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
remove
strings)
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)
Mushroom-Cheese Sauce:
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
1 serving
241.2
calories
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:
Support your team, buy Low-Carbing Among
Friends cookbooks at: