Low Carb Green Bean Casserole

 When I’m making low carb thanksgiving plans, this green bean casserole and other low carb recipes are at the top of my list!I can taste the crispy, salty flavors already!

This low carb green bean casserole recipe is the absolute highlight of my holidays. I mean, YES, I love seeing all of my family, of course, but this is one of those low carb casseroles that I dream about all year long!

I suppose I should make this creamy, crunchy combo as one of my low carb side dishes at other times. But I know when making my Thanksgiving plans, this recipe, my smashed brussel sprouts, and my mashed cauliflower are at the top of my list!

Ingredients

• 2 Pounds Frozen French Cut Green Beans thawed*
• 2 Tablespoons Unsalted Butter
• 2 Cups Mushrooms sliced
• 1 Yellow Onion chopped
• 1/2 Teaspoon Kosher Salt
• 1/4 Teaspoon Pepper
• 1 1/2 Cup Heavy Cream
• 1 Teaspoon Xanthan Gum
• 1/2 Teaspoon Tabasco
• 1 Teaspoon Thyme fresh
• 3 Cups Sharp Cheddar Cheese divided
• Pork Rinds optional

Low Carb Green Bean Casserole

Instructions

1. Preheat oven to 425 F.
2. Wrap the thawed green beans in a clean kitchen towel, and allow them to drain in a colander while you prep the rest of the ingredients.
3. Add pork rinds to a large ziplock bag. Close to seal, and hit the bag with a rolling pin to break them into small, bread crumb sized pieces. Set bag aside.
4. Melt butter in a large oven safe skillet.
5. Add mushrooms, onions, salt, and pepper, and saute over medium heat until onions become translucent (about 10 minutes).
6. Lower the heat to medium-low and stir in heavy cream, Tabasco, thyme and xanthan gum. Bring the combo to a gentle simmer.
7. Cook veggies in simmering cream for 15 minutes, you'll know they're done once the sauce has reduced by half, and it coats the back of a spoon.
8. Meanwhile, gently ring out any additional water from your green beans. You want to remove as much liquid from the green beans as possible, without squishing them.
9. Stir in the green beans and 1 cup of cheddar cheese.
10. Taste test to check the seasoning (I usually add an additional 1/2 teaspoon of salt here.)
11. Remove from heat, and sprinkle the top of your pan with 2 cups of cheddar and crushed pork rinds.
12. Bake for 20 minutes, you'll know the casserole is done once the beans are heated through and the cheese starts to bubble. Enjoy!