Keto and Gluten-Free Fresh Green Bean Casserole
Whether you are on the Keto or Gluten-Free diet or not, your family will gobble up my creamy version of the iconic green bean casserole.
Servings: 8 servings
Ingredients
- 4 pieces uncooked bacon
- 1 pound fresh green beans
- 1 cup chopped fresh mushrooms
- 6 ounces cream cheese ¾ of an 8 oz package
- ⅓ cup chicken broth
- ½ teaspoon soy sauce or Worcestershire sauce coconut aminos for gluten-free
- ⅛ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground pepper
- ½ cup shredded Cheddar cheese
- ¾ cup coarsely crushed pork rinds about ½ of a 3.25 oz bag
Instructions
- Chop bacon and cook in a large cast iron or nonstick skillet over medium heat 8 minutes, stirring often, until crisp. Meanwhile, cut off stem end of green beans. Cut beans into 1-inch pieces or French them by cutting them in half lengthwise. Place them in a large microwave-safe bowl with ¼ cup water; cover them with a lid or microwave-safe plate and microwave on HIGH for 2 minutes. Drain all but 2 tablespoons liquid. Reserve it for the sauce.
- Preheat oven to 350°. Drain bacon on paper towels. Reserve 2 tablespoons drippings in the skillet.
- Cook mushrooms in drippings over medium-high heat until browned. Add cream cheese, breaking it up into pieces with a wooden spoon. Heat over medium heat, stirring until cheese is melted. Gradually stir in chicken broth-it works best with a whisk. Stir in soy sauce, garlic powder, salt, and pepper. Add green beans (with 2 tablespoons liquid) and cooked bacon; gently stir until coated.Spoon green bean mixture into a greased 8x8-inch or 9x9 square baking dish coated with cooking spray. Sprinkle with Cheddar cheese, then crushed pork rinds. Bake for 25 minutes or until bubbly.
