Green been casserole is a favorite at many family tables, but sadly it is usually made with highly processed canned soup. This version, while not low calorie, uses whole food ingredients like cheese, cream and milk. You’re welcome to throw in a can of fried onions, but I prefer tossing in some blanched almonds for an added crunch.
This dish is excellent as a side or as an easy, one-pot main dish. If serving as a main course, it’s suitable for those following a Ketogenic diet as it is high in fat and low in carbs. This dish is also gluten free.
Green Bean Casserole- No Soup Gluten Free
- 1 lb green beans, trimmed
- 1 package cream cheese, softened
- 1 tbs Dijon mustard
- 1 clove garlic, crushed
- 2 c mushrooms, sliced (I like Shiitake)
- 1 onion, finely chopped
- 2 tbsp butter
- 1 c sour cream
- 1 c sharp cheddar cheese, grated
- 1 c milk or cream
- 3-4 slices of crisp bacon crumbles or polish sausage slices
- Chopped almonds (blanched preferred)
- Finely chop your onion and slice your mushrooms. Melt the butter in a pan over medium heat and begin to sauté the onions and mushrooms until the juices release into the mushrooms. Add a dash of salt while sautéing.
- Next, wash and trim the green beans. Dry and set aside.
- Then, take the cream cheese, mustard, garlic, sour cream, cheese, and sautéed mushrooms and onions, and mix together in a large bowl. Combine well. Then, put in the green beans and stir to coat them with the mixture. It might be quite thick. Add bacon or meat if using.
- Place the mixture into a casserole or glass baking dish. You might need to compress it to pack it tightly in the dish. Next, pour one cup of milk or cream over the mixture. This will bake in and make a lovely cheesy sauce. If using nuts, sprinkle them on top.
- Bake at 375 for 35 to 45 minutes depending on how firm you like your green beans.
© 2021 This recipe is prepared by Bonvivantfoodandwine.com