By now you know I love comfort foods and Thanksgiving is my absolute favorite. Its that time of year when the family classic dishes come out and everyone eats to glutinous proportions. So of course it’s one of may favorite holidays! This is my first year going through the holidays Keto, I started in April 2017. I have made it through a few and by no means I have I been perfect ( dang graduation cake I snuck a few bites of). But I am already starting my fall favorites which include recipes with pureed pumpkin, cinnamon, casseroles, and tons of comfort foods. One of my must have for the fall season is GREEN BEAN casserole. Last week we made Beer can chicken; which is a beer can filled with seasoning and broth stuffed into a chicken. Sad I didn’t get any pictures but it was made when I wasn’t home by Bossman. Anyway I wanted some classic sides that normally go with a big chicken dinner. I had to hunt everywhere to come up with a plan for this and it was not easy by any means. So we had cheesy mashed cauliflower , keto biscuits , and green bean casserole. It was perfect can I just tell you!!! And worth the hunt. I also got the onions at Aldi’s they are also gluten free so perfect for me.
Keto Green Bean Casserole
1/4- 1/2 c sour cream
1 cup shredded cheddar
2 oz cream cheese
2 cans green beans or fresh cooked
2 Tbsp butter
5 strips of bacon
4oz mushrooms (optional)
- Preheat oven to 375. Make sure green beans are cooked. Cook bacon and chop into chucks. Remove oil from pan and heat up butter. Add bacon back in and add mushrooms at this time if wanted.
- Begin to heat up cream cheese. once it begins to melt add in sour cream and spices. Once sauce becomes creamy add in green beans. Mix in some of the cheese and taste sauce to make sure it has enough seasoning.
- Place in a oven safe pan and top with remaining cheese. Bake for 25-30 minutes.