SOUR CREAM GREEN BEAN CASSEROLE

SOUR CREAM GREEN BEAN CASSEROLE

This is probably one of my best green bean casseroles. Both my husband and I loved it. Make sure you buy the long skinny kind of green beans without strings (French-style green beans). I am not fond of string beans as they require so much extra work to remove the strings. I like the fact that this dish uses quite a bit of sour cream. No need for any mushroom soup as a result. We all need a good classic green bean casserole in our low-carb recipe arsenal.

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Ingredients:

3 tbsp butter (45 mL)
1 tbsp gluten-free oat flour (15 mL)
1 tbsp coconut flour (15 mL)
1/2 packet coffee sweetener (5 mL)
1 tsp salt (5 mL)
1 tsp black pepper (5 mL)
2 cups sour cream (500 mL)
2 lbs green beans, cooked (0.9 kg)
(the skinny kind without strings)
1 cup grated Cheddar cheese (250 ml)

Crispy Topping:

1/2 cup grated Cheddar cheese, OR (125 mL)
Mozzarella cheese
1/3 cup Gluten-Free Bake Mix 2, OR (75 mL)
use almond flour and 1 tbsp (15 mL) coconut flour
2 tbsp butter, melted (30 mL)

Instructions:

  • Preheat the oven to 350°F (180°C).
  • In large skillet, melt butter and stir in oat flour, coconut flour, sweetener, salt and pepper. Whisk 1 minute, stirring constantly.
  • Add sour cream. Stir together well.
  • Add cooked green beans and Cheddar cheese and toss to combine well. Spread in 9 x 13-inch (23 x 33 cm) casserole dish.
  • Bake 30 minutes and the Crispy Topping alongside the casserole.
  • The Crispy Topping may be ready after 20 to 25 minutes; check! It should be browned but not overly. It will crisp up further as it cools.
  • When the casserole comes out of the oven, sprinkle with the Crispy Topping and serve Crispy Topping.
  • In small bowl, combine Cheddar, OR Mozzarella cheese, Gluten-Free Bake Mix 2, OR alternative and melted butter. Sprinkle in pie dish.

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Yield: 9 servings
1 serving
252.5 calories
8.6 g protein
20.4 g fat
2.2 g fiber
8.6 g net carbs

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