Green bean casserole. Is there any side more iconic around the Thanksgiving, Christmas and Easter holidays? I don’t think there is. Developed in the Campbell’s test kitchen in the 1960’s as an easy side for the home cook, green bean casserole is a side that many people wouldn’t do with out during the holidays.
For those who are not familiar with this popular American side, the original recipe called for canned green beans, canned condensed soup, canned french fried onions, milk and soy sauce – all thought to be staples found in most American pantries at the time.
Over the years, many variations of green bean casserole have been developed by creative cooks and this version, Green Bean Supreme, is one of my favorites. If you are interested in reading about the history of the green bean casserole read this great NPR article.
I’ve been making this version of green bean casserole for several years now. My mother-in-law introduced me to the original recipe which calls for flour – not gluten-free or low carb.
My recipe is gluten-free and low carb, and it’s amazing. The green beans are perfectly cooked and the casserole is made from wholesome ingredients. I like to use fresh green beans, but I suppose one could use frozen or canned. The longest part of preparing the dish is trimming the beans and cooking the bacon which I often do the day before.
By the way, I have to ask… you cook your bacon on a sheet pan in the oven, right? Restaurants have been cooking bacon this way for years and so have I. This method results in evenly cooked bacon and a nice bit of bacon fat for the dripping jar. And even better, it requires no babysitting and your stove stays nice and clean. (400 degrees for about 20 minutes)
The beauty of this Supreme Green Bean Casserole Recipe is that it can be prepped 1-2 days in advance and sit in the fridge until you’re ready. And since the base is mainly a thick, creamy, cheese sauce – it’s easy to prepare.
If you do prepare it a day or two ahead make sure to heat it up for about 8 minutes on low power in the microwave before putting in the oven. Why? This supreme green bean casserole doesn’t cook in the oven but rather heats through to bubbling. I absolutely love it and my family does, too!
Supreme Green Bean Casserole is 4 net carbs per serving
Supreme Green Bean Casserole
Ingredients
- 1 pound green beans, trimmed and cooked to your liking
- 1/3 pound bacon, cooked and chopped
Supreme or Creamy Cheese Sauce
- 3 ounces onion, minced
- 1 clove garlic, minced
- 4 tablespoons dry white wine or dry vermouth
- 1 tablespoon minced parsley
- 1 teaspoon lemon zest
- 2 tablespoons bacon drippings or fat of choice
- 6 ounces cream cheese, softened
- 3 ounces cheddar cheese, grated
- 1 teaspoon Worcestershire sauce
- 1 1/2 teaspoons Dijon mustard
- 3/4 cup unsalted chicken stock/broth
- 1/2 - 3/4 teaspoon salt
- 1/4 teaspoon pepper
Topping
- 1/3 cup pork rinds, crushed (or low carb bread crumbs),
- 1/8 teaspoon granulated garlic
- 1/8 teaspoon salt
- 1-2 teaspoons olive oil
Instructions
- Prepare: Preheat oven to 350 and position the rack in the middle of the oven. Butter an 8x8 oven proof casserole dish.
- Cook green beans to your liking. (I like to put them in a microwaveable bowl with 2 tablespoons of water, cover them, and steam them on high power for 4-5 minutes. Then I test for done-ness, uncover and drain.) Place the green beans into a large bowl with the chopped bacon and mix.
- Mince the onion, garlic, and parsley, keeping them separate and zest the lemon.
- Supreme or Creamy Cheese Sauce: Heat a large skillet (I use a non-stick) over medium high heat and add the bacon drippings when the pan is hot. Add the minced onion and saute until translucent - about 2-3 minutes. Then add the garlic and saute for 1-2 minutes until soft. Turn the heat down to medium and add the parsley, lemon zest and wine. Saute for about a minute or until the smell of the alcohol has burned off. Add the softened cream cheese and break it up in the pan so that it melts more easily. Add the chicken broth little by little and whisk to combine until the cream cheese has melted. Turn the heat to medium-low and let the sauce bubble a little to combine flavors and thicken slightly. Add the cheddar cheese, Worcestershire sauce, Dijon mustard, salt and pepper. Whisk and taste to adjust seasoning.
- Pour the sauce into the bowl with the green beans and bacon and stir together. Pour the green bean mixture into the buttered baking dish.
- Topping: Crush 1/2 ounce of pork rinds by putting them in a plastic zip-loc bag and hitting them with the flat end of a meat mallet or rolling pin. Pour the crumbs into a small bowl and add 1/8 teaspoon granulated garlic and 1/8 teaspoon salt. Then, add 1-2 teaspoons of olive oil and mix together with your fingers. Sprinkle over the casserole.
- Bake: Put the supreme green bean casserole in the oven and bake for 15-20 minutes or until bubbly around the sides. Serve.
Video
Notes
Nutrition
Sweet and Sour German Green Beans
Lindsey R Taft
April 24, 2019 at 2:35 pmHave you ever used canned gb??
Kim
April 25, 2019 at 8:39 amNo, I haven’t, Lindsey, but I have thawed and cooked frozen Frenched beans before and it works. -Kim
EMily
March 15, 2019 at 9:39 amDelicious! This recipe makes me crave green bean casserole. I didn’t have any cheddar cheese, so I used all cream cheese, but I can’t wait to make it with cream cheese cheddar mix!
Darlene
March 6, 2019 at 5:47 pmWinner! Used powdered mustard instead of Dijon and about 1/8 cup of Italian breadcrumbs with garlic powder and olive oil for topping (adds approx 2 carbs per serving). Frozen green beans steamed for 7 minutes in the microwave. Perfection! Between this and some cheesy cauliflower mash I’m already imagining a perfect Keto Thanksgiving later this year. Did I mentioned we devoured it all?
Ashley
January 27, 2019 at 3:35 pmThis was just about the best thing ever. I made this tonight bc our keto routine was getting boring. And my husband has been raving about this since he took the first bite. I will admit, I went a little rogue with sauce bc I added too much mustard so counter balanced with more broth and cheese. I also didn’t use white wine, I used broth. Soooo good! Will most definitely be making this again!
Kim
January 27, 2019 at 5:08 pmI am so happy that you and your husband enjoyed the recipe, Ashley! Thank you for taking the time to come back and let me know. Have a wonderful week. -Kim
Betty Webb
January 20, 2019 at 1:26 pmwhat are your thoughts of using the thin green beans with this recipe?
Kim
January 20, 2019 at 2:01 pmI’ve made a very similar version with thawed frozen Frenched green beans. I prefer this version with fresh green beans, but use what you want and make it your own. The carb counts may change if you use frozen green beans. If you are using fresh French beans, then make sure the weight of green beans is the same and the carb count will be very nearly the same. I hope this helps. -Kim
Cyndi Heinritz
December 26, 2018 at 4:10 pmLoved the Supreme Green Bean Casserole and the people not on diets liked it too for Christmas. Thank you.
Cindy
December 24, 2018 at 1:42 pmThis is the best green bean casserole ever!! Made this for thanksgiving since I’m on keto and everyone loved it! Now they want me to make it again for Christmas Eve. It’s so yummy I don’t mind.
Emily
November 21, 2018 at 11:11 amThis looks fantastic, and I’m cooking it for tomorrow. I’m debating whether it might be easier to assemble the casserole and refrigerate overnight, then actually cook it at my in-laws before dinner tomorrow. In this case, maybe leaving the topping off until just before baking. Have you tried this, or do you think prepping this dish ahead would work well?
Kim
November 21, 2018 at 1:18 pmHi Emily. I would leave the topping for the last minute. I would also pre-warm the casserole in the microwave before baking. If it’s really cold, it will take longer. -Kim
Kyla
October 20, 2018 at 6:56 amWhat brand is the cheese sauce?
Kim
October 20, 2018 at 11:48 amHi Kyla. You make your own cheese sauce with the ingredients. Enjoy. -Kim
Ping
June 25, 2018 at 7:47 pmHi Kim, would you recommend good brands of pork rinds, and low carb bread crumbs to get?
Kim
June 26, 2018 at 3:09 pmHi Ping. I like Baconettes brand for pork rinds, but Mac is good, too. Look for pork rinds that look fully puffed and light. Some pork rinds are small and hard – these do not grind up nicely into a powder. As far as low bread crumbs… You can make your own breads and dry them out. I don’t usually do this. I have purchased low carb breads (Low Carb Bread Company) and used them before, but they are not my favorite choice. The reason is because they are made with vital wheat gluten and it causes inflammation in my body. I much prefer mixing pork rinds and grated Parmesan cheese now a days. I hope this helps. If you have any more questions, let me know. -Kim
Miguel
June 13, 2018 at 6:06 amTried this out for meal prepping, and let me tell YOU, this is absolutely amazing!!! I let my parents try a little bit, as they’re not familiar with green bean casserole and I had to stop them from eating their plates too. Must try, great recipe and I’m glad this is keto friendly. Thanks Kim!
Kim
June 14, 2018 at 9:32 amFantastic, Miguel! Make sure to send some home with your parents, lol. Thanks for taking the time to leave me your fun comment. Have a great day. -Kim
Cheryl
April 24, 2018 at 4:56 pmThis was very good. My picky husband went back for seconds. The only thing I would do differently is not so much salt. Will definitely make this again!
Kim
April 25, 2018 at 8:50 amI’m so glad you liked it Cheryl. Thanks for taking the time to let me know that your husband liked it, too. Enjoy the rest of your week. -Kim
Phyllis
April 2, 2018 at 7:56 pmWhat can I sub for the wine?
Kim
April 3, 2018 at 7:30 amYou can just leave it out, Phyllis. If you think the sauce needs to be thinned just a little (it will thicken further as the dish cools before serving) use a little water or chicken broth. Enjoy the casserole -Kim
Rebecca
March 12, 2018 at 2:22 pmThis recipe turned out amazing! Comfort food without the carbs. I only modified it where necessary to make the recipe vegetarian: (no bacon, butter instead of bacon drippings, vegetable broth instead of chicken broth, homemade fried onions for the topping instead of the pork rind topping). I guess that probably actually changes it quite a lot, but it came out amazingly similar to my grandmother’s green bean casserole, which just happened to be vegetarian way before “Meatless Mondays.” My husband loved this recipe too! His only critique was that the Dijon is a bit overpowering, so I am going to cut it down to 1 tsp. instead next time. I will definitely be making this again.
Kim
March 12, 2018 at 2:35 pmSo glad you liked the recipe and that you were able to easily convert it to fit your dietary needs, Rebecca. Thank you for sharing how you did it. It sounds wonderful and I’m happy to hear it’s similar to your grandmother’s casserole. I bet with the subs the Dijon was more prominent – easy fix. Thanks again and have a great day. -Kim
Gloria Moore
March 2, 2018 at 3:25 pmTo was looking to see what replaced the onion rings on top. I made a more traditional gb casserole the other day with cream of onion soup and Aldi’s frozen green beans. If you don’t have fresh they are great and can be defrosted and eaten without cooking! I’ll be saving this to try soon.
Kim
March 3, 2018 at 6:47 amThanks for sharing Gloria! I have also seen low carb fried onion rings. I can’t remember the name of the brand, but they were good. -Kim
Rebecca
March 12, 2018 at 2:25 pmAlso, homemade fried onions are SUPER easy to make! I use this 2 ingredient low-carb recipe from the NYT.
https://cooking.nytimes.com/recipes/1016022-david-taniss-crispy-fried-shallots
Kim
March 12, 2018 at 3:52 pmThanks for sharing the link, Rebecca. I’m sure people will love this. -Kim
Lindsey
December 18, 2017 at 10:12 amExcited to try this! Any ideas on substitutes for the pork rinds? I like pork rinds but part of my family is jewish, so the bacon and pork rinds are a no-go. not using the bacon in the recipe is not a problem but not sure what else to use for a topping to keep it low carb and kosher!
Kim
December 18, 2017 at 10:22 amGreat question, Lindsey. In this particular case, if it were me, I would sub panko bread crumbs for the pork rinds and put less or none over my designated section. If gluten is an issue, you can fry up some shallots until crispy and add them to the top before serving. You can also mix almond flour with a little oil and parsley put it on top. -Kim
kelly
February 15, 2018 at 5:11 ampan fried shallots? that’s what i’m going to try.
Rebecca
March 12, 2018 at 2:27 pmI left out the topping altogether and used homemade fried shallots. Only two ingredients, low-carb and super simple. https://cooking.nytimes.com/recipes/1016022-david-taniss-crispy-fried-shallots
Kim
March 12, 2018 at 3:51 pmGreat idea, Rebecca. I love fried shallots. I sometimes burn them, though! Oops. -Kim
Renee
December 2, 2017 at 11:40 amHow many servings do you count for this?
Kim
December 2, 2017 at 11:45 amHi Renee. It serves 8. You should be able to find serving sizes near the top of the recipe under the recipe description. You can also scale the recipe by hovering over the serving size. -Kim
Chris
November 29, 2017 at 6:55 pmWhat’s the serving size? I looked but couldn’t find it.
Kim
November 30, 2017 at 7:18 amI’m sorry Chris, I usually divide visually. I never remember to measure the cooked product in measuring cups because that’s not how I serve my family in real life. It’s a tasty recipe, though. Enjoy the rest of your week. -Kim
Renee
December 2, 2017 at 11:41 amBut how many does it feed? In your family?
Sarah
November 24, 2017 at 7:06 pmGreen bean casserole isn’t a side dish that we have for Thanksgiving but when I saw this recipe is sounded so good that I had to try it out this year. It was a huge success! Everyone loved that it wasn’t like the traditional green bean casserole. I’ll be making this as a side dish often. I did top it with French’s onions but only because I just love those crispy little things lol. Thank you! I’m looking forward to making more of your recipes!
Kim
November 24, 2017 at 7:18 pmI’m so glad everyone enjoyed the green beans. Thanks for taking the time to come back and share such a nice comment. Have a great weekend. -Kim
Lou Ann
November 23, 2017 at 7:17 pmMade this for Thanksgiving for my husband who is borderline diabetic. It was a real hit. Thanks for the wonderful recipe.
Kim
November 24, 2017 at 5:51 amGreat Low Ann. I’m happy you found something that worked on Thanksgiving Day. Thanks for coming back and leaving such a nice comment and a rating. Enjoy the rest of your week. -Kim
Nikol
November 23, 2017 at 12:09 pmI really like this, but it’s a different flavor than the mushroomy traditional green bean casserole. I think next time I’ll use just a little cream cheese and make a mushroom sauce with heavy cream. Very tasty, though!
Kim
November 24, 2017 at 5:47 amI’m glad you liked the recipe. I love your idea of making a mushroom cream sauce. I hope you had a nice Thanksgiving. -Kim
Rose
November 23, 2017 at 5:16 amAll I’ve done so far is lick the spoon with the sauce and it’s delicious! I’m newly disagnosed with gestational diabetes ( right before thanksgiving, ah!) and this recipe is incredibly helpful to make a low carb adjustment to one of my favorite sides . ( I’ve also made your rolls which help curb my bread cravings) thank you!
Kim
November 23, 2017 at 5:28 amI’m sorry about your diagnosis, Rose. It is fortunate that you caught it before the holidays. You will be so happy to learn that there are low carb subs for almost everything (cookies and breads are hard, though). There are so many wonderful foods that you can have that in time you won’t miss the other stuff and you will be nourishing your baby with good foods! Enjoy your Thanksgiving and have fun discovering new foods and recipes. -Kim
SouthernLady
November 21, 2017 at 4:34 pmThis recipe is great. I’ve made it twice now and it’s perfect as is. That being said, and bc I’m a glutton, I use a full 8 oz cream cheese and 4 oz cheddar cheese. I’ve been out of Dijon mustard each time making and substituted spicy brown instead. Delicious recipe. Thanks so much for sharing!
Kim
November 21, 2017 at 6:16 pmI’m so glad you are enjoying the recipe. Thanks for sharing your changes. Have a wonderful week! -Kim
Heather
November 21, 2017 at 12:00 pmI can’t wait to make this dish for Thanksgiving. I am making this the night before and wondered if you fully make the recipe from start to finish and then just reheat it in the micro & oven before serving? Or if I should just assemble everything in keep it in the fridge overnight. On Thanksgiving, I could add the pork rind topping and bake the full time. I am worried if I make it start to finish the day before, that the topping will end up soggy. What are your thoughts on the best way to do this?
Kim
November 21, 2017 at 12:11 pmHeather, it really comes together quickly. I steam the beans in the microwave and that only takes a few minutes. Meanwhile, I start making the sauce, which only takes a few minutes. I mix the two together in the pan in which I made the sauce (to warm up the beans) and put it in my serving dish. Then I top with the crumb mixture. It goes pretty fast! The only thing about making it the day before, is that it will take a long time to heat through. I would warm it on 50% power in the microwave for 6-10 minutes (depending on the power of your microwave), then top with the pork rinds and finish it off in the oven. Does this make sense? -Kim
Riya
November 20, 2017 at 2:58 pmHello!
I was wondering if there was any way to lower the carb count any more. I don’t want to take a lot of insulin this thanksgiving and am looking for low carb options. Do you have any other recipes for low-carb thanksgiving food? Thanks!
Kim
November 20, 2017 at 3:33 pmLook at the Sweet and Sour German Green Beans recipe. It is so good! I also like green beans Almondine. They are both tasty options. -Kim
Cheryl
November 13, 2017 at 10:40 amHi, Looks Great!!! One quick question… Do you thunk your supreme Green Bean casserole would work in the Slow-Cooker??? Thank You…
Kim
November 13, 2017 at 1:13 pmThat is a great question, Cheryl. I honestly don’t have an answer for you. It might work? I don’t use my crockpot that much and I have never use it for a casserole. I’m sorry I couldn’t be more help. -Kim
Christy
November 6, 2017 at 10:52 amI’ve been looking for a more “updated” version of a somewhat “dated” Thanksgiving tradition to add to my menu this year, and I have found it!!! I love the low carb aspect of it, and the more modern, yet very rich and still traditional recipe! I also love using fresh green beans. My family is not keen on most canned vegetables, and we choose fresh over frozen whenever possible. There is a versatility to this recipe that wasn’t there for the original, old school green bean casserole, which while I probably will not deviate from this recipe, it seems there is wiggle room for adjustments for taste and dietetic needs, which is awesome. Cannot wait to add this to my Thanksgiving table, and can’t wait to see the reactions to it! This sounds absolutely amazing! Thank you so much for sharing!!! Have a wonderful Holiday Season!!!
Kim
November 6, 2017 at 11:41 amYes, Christy, there is wiggle room and you can also use sour cream instead of the cream cheese. We like it both ways. Remember that it gets really thick as it cools. Enjoy the recipe and the upcoming holidays. -Kim
Cheryl
October 29, 2017 at 7:30 amGood Morning… Have you ever doubled the SUPREME GREEN BEAN CASSEROLE ??? Or should I make 2 (9″x9″) dishes for my buffet??? Thank You…
Kim
October 29, 2017 at 9:31 amHi Cheryl. I have never doubled the recipe, but I don’t see why you couldn’t. The bowl in the pictures is pretty small, but deep. I like your idea of 2 9×9 baking dishes. You may want to cover when they go into the oven and back longer because the sauce is thick and rich. Enjoy. -Kim
Shawn
October 24, 2017 at 6:30 amCan you make this recipe in advance and freeze it? How would you do that?
Kim
October 24, 2017 at 8:58 amShawn, I have never made it in advance to freeze and cook later. I make this once or twice a year for the Holidays and usually make it the day of or put it in the refrigerator to cook the next day. If I do that, I start it in the microwave for a few minutes to warm it a little before sticking it in the oven to finish cooking. I’m sorry that I don’t have an answer for you. – Kim
Natalie
September 13, 2017 at 2:00 pmThis sounds amazing! It’s bean harvest season right now so I’m looking forward to making this! One question.. I don’t drink wine or vermouth, and don’t really want to buy any just for the recipe.. is there anything else (preferably non-alcoholic) I can sub instead?
Thanks!
Kim
September 13, 2017 at 10:18 pmThanks, Natalie. The wine or vermouth is just for extra flavor. You can omit. Enjoy the recipe, it is very rich. -Kim
Shannon
April 2, 2017 at 2:18 pmI plan to make this for Easter dinner at my MIL’s house (after a test run, of course!). I think it’ll be a great fit because I eat low-carb and she needs something gluten-free. One question – how big a casserole dish should I use? Would 13×9 do it, or should I use something smaller? Thanks!
Kim
April 2, 2017 at 3:07 pmGreat question, Shannon. Use a 9×9 inch pyrex or something similar. I hope you enjoy the casserole. Have a great weekend. -Kim
jen
January 16, 2017 at 6:41 pmWhat is the serving size?
Kim
January 16, 2017 at 6:46 pmHi Jen. The recipe serves 8. I visually divide it when I am serving. Next time I make it I will measure the serving. Have a nice evening. -Kim
Megan Mosley
November 30, 2016 at 3:49 pmI can’t wait to try this! Looks delicious!
Sandi
November 24, 2016 at 5:46 pmI tried this for today’s Thanksgiving feast, and they were amazing. They were the favorite low carb side dish at our table. I used carmelized onions mixed with crisp bacon and Parmesan cheese for the topping. So delicious!
Kim
November 24, 2016 at 7:52 pmSandi, I’m so glad your side was a hit. I love how you made it your own with the delicious sounding topping! Thanks so much for taking the time to comment. Have a wonderful week. -Kim
Katie
November 21, 2016 at 10:03 amIs there any way one could make this in a slow cooker? If so, how?
Kim
November 21, 2016 at 10:54 amHi Katie, great question. I haven’t tried simply because I don’t use my crock pot very often. It was super easy for me to cook the beans in the microwave while making the sauce in a pan, then combining them. I use my saute pans for everything. Good luck on the crock pot method and have a wonderful Thanksgiving. -Kim
Sandy
November 21, 2016 at 7:26 amTHIS is definitely getting made for Thanksgiving! Thank you for the recipe!!
Kim
November 21, 2016 at 8:05 amGreat, Sandy. Have a wonderful week with family and friends. -Kim
Julie
November 20, 2016 at 6:27 pmHi Kim, I am looking forward to making this recipe and bringing to my mother-in-laws house. Pressure!! LOL. My brother in law has recently been diagnosed with diabetes and I have no clue about the right foods. She warned me to keep the casserole “Low Carbs”. Actually she said, “No Carbs”, but I find that unrealistic. She is also asking for heart smart too. My question is along the heart smart idea, is it okay to use a freeze dried (microwave bacon) and use a different kind of fat for the mixture? Or is the bacon drippings/lard the heart of the flavor? And when choosing a dry wine, what do you use? I know you don’t want to advertise or say a brand, but is a white Chardonnay okay, or what type of wine? I don’t drink alcohol and usually use white wine vinegar for my chicken picante. One last thing, many green bean casseroles have a mushroom ingredient. What are your thoughts on adding mushrooms? Thanks so much and I wish you and your family and beautiful and safe holiday! Thanks, Julie
Kim
November 20, 2016 at 7:56 pmHi Julie. If your brother-in-law is just starting a low carb diet, then I can see how he would be afraid of fat. We have been taught that fat is the culprit behind heart disease (it’s not) and that diabetics should also be watching fat. Furthermore, we have been taught that saturated fat is the worst kind of fat and that is not true, so whether bacon grease or olive oil is used makes no difference. We both know that I am not a doctor and of course people should listen to their doctors advice, but diabetics need to be watching carbohydrates and not really fats. Having said that, let me see if I can make you feel better about the recipe. When divided between 8 people each person is eating about 1 ounce of cheese, 1 teaspoon of oil and 1 piece of bacon. This is a perfectly beautiful ketogenic side dish. One may be tempted to use light cream cheese but the trade off is a product higher in carbs. The only time fat is dangerous is when it is eaten with a bunch of carbohydrates. Diet Doctor has a lot of great, informative articles which speak about the relationship of carbohydrates and how they affect diabetics, specifically. Adding mushrooms would be perfect. They would be the first vegetable in the pan with the bacon fat (or olive oil if you prefer). Saute the sliced mushrooms for two minutes on one side, then stir and add the onions, sauteing until translucent and continuing with the recipe. If you are worried about bacon, find the brand that has the least amount of added sugars – that would be a better choice than using a freeze-dried variety. I buy the $3 chardonnay from Trader Joe’s. They have award winning wines for $3. I don’t drink either, but I use it in cooking because the alcohol burns-off completely, leaving a nice flavor. My wine lasts for 4-5 months! But, you could get away with omitting it. Make sure that the beans are completely cooked because they don’t cook in the oven. The dish goes into the oven to do some last minute warming and to toast the topping. For your BIL, the pork rind topping would be a better option than bread crumbs. You really can’t tell the difference between good panko bread crumbs and the pork rinds. Many people think that just a little carbs won’t hurt a diabetic, that they can just take more insulin, but in all actuality they do. If you need to contact me or give me a call to ask any questions… email me at kim [at] lowcarbmaven [dot] com and ask if you can call. I will give you my phone number. I applaud you for wanting to make something that your BIL can have. You are my hero tonight, Juile. Very, very sincerely, -Kim. (ps. I feel like I wanted to say so much to you that everything is a big run on sentence. I’m sorry.)
Michelle
November 19, 2016 at 5:39 amI’ve never tried pork rinds. I’m afraid to lol. Are there “low carb” breadcrumbs?
Kim
November 19, 2016 at 8:40 amMichelle! Lol. You can’t tell the difference when they are used as breading and crumbs. If you want low carb bread crumbs, then you have to make low carb bread. That’s a lot of extra work. What I might do is cut some onions into very thin strips and fry them in a 1/2 inch of oil in a pot or pan. You will have to watch them because they will go from brown to burnt very quickly. Drain them on paper towels and top the green beans when it comes out of the oven. It would be very good. -OR- you could mix up some almond flour and oil and distribute it over the top of the green beans and brown them in the oven. Let me know what you end up doing. Have a great weekend. -Kim
Kathy
November 14, 2016 at 10:54 amThanks for the tip about cooking bacon in the oven. Only discovered this recently and will never go back to stove top or microwave!
Kim
November 14, 2016 at 12:14 pmIt’s so easy, isn’t it Kathy. I won’t go back either. I love how all of the bacon cooks at once and so evenly. Have a wonderful day. -Kim
Allison
November 14, 2016 at 10:15 amI don’t think I can wait till Thanksgiving to make this! Yum!!
Kim
November 14, 2016 at 10:23 amThanks, Allison! Have a great week. -Kim
Deena Kay
October 19, 2016 at 1:43 pmI prepared this dish to accompany baked chicken and a green salad. It was awesome! So decadent and full of flavor. Thankyiu ffor sharing this great recipe!
Kim
October 19, 2016 at 2:03 pmDeena, thank you for taking the time to comment on the recipe – I think you are the first. It is really yummy and my daughter’s favorite. I’m glad you enjoyed it. Have a nice week -Kim
Monica
June 22, 2016 at 2:33 pmWell I’ve certainly found my Thanksgiving casserole recipe! I can’t do pork rinds (I don’t eat pork) But I’ll bet some crumbled turkey bacon and toasted almonds and powdered parmesan would add a nice crunch
Kim
June 22, 2016 at 3:53 pmThanks Monica. It’s pretty good! It’s super thick, so you may want to thin it out a little if you like it more saucy. I think your idea about subbing to turkey bacon, Parm. cheese and almonds is wonderful. Thanks for the comment. Enjoy! -Kim
Mary Lynne Bove
December 22, 2015 at 5:08 amThank you for posting this recipe, I can’t wait to try it!! Have a wonderful time with your family, Merry Christmas!!
Kim
December 22, 2015 at 10:53 amYou’re welcome, Mary! It is very rich. I hope you like it. You have a wonderful time with you family, too! Merry Christmas! -Kim
Melanie @ Melanie Cooks
December 16, 2015 at 8:26 amThat’s a one gourmet casserole! Looks so tasty and rich, and it being low carb and gluten free is certainly a bonus!
Kim
December 16, 2015 at 9:55 amThanks, Melanie! You made my day! -Kim
Fran @ G'day Souffle'
December 15, 2015 at 12:20 pmYum, those crushed pork rinds on top of the casserole look delish! I read the NPR article that you linked to. Those days of ‘open and dump’ are over, I hope. Reminds me when I was a teen-ager and used to open a can of Campbells soup and mix it in with something and call it a dish. It looks like you’ve been quite busy Kim- doing a new post every several days!
Kim
December 15, 2015 at 1:27 pmThanks,Fran. Yes, I hope those days are over. Now that you are a Le Cordon Bleu graduate, I bet you shudder to think of those types of dishes! Not that I’m calling you a food snob or anything! No, I’ve not been that busy posting, I just needed to get this recipe out for someone who wanted it. I predict a big slow-down this weekend as my kids will be home for 3 weeks for the Christmas Holidays! Have a nice week! -Kim