Description
A delicious and crispy shallot green bean casserole that is perfect for any occasion.
Ingredients
Scale
- 4 medium shallots, halved lengthwise and thinly sliced into half moons
- 1 cup avocado oil or coconut oil (for a keto-friendly option)
- Creole Cajun seasoning or seasoned salt, to taste
- 24 ounces fresh green beans, ends trimmed
- 4 tablespoons unsalted butter
- 8 ounces baby bella mushrooms, sliced
- 1 tablespoon minced garlic
- 2 tablespoons almond flour (to replace all-purpose flour)
- 1½ cups chicken broth (ensure it’s low-carb)
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard (smooth or whole grain)
- 1 tablespoon Worcestershire sauce (check for low-carb options)
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- ¼ teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
- ½ cup heavy whipping cream
- ½ cup freshly grated Parmesan cheese, divided
Instructions
- Heat the avocado oil in a deep skillet over medium heat. Add the sliced shallots and fry until golden brown and crispy. Remove from oil and drain on paper towels. Season with Creole seasoning or seasoned salt to taste.
- Preheat the oven to 350°F (175°C).
- In a large pot of boiling salted water, blanch the green beans for 3-4 minutes until bright green and tender-crisp. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until they are browned and tender, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
- Sprinkle the almond flour over the mushrooms and stir to combine. Gradually whisk in the chicken broth, lemon juice, Dijon mustard, Worcestershire sauce, thyme, red pepper flakes, nutmeg, salt, and pepper. Bring to a simmer and cook until slightly thickened, about 3-5 minutes.
- Stir in the heavy whipping cream and half of the Parmesan cheese. Mix until well combined.
- Add the blanched green beans to the mushroom mixture and stir to coat evenly.
- Transfer the mixture to a greased 9×13-inch baking dish. Top with the remaining Parmesan cheese and the fried shallots.
- Bake in the preheated oven for 20-25 minutes until bubbly and golden brown on top.
Notes
- For added flavor, consider adding cooked bacon bits to the casserole before baking.
- Substitute the green beans with asparagus or broccoli for a different veggie twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg