THM Tuesday: Green Bean Casserole…Remake

I am always on the lookout for quick, delicious side dishes that are THM compatible. I grew up in Kentucky with my amazing Mom (what we called our grandmother) cooking for my family nearly every single day. She was a fabulous cook! She made delicious main courses and delectable side dishes. Some of what she made is THM friendly as is. Other things need a bit of a makeover. My Mama (mother), who didn’t cook often because she worked full time, also made tasty casseroles and desserts.

The traditional green bean casserole was something Mama made when we had a family gathering. As a child, I wasn’t a fan. But as my taste buds matured, it became a favorite. The original recipe called for canned cream of mushroom soup and the fried onion topping. I stopped using canned cream of ____ soups many years ago. So, I needed an alternative.

I was reminded of this particular casserole when I made this Keto Ground Beef Casserole by Kasey Trenum I found on Pinterest. By the way, this is a delicious Satisfying meal for THMs! Try it!

Taking her lead, I tweaked the filling part of her recipe to make just the green bean casserole part.

THM Satisfying Green Bean Casserole

Ingredients:

  • 1 large can of cut green beans
  • 1 large can of Italian style cut green beans
  • 4 ounces cream cheese, softened
  • 1/2 cup heavy whipping cream
  • Up to 1/2 cup beef stock/broth
  • 1 teaspoon garlic powder
  • 1-2 teaspoons onion powder
  • Small onion, chopped (or a couple tablespoons of dehydrated onion flakes)
  • 1 to 2 cups shredded cheese of your choice (I’ve used cheddar or monterey jack…both delicious!)
  • Salt and Pepper to tasted

Directions:

  1. Preheat oven to 400 degrees.
  2. Stir together the two kinds of green beans and onions. Add salt and pepper, stir some more, and pour into a 9×13 casserole dish.
  3. In small sauce pan, combine cream cheese, whipping cream, beef stock (a little at a time until you get a creamy, yet not too runny consistency), onion and garlic powders. Heat and stir until combined and creamy.
  4. Pour cream cheese mixture over green beans.
  5. Sprinkle cheese over the top. (You can add as little or as much cheese as you and your family like.)
  6. Bake until heated through and cheese is melted and golden brown. In my oven (which tends to take a bit longer for things), it took about 45 minutes.

This was a big hit with the family! It is as good as leftovers as it is fresh. It will definitely be in our weekly meal plans when I’m looking for something a little more than just a pot of green beans. Enjoy!

We enjoyed the green bean casserole with a delicious ribeye steak, mashed cauliflower, and fresh tomatoes. It was a perfect summer satisfying supper!

Simply~Cindy

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