Tuesday, July 7, 2015
GREEN BEANS AND MUSHROOM CASSEROLE
An awesomely tasty and impressive recipe that will feed a crowd. It lasts about a week in the refrigerator. You can halve the recipe, if desired, or put in 2 dishes and freeze one of the dishes.
(long green beans without the need to
8 slices bacon, cooked (or 4 for the top of casserole only - see Helpful Hints)*
1 tbsp bacon fat (15 mL)
1 lb mushrooms (0.45 kg)
8 oz regular cream cheese (250 g)
1 cup whipping cream (250 mL)
1/4 cup water (60 mL)
2 tbsp olive oil (30 mL)
21/2 tsp onion salt (12 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
1/2 tsp black pepper (2 mL)
1/4 tsp salt (1 mL)
1 cup grated Cheddar cheese for the top (250 mL)
Preheat oven to 350°F (180°C). In large pot in boiling water, over medium heat, boil green beans about 10 minutes until tender. Drain and set aside in large bowl.
In nonstick frying pan, in hot bacon fat, over medium heat, cook mushrooms until water evaporates and they have softened.
Mushroom-Cheese Sauce: In food processor, process cream cheese. Add whipping cream, water, olive oil, onion salt, cornstarch, OR arrowroot powder, black pepper and salt; process. Add mushrooms; process just until the mushrooms are finely chopped. Stir in Cheddar cheese.
Pour Mushroom-Cheese Sauce over the green beans and 4 slices, chopped bacon (if using)* and stir to combine well. Turn out into a 9 x 13-inch (2 L) casserole dish. Spread evenly. Sprinkle the top with crispy bacon bits from 4 slices bacon. Bake 30 minutes.
Helpful Hints: *If using 4 slices of cooked, chopped bacon in the casserole, make sure you don’t cook it very crisp…cooked but not crisp…or it will contrast too much with the soft green beans. The rest of the bacon can be cooked crispy, chopped and sprinkled over the top of the casserole.
Yield: 10 servings
9.4 g protein
19.2 g fat
1.9 g fiber
7.7 g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
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