This low carb green bean casserole is the perfect side dish for a roast turkey or chicken meal!
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As you may or may not know, in the UK we don’t celebrate Thanksgiving. When I moved to the US in 2009, I learned all about this celebration – and of course the traditional food that went with it! My first year I tried a recipe for Green Bean Casserole that used canned green beans and canned soup. It sounded like the strangest thing ever, but when we came to eat we actually enjoyed it – although both my husband and I have preferred it since then with fresh beans.
The traditional recipe isn’t super high in carbohydrates – the main issue is the crunchy onion topping. But the answer was clear in terms of giving this dish a low carb makeover – crushed pork rinds! I’ve used them for crusting a pork tenderloin, topping a spaghetti squash au gratin, and for adding extra crunch to bacon and also asparagus. Pork rinds add flavor, crunch and they don’t contain any carbs!
In a baking dish, mix together a can of condensed cream of mushroom soup, unsweetened almond milk and shredded cheese (I use an Italian blend).
Add green beans and black pepper, and turn to coat them in the soup mixture. Note: I like my beans with some bite to them – if you prefer them soft then you may wish to par-boil them before adding to the baking dish.
Cover and place in a preheated oven (375F) for around 25 minutes until the casserole is hot and bubbling.
While it’s cooking, place the pork rinds in a bag and bash them into crumbs with a meat tenderizer or similar.
Sprinkle the casserole with the crumbs, spreading them out into an even layer.
Return to the oven, uncovered, for 5-10 minutes or until the pork rind crumbs start to turn a darker brown.
Let stand for 5 minutes before serving.Low Carb Green Bean Casserole - a #lowcarb spin on a traditional side dish Click To Tweet