HEALTHY GREEN BEAN CASSEROLE
A deliciously easy and healthy green bean casserole, filled with nutritious green beans and loaded with incredibly tasty parmesan cheese, and with only 10 minutes prep time it’s great to serve as a side dish or a main course
This easy and healthy green bean casserole recipe is keto friendly and gluten free, but you don’t have to be on a keto diet to enjoy it, this recipe is delicious for everyone.
HEALTHY GREEN BEAN CASSEROLE STORAGE
FRIDGE: Place in an airtight container and store in the fridge for up to 3-5 days.
FREEZER: Place in an airtight container and store in the freezer for up to 6 months.
HEALTHY GREEN BEAN CASSEROLE REHEATING
OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 15-20 minutes
MICROWAVE: Place in a microwave dish and cook on full power for 2-3 minutes.
HEALTHY GREEN BEAN CASSEROLE RECIPE
INGREDIENTS
2 Tbsp Olive Oil (divided)
1 Yellow Onion (sliced)
1 Cup Almond Meal
1/2 Cup Parmesan Cheese (divided)
1 tsp Sea Salt
10 oz Mushrooms
2 Cloves Garlic (minced)
1/2 Cup Chickpea Flour
1 Cup Chicken Broth
1/2 Cup Almond Milk (unsweetened)
1 tsp Black Pepper
2lb Trimmed and Cooked Green Beans
INSTRUCTIONS
1.Preheat the oven 375F/180C
2. Heat 1 Tsp of olive oil in a large frypan or skillet and add the sliced yellow onion. Fry for 2-3 minutes until the onion is softened and browned. Remove the onion into a bowl and set aside.
3. Toast the almond meal in the dry frypan/skillet and cook until browned and toasted. Add the toasted almond meal to the bowl of onions along with 1/4 cup of parmesan cheese and1 tsp sea salt. Stir until fully mixed.
4. In the frypan/skillet heat the remaining 1 Tbsp olive oil, add the mushrooms and cook for 1-2 minutes to soften slightly.
5. Stir in the minced garlic and the chickpea flour then add the chicken broth and the almond milk and stir until fully combined.
6. Mix in the remaining 1/4 cup of parmesan, 1 tsp sea salt and 1 tsp of black pepper, add the cooked green beans and stir until fully mixed.
7. Place the green bean mixture into an ovenproof dish and spread out evenly, top with the bowl of onion mixture, sprinkling evenly.
8. Place in the preheated oven for 20-25 minutes, until browned to your liking.
EQUIPMENT
TIME
PREP TIME: 10 Minutes
TOTAL TIME: 25 Minutes
NUTRITIONAL VALUE
Fat: 11.4g
Protein: 8.8g
Net Carbs: 11.7g
Total Carbs: 15.5g
Calories: 186 Calories
HEALTHY GREEN BEAN CASSEROLE
Equipment
- Mixing Bowl
- Frypan/Skillet
- Casserole Dish/Ovenproof Dish
Ingredients
- 2 Tbsp Olive Oil divided
- 1 Yellow Onion sliced
- 1 Cup Almond Meal
- 1/2 Cup Parmesan Cheese divided
- 1 tsp Sea Salt
- 10 oz Mushrooms
- 2 Cloves Garlic minced/chopped
- 1/2 Cup Chickpea Flour
- 1 Cup Chicken Broth
- 1/2 Cup Almond Milk unsweetened
- 1 tsp Black Pepper
- 2 lb Trimmed and Cooked Green Beans
Instructions
- 1.Preheat the oven 375F/180C
- Heat 1 Tsp of olive oil in a large frypan or skillet and add the sliced yellow onion. Fry for 2-3 minutes until the onion is softened and browned. Remove the onion into a bowl and set aside.
- Toast the almond meal in the dry frypan/skillet and cook until browned and toasted. Add the toasted almond meal to the bowl of onions along with 1/4 cup of parmesan cheese and1 tsp sea salt. Stir until fully mixed.
- In the frypan/skillet heat the remaining 1 Tbsp olive oil, add the mushrooms and cook for 1-2 minutes to soften slightly.
- Stir in the minced garlic and the chickpea flour then add the chicken broth and the almond milk and stir until fully combined.
- Mix in the remaining 1/4 cup of parmesan and 1 tsp of black pepper, add the cooked green beans and stir until fully mixed.
- Place the green bean mixture into an ovenproof dish and spread out evenly, top with the bowl of onion mixture, sprinkling evenly.
- Place in the preheated oven for 20-25 minutes, until browned to your liking.
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