This delicious Low-Carb Green Bean and Mushroom Casserole recipe is perfect for the holidays! It can be part of a low-carb, LC/HF, keto, Atkins, diabetic, or Banting diet.
Preheat oven to 350º Fahrenheit. Prepare a 8" X 8" baking pan by spraying it with coconut oil spray or greasing with butter.
Fill lower part of steamer with 1 1/2 to 2 inches of water. Bring water to a simmer.
When water has reached a simmer, place green beans in the top portion of the steamer. Sprinkle lightly with salt. Cover and place over the simmering water in the lower portion of the steamer. Steam beans until crisp-tender--about 8-10 minutes. Transfer beans to the prepared baking pan.
Heat a large skillet over medium-high. Add butter. When butter has melted and has stopped foaming, add mushrooms. Lightly season mushrooms with salt and pepper.
Cook mushrooms, stirring occasionally, until tender--about 5 minutes. Transfer to baking dish.
Meanwhile, In a large mixing bowl, whip cream cheese with a mixer until smooth. Blend in vinegar, garlic, and onion powder.
Gradually add the stock, one tablespoon or so at a time, mixing until smooth after each addition. Stir in 1/2 cup of parmesan cheese. Taste and add salt if necessary. Taste after salting and adjust seasoning if needed.
Spread the cream cheese mixture over the beans and mushrooms in the baking dish. Sprinkle the remaining parmesan over top. Bake in the preheated oven until bubbly in the center and cheese is melted--about 35 minutes.
If cheese topping is not browned to your liking, place under the broiler for 1-2 minutes to brown. Allow to cool 5-10 minutes before serving.
Serving size: 1/9th of the casserole
Fat (g): 23
Carbs (g): 7
Fiber (g): 2
Protein (g): 20
Net carbs (g): 5