Keto Recipe: A holiday classic goes Keto. Green Bean & Mushroom Casserole

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A holiday classic goes Keto. Green Bean & Mushroom Casserole

Download [Keto Green Bean & Mushroom Casserole](https://freefromgluten.com/2021/11/08/free-from-gluten-green-bean-mushroom-casserole/)

https://preview.redd.it/v7nn1i1i6ly71.jpg?width=780&format=pjpg&auto=webp&s=9fac7c2f0967c3a86fbf3d19af1855c8007e090d

Ingredients

* 1 1/2 tbsp butter
* 1 1/2 tbsp olive oil
* 1 12-oz. package button mushrooms, sliced
* 1/2 onion, diced
* 2 garlic cloves, minced
* 1 1/2 cup turkey or chicken broth
* 16 oz. fresh green beans, cleaned and trimmed
* 3/4 cup heavy cream
* 1 cup shredded mozzerella cheese

Sponser

Instructions

* Preheat the oven to 350 degrees F.
* To a large skillet, add the butter and oil over medium heat. Add the mushrooms and onion to the pan and cook 8-10 minutes until browned and soft.
* Add the garlic in the last minute of cooking and then deglaze the pan with the turkey or chicken stock. Allow the liquid to reduce for a few minutes before killing the heat.
* Meanwhile, trim and wash the green beans. Bring a pot of salted water to a boil and add the green beans, cooking for 1-2 minutes. Drain and set aside.
* In a bowl, whisk the stock and heavy cream until homogenous. Add the sauteed mushrooms and onions, the blanched green beans and the cheese. Mix one last time and place it into a buttered dutch oven or 9×9 baking dish.
* If the casserole is close to overflowing, place the baking sheet on top of a cookie sheet. Place into a preheated oven uncovered for 20-30 minutes until bubbly and browned on top.
* Allow the casserole to cool for 5-10 minutes before serving. Recipe

To View your Recipe “[Keto Green Bean & Mushroom Casserole](https://freefromgluten.com/2021/11/08/free-from-gluten-green-bean-mushroom-casserole/)

https://preview.redd.it/v7nn1i1i6ly71.jpg?width=780&format=pjpg&auto=webp&s=9fac7c2f0967c3a86fbf3d19af1855c8007e090d

Ingredients

* 1 1/2 tbsp butter
* 1 1/2 tbsp olive oil
* 1 12-oz. package button mushrooms, sliced
* 1/2 onion, diced
* 2 garlic cloves, minced
* 1 1/2 cup turkey or chicken broth
* 16 oz. fresh green beans, cleaned and trimmed
* 3/4 cup heavy cream
* 1 cup shredded mozzerella cheese

Instructions

* Preheat the oven to 350 degrees F.
* To a large skillet, add the butter and oil over medium heat. Add the mushrooms and onion to the pan and cook 8-10 minutes until browned and soft.
* Add the garlic in the last minute of cooking and then deglaze the pan with the turkey or chicken stock. Allow the liquid to reduce for a few minutes before killing the heat.
* Meanwhile, trim and wash the green beans. Bring a pot of salted water to a boil and add the green beans, cooking for 1-2 minutes. Drain and set aside.
* In a bowl, whisk the stock and heavy cream until homogenous. Add the sauteed mushrooms and onions, the blanched green beans and the cheese. Mix one last time and place it into a buttered dutch oven or 9×9 baking dish.
* If the casserole is close to overflowing, place the baking sheet on top of a cookie sheet. Place into a preheated oven uncovered for 20-30 minutes until bubbly and browned on top.
* Allow the casserole to cool for 5-10 minutes before serving.”

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