KETO GLUTEN-FREE GREEN BEAN CASSEROLE

This KETO GLUTEN-FREE GREEN BEAN CASSEROLE is a great holiday meal that everyone needs! We have swapped some ingredients with homemade, whole food versions. Not only does it make makes it taste SO much better but it’s also a nutritious, gluten-free, low carb green bean casserole.

Casseroles are one of the main staples at house in the winter months, other than soup. Everyone here in Minnesota takes casseroles very seriously, so it’s only natural that we are taking this recipe very seriously. Some of our other favorite casseroles include chicken bacon ranch casserole and cheesy brussels sprouts casserole.

WHY YOU’LL LOVE THIS RECIPE

Creamy, classic flavor
Tender green beans with creamy mushroom sauce
100% natural ingredients
Just 7 grams net carbs per serving
Keto, low carb, gluten-free, and healthy

INGREDIENTS

CASSEROLE

1 tbsp Avocado oil
1 large Onion (chopped)
10 oz Mushrooms (sliced)
2 lb Green beans (cut in half)
3 cup Keto Cream Of Mushroom Soup

TOPPING

1/2 cup Wholesome Yum Blanched Almond Flour
2 tbsp Dried minced onion
1 tbsp Avocado oil

INSTRUCTIONS

Preheat the oven to 375 degrees F.
Saute the mushrooms & onions:
Over medium heat, saute the onions and mushrooms in avocado oil In a skillet for about 7-10 mins, until it turns lightly browned. Take it away from heat.
Heat the green beans:
Cook the green beans in the microwave. Take a bowl and put green beans with nuke and 1/2 cup of water, stirring at 2 mins intervals, until it’s done (6-8 mins).
Assemble the casserole:
Take a glass and put the mushroom/onion mixture, cooked green beans, and cream of mushroom soup into a glass. Stir together until it’s get well combined.
Make the topping:
Take a bowl and stir together the almond flour and dried minced onions. Stir in the avocado oil until it gets crumbly. Over the casserole, crumble the topping.
Bake:
Bake for 18-20 minutes, until the topping turns golden.