receipe for low carb green bean casserole please

I haven't tried this recipe, but it looks good. There's no mushroom soup
in it, but I suppose you could replace the cream with the soup. But one
can of condensed cream of mushroom soup has 18g net carbs whereas heavy
cream has only 7g / cup.
Taken from "Low-Carb Lifestyle" magazine, November edition.

Creamy Green Beans -- Makes 8 servings
------------------------

4 tablespoons butter, divided
2 cups roughly chopped fresh mushrooms
1/3 cup diced celery
1/3 cup diced onion
1/3 cup diced carrot
1 cup chicken broth
2 cups heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
8 cups frozen French-cut green beans,
thawed and well drained
1/2 cup canned French fried onions

Preheat oven to 325F.
In a medium saucepan melt 2 tablespoons butter. Add mushrooms and saute 2
to 3 minutes or until softened. Remove from pan and set aside. Melt
remaining butter in same pan, then add celery, onion and carrot. Saute 5
minutes or until onion is translucent. Stir in chicken stock, heavy cream,
salt and pepper. Bring to a boil, reduce heat and simmer until mixture
thickens slightly, about 12 to 15 minutes.
Place thawed green beans in 2-quart casserole. Pour mushrooms and stock
mixture over green beans and stir to combine. Sprinkle with French fried
onions, then bake 25 minutes or until hot.

Per serving:
347 calories
3g protein
9g carbs
3g fibre
33g fat
19g sat fat
107mg chol
549g sod

(ms. tonya) said:

Need recipe for low carb traditional green bean casserole.
I could use panko bread crumbs for toping maybe half and half instead of
whole milk etc. but need recipe that the low carbers and non diabetics
would like also.
TIA
ps I always use campbell's cream of mushroom soup in mine.

-----
Bev

Real cream might be better, but I find canned coconut milk very handy for
use instead of Campbell's 'cream of' soups- not as heavy as real cream.

Skinny
----------------

Bev-Ann said:

I haven't tried this recipe, but it looks good. There's no mushroom soup
in it, but I suppose you could replace the cream with the soup. But one
can of condensed cream of mushroom soup has 18g net carbs whereas heavy
cream has only 7g / cup.
Taken from "Low-Carb Lifestyle" magazine, November edition.

Creamy Green Beans -- Makes 8 servings
------------------------

4 tablespoons butter, divided
2 cups roughly chopped fresh mushrooms
1/3 cup diced celery
1/3 cup diced onion
1/3 cup diced carrot
1 cup chicken broth
2 cups heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
8 cups frozen French-cut green beans,
thawed and well drained
1/2 cup canned French fried onions

Preheat oven to 325F.
In a medium saucepan melt 2 tablespoons butter. Add mushrooms and saute 2
to 3 minutes or until softened. Remove from pan and set aside. Melt
remaining butter in same pan, then add celery, onion and carrot. Saute 5
minutes or until onion is translucent. Stir in chicken stock, heavy

cream,

Quoted message said:

salt and pepper. Bring to a boil, reduce heat and simmer until mixture
thickens slightly, about 12 to 15 minutes.
Place thawed green beans in 2-quart casserole. Pour mushrooms and stock
mixture over green beans and stir to combine. Sprinkle with French fried
onions, then bake 25 minutes or until hot.

Per serving:
347 calories
3g protein
9g carbs
3g fibre
33g fat
19g sat fat
107mg chol
549g sod

(ms. tonya) said:

Need recipe for low carb traditional green bean casserole.
I could use panko bread crumbs for toping maybe half and half instead of
whole milk etc. but need recipe that the low carbers and non diabetics
would like also.
TIA
ps I always use campbell's cream of mushroom soup in mine.

-----
Bev

Would coconut milk add a 'coconut' flavour?

Skinny said:

Real cream might be better, but I find canned coconut milk very handy for
use instead of Campbell's 'cream of' soups- not as heavy as real cream.

-----
Bev

If you want to get a bit fancy this recipe was on Low Carb and Loving It on
the Food Network this week.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29202,00.html

Onion Straws:
1/2 cup very thinly sliced onion
1/4 cup soy flour
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Casserole:
1 pound green beans, ends trimmed
1 tablespoon vegetable or canola oil
1/2 cup thinly sliced onion
8 ounces cremini mushrooms, rinsed and sliced
1 1/2 teaspoons kosher salt
1/8 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
1/2 cup no-sugar, low-sodium chicken broth
1 teaspoon chopped fresh thyme leaves, plus a few sprigs for garnish
1/2 cup sour cream

Equipment: 10-inch glass pie pan

Preheat oven to 350 degrees F.
Make the Onion Straws: Combine all the ingredients in a small bowl, toss to
mix, and arrange in a single layer on a baking sheet. Set aside.

Make the Casserole: Bring a small pot of water to boil and season lightly
with salt. Boil the green beans until tender, but still crispy, about 5
minutes. Drain and chill beans in an ice water bath or under running cold
water. Drain again and transfer to a bowl.

Heat the oil in a large pan over medium-high heat. Add onion, mushrooms,
salt, garlic, and pepper and cook, stirring, about 2 minutes. Add the
chicken broth and thyme and cook until almost all the liquid is evaporated,
about 3 to 4 minutes. Transfer the mushroom mixture to the bowl of green
beans, add the sour cream, and toss to combine.

Pour the green bean mixture into the glass pie pan. Bake the casserole and
onion straws on separate racks until the straws are well browned and crispy
(almost burnt, otherwise they will be soggy), about 15 to 17 minutes. Top
the casserole with the straws, and serve garnished with thyme sprigs.

Nutrition Information Nutritional Analysis per Serving Calories: 120 Total
Fat: 7 Saturated Fat 3 Carbohydrates: 11 Fiber: 4

ms. tonya said:

Need recipe for low carb traditional green bean casserole.
I could use panko bread crumbs for toping maybe half and half instead of
whole milk etc. but need recipe that the low carbers and non diabetics
would like also.

The canned onion rings are only about 3g carb for 2 Tbsp, so that's
not too bad. Using one small can in a usual green bean casserole,
one-eighth of the casserole only adds 4.5g carb.

I'm on maintenance, so I just use the canned soup, which is 9g carb per
half cup, with Carb Countdown faux-milk, but there have been LC recipes
posted for cream of mushroom soup. A couple of them are in the ASDLC
cookbook archive at
http://www.camacdonald.com/lc/Cookbook/Soups.html

If you don't cook the soup down as thick as canned concentrate,
you won't need to add milk, just use 2 cups of soup per 2 packages
or cans of green beans.

--
jamie ([email hidden])

"There's a seeker born every minute."

"ms. tonya" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Need recipe for low carb traditional green bean casserole.
I could use panko bread crumbs for toping maybe half and half instead of
whole milk etc. but need recipe that the low carbers and non diabetics
would like also.
TIA
ps I always use campbell's cream of mushroom soup in mine.

Here's what I've come up with...

3 cans green beans
1 jar of Bertoli Portobello mushroom sauce
1 tablespoon savory
1 bag Sunkist almond toppers, bacon cheddar or roasted garlic caesar

Heat the greens beans until boiling then drain
Mix beans with sauce and savory
Top with almonds
Bake @ 350 for 25 minutes.

VERY easy, VERY tasty, and moderately low carb.
--
ClabberHead 5.0 (aka Iron Chef Atkins)
248.5/189.0/185.0 Livin' La Vida Low-Carb since 5/1/03
Al-Team #"e" to 27 decimal places (2.71828182845904523536028747...)
MSTie # 93058
"Think about how stupid the average person is, then remember half of them
are stupider than that!" - George Carlin

Bev-Ann said:

Would coconut milk add a 'coconut' flavour?

Well, not sweet. Not sweeter than cream, anyway. It wouldn't taste like
shredded coconut or 'coconut flavoring' etc.

A mild taste, very clean and light, lighter than real cream. Kind of like
white rice, maybe.

If you get a can to sample, there are lots of things you can do with it. I
mix it with V8 juice and heat it for a quick comfort drink. Or blend it with
canned asparagus for a quick 'cream of' soup. Or chill it and eat it as a
treat, when I wish for ice cream (tho the texture is quite different).

Skinny

Quoted message said:

Skinny said:

Real cream might be better, but I find canned coconut milk very handy for
use instead of Campbell's 'cream of' soups- not as heavy as real cream.

-----
Bev

Sounds nice. I use coconut oil for frying but it's had the flavour removed
by some kind of vacuum process so it doesn't taste like anything.
I've seen canned coconut milk in my local grocery store but can't imagine
using up an entire can before it went bad. They also carry powdered
coconut milk, which I think might be more convenient for me. Have you
tried it? Is it any good?

Skinny said:

Bev-Ann said:

Would coconut milk add a 'coconut' flavour?

Well, not sweet. Not sweeter than cream, anyway. It wouldn't taste like
shredded coconut or 'coconut flavoring' etc.

A mild taste, very clean and light, lighter than real cream. Kind of like
white rice, maybe.

If you get a can to sample, there are lots of things you can do with it. I
mix it with V8 juice and heat it for a quick comfort drink. Or blend it with
canned asparagus for a quick 'cream of' soup. Or chill it and eat it as a
treat, when I wish for ice cream (tho the texture is quite different).

-----
Bev