1poundgreen beansfrozen or fresh, cut into 2-inch pieces
½teaspoonbaking sodaoptional
Sauce
2slicesraw bacondiced
½small onionfinely diced
2cupsfresh mushroomssliced, about 4 ounces
2clovesgarlicminced
¼teaspoonblack pepper
¼teaspoonsaltor to taste
⅛teaspoonground sage
¼cupheavy cream
4ouncescream cheese
½cuplow sodium chicken broth
¼cupshredded parmesan cheese
Optional Topping
1sliceketo breadmade into crumbs
1tablespoonbuttermelted
Instructions
If making optional topping, blend keto bread in a food processor until it becomes crumbs. Mix with melted butter. Set aside.
Preheat oven to 375°F.
Add ½ teaspoon baking soda (optional) to a large pot of water and bring to a boil. Cut beans in half and simmer 5-6 minutes or until tender-crisp. Drain well.
Cook bacon in a medium skillet until crisp. Place bacon on paper towels to drain leaving the grease in the pan. Add the onion and cook in the bacon grease until until softened, about 3-5 minutes.
Add mushrooms, garlic, pepper, salt and sage. Cook until mushrooms have released their juices and are tender, about 5-7 minutes.
Add the cream, cream cheese, and chicken broth and whisk until melted. Simmer over medium low heat 5 minutes or until thickened. Remove from heat and stir in parmesan cheese. Stir in drained green beans.
Place in a 2-quart baking dish and top with breadcrumb topping, if using. Bake 25-30 minutes or until bubbly. Garnish with bacon.
Notes
Baking soda is optional but will keep green vegetables like beans and broccoli bright green after cooking. It doesn't change the taste if used in small amounts.
Use butter or bacon fat in place of bacon if needed.
This casserole can be assembled and refrigerated up to 48 hours ahead of time.
If assembled ahead of time, remove from the fridge while the oven preheats and add an additional 10 minutes of cooking time.