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This is probably one of my best green bean casseroles. Both my husband and I loved it.  Make sure you buy the long skinny kind of green beans without strings (French-style green beans).  I am not fond of string beans as they require so much extra work to remove the strings.  I like the fact that this dish uses quite a bit of sour cream.  No need for any mushroom soup as a result.  We all need a good classic green bean casserole in our low-carb recipe arsenal.


3 tbsp butter (45 mL)
1 tbsp gluten-free oat flour (15 mL)
1 tbsp coconut flour (15 mL)
1/2 packet coffee sweetener (5 mL)
1 tsp salt (5 mL)
1 tsp black pepper (5 mL)
2 cups sour cream (500 mL)
2 lbs green beans, cooked (0.9 kg)
  (the skinny kind without strings)
1 cup grated Cheddar cheese (250 mL_
Crispy Topping:
1/2 cup grated Cheddar cheese, OR (125 mL)
  Mozzarella cheese
1/3 cup Gluten-Free Bake Mix 2, OR (75 mL)
  use almond flour and 1 tbsp (15 mL) coconut flour
2 tbsp butter, melted (30 mL)


Preheat the oven to 350°F (180°C).

In large skillet, melt butter and stir in oat flour, coconut flour, sweetener, salt and pepper.  Whisk 1 minute, stirring constantly.  Add sour cream.  Stir together well.  Add cooked green beans and Cheddar cheese and toss to combine well.  Spread in 9 x 13-inch (23 x 33 cm) casserole dish.  Bake 30 minutes and the Crispy Topping alongside the casserole.  The Crispy Topping may be ready after 20 to 25 minutes; check!  It should be browned but not overly.  It will crisp up further as it cools.  When the casserole comes out of the oven, sprinkle with the Crispy Topping and serve.

Crispy Topping:  In small bowl, combine Cheddar, OR Mozzarella cheese, Gluten-Free Bake Mix 2, OR alternative and melted butter.  Sprinkle in pie dish.

Yield:  9 servings
1 serving
252.5 calories
8.6 g protein
20.4 g fat
2.2 g fiber
8.6 g net carbs


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