ONIONS – 2 Onions – 2 tbsp Olive Oil – ⅓ cup Almond Flour – ½ cup Pork Rinds – ½ tsp Garlic Powder GREEN BEANS – 1.5 lbs Green Beans MUSHROOMS – 2 tbsp Butter – ½ lb Mushrooms – ¼ tsp Salt CREAMY SAUCE – 2 tbsp Butter – 8 oz Cream Cheese – 1 cups Chicken Broth – 1 cup Heavy Cream – ¼ tsp Garlic Powder – 1 cup Parmesan
Prepare the Onions
In a large mixing bowl, combine sliced onions with olive oil, stir to coat. Add almond flour, pork rinds, garlic powder, and salt. Toss using your hands to coat.
Bake The Onions
Spread the onions onto the baking sheet. Bake for 15-20 minutes and toss with tongs every 6-8 minutes to crisp evenly.
Cook the Green Beans
Bring a large pot of water to a boil. Add the green beans. Cook for 3-4 minutes. Remove them from the water and place on a sieve to steam out.
Cook the Mushrooms
Cook sliced mushrooms in a skillet with melted butter, garlic, salt, and pepper. Cook until golden brown and liquid evaporated.
Making the Sauce
In a saucepan, melt butter with cream cheese, heavy cream, and chicken stock. Stir to melt the cream cheese and form a thick creamy sauce.
Stir The Sauce
When the sauce has no lumps, switch to low heat, add parmesan and cook until melted. Stir in the mushrooms to form the cream of mushrooms.
Assemble the Casserole
Oil a large baking dish with olive oil or butter. Add the cooked green beans, 1/2 cup of crispy onion, and pour the cream of mushrooms. Toss to combine.
Bake the Casserole
Tent the dish with a large piece of foil and bake for 25-30 minutes. Remove foil, add the remaining crispy onions and bake for an extra 5-10 minutes.
NET CARBS FAT PROTEIN
Serving: 1 Serving Makes: 10 Servings
Prep: 20 Minutes Cook: 35 Minutes