Gluten Free/ Low Carb/ Sides

Green Bean Casserole

The traditional green bean casserole seems to be made with a tin of mushroom soup, but not in my house.  No tins of soup in my cupboards…heaven forbid! 

So I thought I would have a play with this dish without the soup and keep it low carb, gluten free and tasty.   The result was a heavenly dish which I could easily eat by itself rather than a side dish!  I will warn you…this is moreish, and you will wonder how on earth you managed to eat a whole dish of green beans to yourself…or perhaps that was just me!!

Instead of making a soup or sauce I used cream cheese.  It melts as a sauce and you could alway add mushrooms or even bacon to this dish if you wanted.

INGREDIENTS

750g (26oz) green beans, topped and tailed

200g (7oz) cream cheese

2 onions, peeled and sliced

1/4 cup (3/4oz) Parmesan cheese, grated

1/2 tspn garlic powder

salt and pepper

1 – 2 tblspns olive oil

METHOD

  • Preheat the oven to 180C/350F degrees.
  • Place the green beans in a saucepan of water and boil for 2 -3 minutes until the beans are slightly tender.  Drain.
  • Heat the oil in a frying pan and cook the onion until golden and brown.
  • Place the green beans in a casserole dish, season with the garlic powder, salt and pepper.
  • Drop dots of cream cheese over the beans, then sprinkle the Parmesan cheese over the top.
  • Place the cooked onion over the top of the cheese.
  • Bake in the oven for 20 minutes.
  • Eat and enjoy!

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2 Comments

  • Reply
    Kate Horrell
    November 20, 2016 at 3:02 pm

    Hey Angela, could u convert the green beans and cream cheese for me from grams to ounces. Thanks…….Kate

    • Reply
      Angela Coleby
      November 21, 2016 at 12:03 pm

      All updated Kate!

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