GBC is one of my favorite side dishes. Heck, I could just eat it as my meal and be happy. I never liked the mushrooms that came along in the cream of mushroom soup, though. Between wanting to avoid both mushrooms and canned cream-of-anything soup, I started making my own GBC from scratch a few years ago. The first time was for Thanksgiving, and I successfully made a GBC that was totally gluten-free. But this year I wanted it to also be low-carb. It wasn't hard at all and I am so happy with how it turned out.
Green Bean Casserole
First, prepare the onions:
3 medium or 2 large Onions, sliced thinly
1/3 cup Almond Flour
1 tsp Salt
1 Tbsp Refined Coconut Oil (soft or liquid)
Combine all ingredients and spread in a baking dish. Bake at 475 for about 15 minutes, stirring once or twice during baking so they cook evenly. Set aside when done.
Next, prepare the green beans:
Steam 1-1.5 lbs green beans until just tender, then rinse with cold water to stop them cooking.
Make up the creamy sauce:
3 T Butter
3 T Oat Fiber
1/2 cup Heavy Cream
1/2 cup Stock or Broth (chicken, beef, vegetable)
1 tsp Glucomannan, Xanthan Gum, or half of each
1 clove Garlic, minced
1 tsp Salt
1/2 tsp Pepper
Melt butter on medium-heat. (At this point, if you are a mushroom person, you could add chopped mushrooms and saute them in the butter until done.) Add oat fiber. Add cream and broth, whisking quickly. Sprinkle gum/gluccie very slowly, whisking well to incorporate it. Let it come to a bubble and it'll thicken up. Add garlic, salt and pepper, whisk for a minute more, then remove from heat.
Combine the green beans with the cream sauce, and add half of the onions. Spread into a 13x9 pan. Top with remaining onions. Bake at 400 for 15 minutes and serve.
http://www.myhcgcooking.com
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