green bean casserole - 6.7g

My husband loves green bean casserole. I don't think I had even tried it until he recommended it for our first Thanksgiving together. I got the recipe off of the French's Fried Onion container, whipped it up and enjoyed it and thus began our GBC tradition.

So when this holiday season rolled around, I checked the carb content of that same recipe: 14g net per serving. Ouch. You already know TDay is going to be carby with its potatoes, rolls, stuffing and pumpkin pie so adding even more carbs to the meal just didn't appeal to me. Oddly enough I didn't even make Thanksgiving dinner this year - we went to my grandma's house instead.

Christmas follows quickly though so I started doing some research on how to make GBC lower carb and of course, I found an Alton Brown recipe. Once again, I love AB and everything of his that I have made has been phenomenol. He has his own GBC that you make from scratch so I tweaked it a bit and oh my... heaven. I doubled the batch for our dinner because we had people over but not everyone tried it (their loss!) so we luckily have leftovers. It will be finished off today because it is devine and I can't stay out of it!

Image via here

 

Low Carb Green Bean Casserole
tweaked from Alton Brown's version

For the topping, I cheated and still used the French's Fried Onions. They're good and low carb and easy. :)

For the beans and sauce:
2 Tbs plus 1 tsp salt, divided
1 lb fresh green beans, rinsed, trimmed and halved
2 Tbs unsalted butters
12 oz mushrooms, trimmed and cut into 1/2-inch pieces
1/2 tsp black pepper
2 cloves minced garlic
2 Tbs almond flour
1/4 tsp ground nutmeg
1 cup chicken broth
1 cup heavy cream

Preheat oven to 400 degrees.

Bring a gallon of water and 2 Tbs salt to boil in an 8-quart sauce pan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Add the almond flour and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Serves 4-6 people.

The counts

Net Carb: 6.7g

Protein: 4.1g

Fiber: 3.7g

*All counts listed are based on my best guesstimation and not necessarily correct. Remember to check the specific nutritional content of the brands you are using as each one is different.