![]() ![]() ![]() obesity) and allergies our society has developed wide-spread (check it out…cultures that don’t have the convenience factor of pre-packaged food have much fewer food allergies and other health issues…the Japanese seem to live forever AND are for the most part slim people), AND one of the regular meals Mom made growing up was ground beef with onions and Campbell’s condensed cream of mushroom soup on it, we ate it ALL THE TIME she would make a big pan at the beginning of the week, and then we’d eat it until it was done), and I now HATE Campbell’s cream of mushroom. But I have taken numerous recipes that require canned soup, and found “from scratch” recipe verisions (skillet Tuna Noodle Casserole is one) because I’m trying to get away from preservatives, I think they are part of the health issues (i.e. I will make this but will likely still add the onions on top….the family just won’t like it without. PS: Don’t forget to check out our other recipes that are perfect for the holidays! Our pecan stuffing, cranberry sauce, and pumpkin mousse pie are sure to make your Thanksgiving special! This easy keto cranberry sauce from Keto Cooking Wins and a ham made with this sugar free ham glaze from My Life Cookbook will also add goodness to your holiday table. That doesn’t mean that the top of the casserole is boring! Lots of grated parmesan crowns this casserole with cheesy goodness.ĭon’t miss out on green bean casserole this holiday season! Go ahead–celebrate the holidays with this low-carb version of an American tradition! Enjoy! Instead of using fried onions on top, I put the onion flavor in the sauce using onion powder instead of onions to keep the carb count down. My version uses real sliced mushrooms and a creamy sauce made from parmesan and garlic infused cream cheese. I can’t have my followers missing out on a green bean casserole this Thanksgiving! Of course, the traditional recipe made with a can of soup and fried onions doesn’t quite work with a low-carb diet, so I went to work in the kitchen. This onion-topped tradition is an old standby recipe that may just be more American than apple pie. You know the one–It finds its way into every reunion, onto every Thanksgiving table, and into every pot-luck dinner. I was inspired to create this recipe by THE green bean casserole recipe. More cheese on the top adds even more parmesan goodness! This Low-Carb Green Bean and Mushroom Casserole is loaded with green beans and mushrooms in a cheesy creamy sauce scented with garlic and onions. So, if you’re like me and don’t do the whole mushrooms thing, please just give it a try! You don’t even have to plug your nose for them because they’re that good.This delicious Low-Carb Green Bean and Mushroom Casserole recipe is perfect for the holidays! It can be a part of a low-carb, LC/HF, keto, Atkins, diabetic, or Banting diet.ĭisclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. But the Portobello Mushrooms in this recipe are to die for. Now, I should probably let you know that I am not a fan of mushrooms. We make it pretty often just for weeknight dinners and every time we do, we fall in love with it all over again. It might seem like this would be a difficult meal to make, being from scratch and all, but I think it will actually surprise you at how easy it is. This Green Bean Casserole is made completely from scratch and that’s when I knew it actually is the best side dish known to man.
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