans, see notes
- Salt and pepper to taste
- FOR GARNISH :
- ½ cups Almond powder
- ¼ cups Parmesan cheese
- ¼ cups sliced almonds
- 2 tablespoons Melted butter
Preheat oven to 350ºF and spray a 9×9 casserole dish with cooking spray.
Heat the avocado oil in a large skillet over medium heat. Add the onion and sauté until tender. This should take around 5-8 minutes.
Add the chopped mushrooms and cook for 5 more minutes. Add heavy cream and chicken broth. Season with salt and pepper to taste.
In a large bowl, season the cooked green beans with a little salt and pepper. Pour the mushroom mixture over the top and toss to coat the green beans. Pour into your prepared baking dish.
In another mixing bowl, combine the filling ingredients and mix well. Spread this mixture over the green beans.
Bake for 30 minutes. Serve.
Note: For the green beans, you can use fresh green beans which you will blanch. You can also use frozen or canned green beans.
Nutrition per serving: Calories: 287 kcal, Carbohydrates: 9 g, Protein: 9 g, Fat: 25 g, Saturated fat: 12 g, Fibre: 3 g, Sugars: 3 g