My mother used to make this… a lot. I exchanged the pork rind topping for the fried onions that usually sit atop it. It is fairly low carb this way and thought I would share with you!
I, of course, forgot to take a picture of just how lovely this turned out, but when I make it again, I will definitely take a picture and add it in here.
Green Bean Casserole
My mother's green bean casserole
Ingredients
Casserole
- 4 cups Green Beans cooked
- 1 can Cream of Mushroom Soup
- 1/2 cup Milk
- 1 tsp Soy Sauce
- 1 dash Black Pepper
- 1 Tbsp Onion dried, minced
- 4 Strips Bacon cooked, crumbled
Topping
- 1/2 cup Pork Rinds crushed
- 1/8 tsp Salt
- 1/8 tsp Onion Powder
- 2 tsp Olive Oil
Instructions
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In a large, deep casserole dish, mix together cream of mushroom soup, milk, soy sauce, black pepper and dried minced onion.
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Add green beans and bacon and mix.
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In a bowl, mix crushed pork rinds, salt and onion powder. When well mixed, add in olive oil and stir until well incorporated into pork rinds.
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Pour topping on top of green bean mixture evenly.
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Bake in a 350 degree oven for 30 minutes.
Until next time,
Dee
#lowcarb4ever
