Green Bean Casserole

https://cdn.shopify.com/s/files/1/2636/0518/articles/danielle-blog.jpgJessreilley

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Who doesn’t get a little misty eyed about Green Bean Casserole around the holidays. If it’s not on the table, it’s not the holidays! Well, with this recipe you can have your green bean casserole anytime you want because it’s super easy and low carb!

INGREDIENTS

4 cup fresh green beans
1 cup mushrooms sliced
1 can coconut milk
6 slices thick cut bacon – for topping
1 shallot or ½ small onion diced
1T avocado oil
1T butter
Salt and pepper to taste

8 cup fresh green beans
2 cup mushrooms sliced
2 can coconut milk
12 slices thick cut bacon – for topping
2 shallot or 1 small onion diced
2T avocado oil
2T butter
Salt and pepper to taste

12 cup fresh green beans
3 cup mushrooms sliced
3 can coconut milk
18 slices thick cut bacon – for topping
3 shallot or 1 1/2 small onion diced
3T avocado oil
3T butter
Salt and pepper to taste

INSTRUCTIONS

Preheat oven 380°
Wash and trim ends of green beans
Lightly rinse mushrooms and pat dry with a towel
Place green beans and mushrooms in a medium sized glass oven proof dish

In a small bowl mix together:
1 can whole coconut milk
2T NuttZo Keto butter
1T Arrowroot Powder
½ tsp salt & 1/4 tsp pepper

Pour mixture over green beans Place in oven and bake for 45-55 min, or until ⅔ of the liquid has evaporated. Stirring mid-way through. While casserole is baking prepare toppings. Saute diced shallots in 1T avocado oil and set aside. Lay bacon strips in pan and cook low and slow until done. Remove bacon from pan and place on a paper towel to absorb excess oil. Allow to cool before crumbling. Remove casserole from oven when done and and sprinkle with bacon and shallots.