This casserole makes an appearance in most holiday get togethers, but if you're like us, you tend to avoid anything that's cooked so long it has turned grey! In THIS Green Been Casserole recipe, we up the gourmet using Mother's, a perfect pairing with green beans, and we use frozen (not canned!) beans so that they are perfectly cooked while keeping their kelly green color. Your guests will LOVE this fresh take on a Thanksgiving classic.
The slightly sweet fennel, tart apple cider vinegar and toasted fennel seed play so well with the creamy, earthy green beans. We know you'll love this combo as much as we do!
This recipe is also very keto-friendly. In place of traditional fried onions, we're using a lower carb alternative of crushed pork rinds and parmesan cheese. You will still get the same delicious taste but with a fraction of the carbs!
In a sauté pan on medium heat, melt 3 Tbsp of butter and add in all the mushrooms. Sauté the mushrooms until all the water has evaporated from them, about 10 minutes. Add in the green beans, heavy cream, bone broth and cream cheese. Mix until the cream cheese has melted, and then transfer this mixture to your favorite baking dish.
In another sauté pan on medium-high heat, melt 1 Tbsp butter and add in the sliced onions. Season with salt and pepper. Cook the onions until they begin to crisp on the edges, about 5 minutes. Allow them to cool, then in a separate bowl, combine the onions with the crushed pork rinds and parmesan cheese until well-coated. Sprinkle the mixture evenly on top of your casserole.
Bake for 20 minutes, or until golden brown and bubbly!
