Low Carb Cheesy Green Bean Casserole

• Gluten free

• Produce

  • 2 stalks Celery
  • 1 clove Garlic
  • 1 750g bag Green beans, frozen
  • 1 10 oz can Mushrooms
  • 1 tsp Onion, dried
  • 1/4 tsp Thyme, dried

• Canned Goods

  • 1/2 cup Chicken broth, no-salt added

• Baking & Spices

  • 1/2 tsp Sea salt

• Dairy

  • 1 tbsp Butter
  • 1 cup Cheddar cheese
  • 1/2 cup Sour cream

Found on thefithousewife.com

Description

Ingredients

• 1 750g bag frozen green beans
• 1 Tbsp butter
• 2 stalks celery, chopped
• 1 10 oz can sliced mushrooms
• 1 clove garlic, chopped
• 1/2 cup no salt added chicken broth
• 1/2 tsp sea salt
• 1 tsp dried minced onion
• 1/4 tsp dried thyme
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese, divided

Directions

• Preheat oven to 350F.
• Boil green beans according to package directions until tender. Drain and rinse with cold water.
• In a saucepan, melt butter over medium heat. Add celery, mushrooms, and garlic and cook until celery is soft.
• Add chicken broth, salt, dried onion, and thyme and continue cooking for about 4 minutes.
• Combine green beans and celery mixture in a 9 x 9-inch square pan. Stir in sour cream and 1/2 cup of the cheese.
• Sprinkle the reserved cheese on top and bake for 15 - 20 minutes, until cheese is melted and bubbly.