A Green Bean Casserole with almond Parmesan Topping is the perfect addition for any holiday meal. It's tasty, filling, and approved for your weight loss program with .4 protein and 1.5 tsp of sugar per serving.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
- For the topping:
- 1/2 Cup almond flour
- ¼ Cup shredded parmesan cheese
- ¼ Cup sliced almonds
- 2 Tablespoons melted butter
- For the casserole:
- 1 Tablespoon avocado oil
- ½ Cup diced onion
- 1 cup white mushrooms, finely chopped
- 1 Cup heavy cream
- 1 Cube chicken bouillon
- 3 Cups cooked green beans (blanched, frozen or canned)
- Kosher salt and pepper to taste
- Preheat oven and prepare cooking dish
Preheat the oven to 350F and spray a 9x9 casserole dish with cooking spray.
- Saute onions
Heat the avocado oil in a large skillet over medium heat. Add in the onion and saute until soft, this should take about 5-8 minutes.
- Add mushrooms
Add in the chopped mushrooms and cook for 5 minutes more.
- Add taste
Add in the heavy cream and chicken bouillon cube. Season with salt and pepper to taste.
- Season green beans
In a large mixing bowl, season your cooked green beans with salt and pepper.
- Coat green beans and pour in dish
Pour the mushroom mixture over the top and stir to coat the green beans. Pour into your prepared baking dish.
- Prepare and layer topping
In a separate mixing bowl, combine the topping ingredients and mix well. Layer this mixture on top of the green beans.
- Bake & Serve
Bake in the oven for 30 minutes. Serve.
Serving Size: 1/8 of dish