Low Carb GREEN BEAN CASSEROLE - EASY Keto Cream Of Mushroom Soup Hack!
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Low Carb GREEN BEAN CASSEROLE with EASY Keto Cream Of Mushroom Soup Recipe Hack!
Join me for a Highfalutin' Original Recipe that's sure to be a favorite Thanksgiving side dish or holiday casserole. We take the traditional green bean casserole recipe and turn it on it's head. The secret to this keto casserole is finding a substitute for the traditional condensed cream of mushroom soup. We take a little extra time to make a low carb substitute for Campbell's Cream Of Mushroom Soup. The full recipe is below to make it easy to copy and paste for printing. Let me know what you think in the comments below! XOXO
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LOW CARB GREEN BEAN CASSEROLE RECIPE
*Ingredients*
Soup:
3 tablespoons butter
1/2 half white onion, diced
12 oz. white button mushrooms
1 1/2 cups heavy cream
1 1/2 cups chicken broth
3 ounces cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Casserole:
2 tablespoons avocado oil or butter
2 pounds green beans, trimmed and cut
12 oz sliced mushrooms
1/2 white onion, thin sliced
1 cup shredded cheddar
Topping:
1/2 cup grated parmesan cheese
1/2 cup crushed pork rinds
1/2 cup sliced almonds
*Instructions*
1. In a food processor, pulse the 1/2 white onion and 12 ounces of mushrooms until finely chopped.
2. In a large skillet, melt the butter and saute the onion and mushroom mixture over medium heat until cooked thoroughly, about 8 minutes.
3. Add the heavy cream, chicken broth, and cream cheese to the pan and reduce over medium-low heat for 8-10 minutes, stirring frequently to prevent burning. Remove from pan and allow to briefly cool.
4. Wipe out the skillet, and melt the butter or oil, and saute the additional sliced onions and mushrooms until tender, about 8 minutes.
5. While this cooks, blanch the green beans in boiling water for about 7 minutes, or steam in the microwave in a glass bowl with 1/2 cup of water. Drain well.
6. Spray a large casserole dish with cooking spray. Mix together the blanched green beans, sautéed mushroom and onion mixture, shredded cheddar cheese, and most (maybe all) of the reserved mushroom soup. Combine well.
7. Cook in a preheated oven at 375˚F for 20 minutes. Stir well. Sprinkle the topping over the casserole and return to the oven for 10 more minutes.
8. Allow to cool and enjoy!
*Nutritional Information*
Calories: 357
Fat: 30g
Protein: 12g
Total Carbs: 12g
Fiber: 4g
Net Carbs: 8g
*Per serving. Makes 10 servings.
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Homemade Cream of Mushroom for a Green Bean Casserole – Side Dish Recipe - Christmas Side Dish
It’s amazing how many precious memories are made over a festive meal. So don’t hold back this Thanksgiving or Christmas, go all out and make a homemade cream of mushroom for a green bean casserole. A homemade green bean casserole is a perfect side dish recipe to share with your family and friends. Watch this recipe and it will make you wonder why you haven’t made this homemade sauce before. ???? Try this homemade cream of mushroom for a green bean casserole and build beautiful memories this Christmas season!
Homemade Cream of Mushroom Ingredients
1:03 4 tbsp Butter (1 tbsp or 14g to cook the onions and 3 tbsp or 35g to make the roux)
1:11 2 to 3 tbsp Olive Oil
1:18 1 Onion
1:51 12 Button Mushrooms (roughly ½ an 8 oz box)
2:32 2 Cloves of Garlic
3:17 3 tbsp or 35g Flour
3:49 2.5 cups or 625ml Heavy Cream
4:24 1 tsp Black Pepper
4:29 1 tsp Chicken Bouillon
4:33 1/2 tbsp or 7ml Worcestershire Sauce
5:20 Salt to Taste
Serves 6 to 8
1lb or 500g Green Beans
Cook in 350˚F oven for 40 minutes then add Fried Onions to the top (optional) and back for and additional 5-10 minutes
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Classic Thanksgiving Appetizer: Creamy Green Bean Casserole Recipe
Creamy, decadent, and delicious Green Bean Casserole is here to complete your Thanksgiving dinner spread. We brought this classic recipe to the next level by adding a touch of sour cream and cream cheese for that extra creaminess to every bite.
Ingredients
12 oz Fresh Green Beans, trimmed (or frozen)
1 can (10 oz) Cream of Mushroom Soup
½ cup Milk
1/2 cup Sour Cream
4 oz Cream Cheese, softened
1 ⅓ cups French Fried Onion, divided
1 can (4 oz) Mushroom, drained
2 Cloves Garlic, minced
1 ½ tsp Salt, divided (1 tsp for blanching green beans)
¼ tsp Freshly Ground Black Pepper, plus more to taste
Full Recipe:
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Katie Lee Biegel's Creamy Green Bean Salad | The Kitchen | Food Network
Katie freshens up this classic Thanksgiving side by creating a crisp, earthy salad with a creamy Parmesan dressing!
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Creamy Green Bean Salad
RECIPE COURTESY OF KATIE LEE BIEGEL
Level: Easy
Total: 30 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Salad:
2 tablespoons unsalted butter
1 pound cremini mushrooms, sliced
1 tablespoon fresh thyme leaves
1 teaspoon Worcestershire sauce
2 ribs celery, thinly sliced
2 cloves garlic, minced
Kosher salt
1 pound green beans, trimmed
1 large head romaine lettuce, roughly chopped
1/2 cup sliced almonds, toasted
1/2 cup crispy fried onions (more if desired!)
Creamy Parmesan Dressing:
1/2 cup low-fat yogurt
1/3 cup grated Parmesan
1/4 cup mayonnaise
2 tablespoons sherry vinegar
Kosher salt and freshly cracked black pepper
Directions
For the salad: Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms to the melted butter and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6 minutes. Stir in the thyme, Worcestershire, celery, garlic and salt to taste. Cook until the garlic and thyme are aromatic and the celery is starting to brown on the edges, about 2 minutes. The celery should still be lightly crisp. Add more salt if desired. Take off the heat and spread on a sheet tray to cool.
Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and thoroughly pat dry.
For the creamy Parmesan dressing: Whisk together the yogurt, Parmesan, mayonnaise, sherry vinegar, 1/4 teaspoon salt and 1 teaspoon pepper in a large bowl. Refrigerate if not using immediately.
To assemble: To the bowl of dressing, add the green beans, mushroom mixture and romaine. Toss to combine and everything is fully coated. Transfer to a serving dish and top with the almonds and crispy fried onions. Serve immediately.
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Katie Lee Biegel's Creamy Green Bean Salad | The Kitchen | Food Network
French’s Classic Green Bean Casserole | We Promise Great Taste
A holiday favorite, Green Bean Casserole, is topped with French’s Crispy Fried Onions. This classic Thanksgiving recipe is creamy, crunchy, and an overall hit with everyone!
-RECIPE-
Ingredients
1 can (10 1/2 oz.) Campbell's® Condensed Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
4 cups cooked cut green beans or 2 cans (14.5oz each) any style Del Monte® Green Beans, drained
1 1/3 cups FRENCH'S® Crispy Fried Onions
Directions
MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup Crispy Fried Onions.
BAKE at 350°F for 30 min. or until hot. Stir.
TOP with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
**For a twist, try the Festive Green Bean Casserole.
Holiday GREEN BEAN CASSEROLE without Canned CREAM OF SOUP | Thanksgiving Side Dish
No Canned Cream of Soup Holiday GREEN BEAN CASSEROLE. The perfect Thanksgiving Side Dish that everyone will eat. This Green Bean Casserole recipe is made with a simple but flavorful creamy roux. No Canned Cream of soup in this Green Bean Casserole.
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