Non-Traditional Green Bean Casserole without Fried Onions Recipe
Low carb healthier from scratch green bean casserole without fried onions and without canned mushroom sauce.
Servings: 6 servings
Calories: 276kcal
Equipment
- 9 x 13" Rectangular Baking Dish
Ingredients
To blanch (cook short) Green Beans
- 12 Ounce Green Beans fresh or frozen, *see Notes
- Water to cover beans
- 1 Teaspoon Salt
For the filling and topping
- 2 Eggs
- 1 Cup Cream heavy or table cream, *see Notes
- 1 Tablespoon Dijon Mustard
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper Ground
- 1 Tablespoon Italian Seasoning or Oregano
- 1 Cup Cheese grated, *see Notes
- 1 Tablespoon Olive Oil
Instructions
- Prep your green beans if they are fresh by rinsing and cutting off ends. If frozen thaw them.
- Keep a pot to boil with water and salt. Place green beans into boiling water and blanch (cook for short time) for about 5 minutes.
- Take out green beans and place them into ice water to stop the cooking process and to help retain the green color. Keep aside
- Preheat oven to 400° F./ 200° C.
- Prepare the filling in a bowl. Combine eggs, cream, dijon mustard, salt, black pepper, Italian seasoning, and half quantity of the cheese together.
- Spread green beans in a casserole dish and pour filling over the green beans.
- Sprinkle remaining cheese over the green beans in the casserole and the olive oil
- Bake at 400° F./ 200° C for 20-15 mins until golden.
- Serve hot
Video
Notes
- You can choose to use fresh green beans, frozen or canned beans.
- I used heavy cream in the video recipe, you can use table cream too
- I used a blend of cheddar and parmesan. You can use whatever cheese you like. Use half of the quantity for the cream egg blend and the other half to top the green bean casserole.
Nutrition
Calories: 276kcal | Carbohydrates: 6g | Protein: 9g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 129mg | Sodium: 766mg | Potassium: 199mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1256IU | Vitamin C: 7mg | Calcium: 204mg | Iron: 1mg
