3 cups of fresh green beans
2 and 1/2 cups button mushrooms
2 onions, sliced
1 clove garlic
1/2 cup chicken stock
1/2 cup shredded cheddar
1/2 cup cream cheese
1/4 tsp nutmeg
salt and pepper to taste
Preheat oven to 400.
Boil the beans in very salty water until fork tender, about 10 min. Drain and set aside.
While the beans boil, saute the onion, mushrooms, and garlic until caramelized. Season with salt, pepper and nutmeg.
Add the chicken stock and stir.
Add the cream cheese and allow to melt and warm up.
Mix in the beans until everything is evenly combined. Transfer to a casserole dish.
Top with cheddar and bake until cheese is melted, about 10 min.
Makes 6 servings
9.3g total carbs
6.3g net carbs
keto green bean casserole