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Creamy Green Beans

Creamy Green Beans


Fill a large pot halfway with water and 1 teaspoon kosher salt, and heat on high to boil.

Fill a large mixing bowl with ice cubes and cold water and set aside. Rinse the green beans under cold water and trim off the stem ends. Using kitchen tongs, submerge the green beans in the water once it is boiling. Cook for 5-8 minutes, stirring occasionally.

Using tongs, take the cooked green beans out of the water and transfer them into the cold ice water. Set aside to make the sauce.

Pour 1 tablespoon of the olive oil into a sauté pan and heat on medium to high heat. Add the shallots to the sauté pan and cook until slightly browned, stirring occasionally. When finished, set the shallots aside in another dish. Add the mushrooms to the sauté pan with the remaining olive oil and 1 teaspoon of kosher salt. Cook them until they are browned, then add the shallots back into the pan. Add 2 tablespoons of butter and all of the flour to the mixture and stir over medium heat. When the butter has melted, pour the milk into the pan and cook on medium until the mixture has reduced by about 1/4, making sure to stir constantly. Stir in the sour cream and season with salt and pepper.

Heat the mixture for a few more minutes, then transfer to a heat-safe dish. Just before serving, add 2 tablespoons of butter to a sauté pan and add in the drained green beans. Toss the beans in the butter until heated throughout. Transfer the green beans onto a serving platter, and pour the creamy sauce over the top. Garnish with French fried onion strips.


Creamy Green Beans

This isn’t in any way intended to be like the classic green bean casserole we all know and love. I wanted creamy, but also the tang of sour cream and a bit of cheese as well. The final dish I created last night was DELICIOUS! This one will definitely be in my veggie recipe rotations from now on. I always have these ingredients on hand. This dish is suitable for all phases of Atkins and Keto diets. My Primal-Paleo followers will have to pass on this one due to all the dairy.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

4 c. frozen green beans, French-Style, defrosted

1 4-oz can mushrooms, undrained

¼ c. chive and onion cream cheese, softened

1½ c. Monterrey Jack cheese, shredded

1 T. dehydrated or fresh sliced shallots (or minced dehydrated onion)

DIRECTIONS: Preheat oven to 350º. Grease an 8吇″ baking dish lightly. Place green beans in a large bowl Soften cream cheese in a medium glass bowl. Add sour cream and stir to blend. Add the mushrooms with juice and Jack cheese and stir again to blend. Pour mixture into greased dish and sprinkle with dehydrated (or fresh sliced) shallots. Bake at 350º for 30 minutes or until bubbly.


Creamy Green Beans

This isn’t in any way intended to be like the classic green bean casserole we all know and love. I wanted creamy, but also the tang of sour cream and a bit of cheese as well. The final dish I created last night was DELICIOUS! This one will definitely be in my veggie recipe rotations from now on. I always have these ingredients on hand. This dish is suitable for all phases of Atkins and Keto diets. My Primal-Paleo followers will have to pass on this one due to all the dairy.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

4 c. frozen green beans, French-Style, defrosted

1 4-oz can mushrooms, undrained

¼ c. chive and onion cream cheese, softened

1½ c. Monterrey Jack cheese, shredded

1 T. dehydrated or fresh sliced shallots (or minced dehydrated onion)

DIRECTIONS: Preheat oven to 350º. Grease an 8吇″ baking dish lightly. Place green beans in a large bowl Soften cream cheese in a medium glass bowl. Add sour cream and stir to blend. Add the mushrooms with juice and Jack cheese and stir again to blend. Pour mixture into greased dish and sprinkle with dehydrated (or fresh sliced) shallots. Bake at 350º for 30 minutes or until bubbly.


Creamy Green Beans

This isn’t in any way intended to be like the classic green bean casserole we all know and love. I wanted creamy, but also the tang of sour cream and a bit of cheese as well. The final dish I created last night was DELICIOUS! This one will definitely be in my veggie recipe rotations from now on. I always have these ingredients on hand. This dish is suitable for all phases of Atkins and Keto diets. My Primal-Paleo followers will have to pass on this one due to all the dairy.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

4 c. frozen green beans, French-Style, defrosted

1 4-oz can mushrooms, undrained

¼ c. chive and onion cream cheese, softened

1½ c. Monterrey Jack cheese, shredded

1 T. dehydrated or fresh sliced shallots (or minced dehydrated onion)

DIRECTIONS: Preheat oven to 350º. Grease an 8吇″ baking dish lightly. Place green beans in a large bowl Soften cream cheese in a medium glass bowl. Add sour cream and stir to blend. Add the mushrooms with juice and Jack cheese and stir again to blend. Pour mixture into greased dish and sprinkle with dehydrated (or fresh sliced) shallots. Bake at 350º for 30 minutes or until bubbly.


Creamy Green Beans

This isn’t in any way intended to be like the classic green bean casserole we all know and love. I wanted creamy, but also the tang of sour cream and a bit of cheese as well. The final dish I created last night was DELICIOUS! This one will definitely be in my veggie recipe rotations from now on. I always have these ingredients on hand. This dish is suitable for all phases of Atkins and Keto diets. My Primal-Paleo followers will have to pass on this one due to all the dairy.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

4 c. frozen green beans, French-Style, defrosted

1 4-oz can mushrooms, undrained

¼ c. chive and onion cream cheese, softened

1½ c. Monterrey Jack cheese, shredded

1 T. dehydrated or fresh sliced shallots (or minced dehydrated onion)

DIRECTIONS: Preheat oven to 350º. Grease an 8吇″ baking dish lightly. Place green beans in a large bowl Soften cream cheese in a medium glass bowl. Add sour cream and stir to blend. Add the mushrooms with juice and Jack cheese and stir again to blend. Pour mixture into greased dish and sprinkle with dehydrated (or fresh sliced) shallots. Bake at 350º for 30 minutes or until bubbly.


Creamy Green Beans

This isn’t in any way intended to be like the classic green bean casserole we all know and love. I wanted creamy, but also the tang of sour cream and a bit of cheese as well. The final dish I created last night was DELICIOUS! This one will definitely be in my veggie recipe rotations from now on. I always have these ingredients on hand. This dish is suitable for all phases of Atkins and Keto diets. My Primal-Paleo followers will have to pass on this one due to all the dairy.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

4 c. frozen green beans, French-Style, defrosted

1 4-oz can mushrooms, undrained

¼ c. chive and onion cream cheese, softened

1½ c. Monterrey Jack cheese, shredded

1 T. dehydrated or fresh sliced shallots (or minced dehydrated onion)

DIRECTIONS: Preheat oven to 350º. Grease an 8吇″ baking dish lightly. Place green beans in a large bowl Soften cream cheese in a medium glass bowl. Add sour cream and stir to blend. Add the mushrooms with juice and Jack cheese and stir again to blend. Pour mixture into greased dish and sprinkle with dehydrated (or fresh sliced) shallots. Bake at 350º for 30 minutes or until bubbly.


Creamy Green Beans

This isn’t in any way intended to be like the classic green bean casserole we all know and love. I wanted creamy, but also the tang of sour cream and a bit of cheese as well. The final dish I created last night was DELICIOUS! This one will definitely be in my veggie recipe rotations from now on. I always have these ingredients on hand. This dish is suitable for all phases of Atkins and Keto diets. My Primal-Paleo followers will have to pass on this one due to all the dairy.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

4 c. frozen green beans, French-Style, defrosted

1 4-oz can mushrooms, undrained

¼ c. chive and onion cream cheese, softened

1½ c. Monterrey Jack cheese, shredded

1 T. dehydrated or fresh sliced shallots (or minced dehydrated onion)

DIRECTIONS: Preheat oven to 350º. Grease an 8吇″ baking dish lightly. Place green beans in a large bowl Soften cream cheese in a medium glass bowl. Add sour cream and stir to blend. Add the mushrooms with juice and Jack cheese and stir again to blend. Pour mixture into greased dish and sprinkle with dehydrated (or fresh sliced) shallots. Bake at 350º for 30 minutes or until bubbly.


Creamy Green Beans

This isn’t in any way intended to be like the classic green bean casserole we all know and love. I wanted creamy, but also the tang of sour cream and a bit of cheese as well. The final dish I created last night was DELICIOUS! This one will definitely be in my veggie recipe rotations from now on. I always have these ingredients on hand. This dish is suitable for all phases of Atkins and Keto diets. My Primal-Paleo followers will have to pass on this one due to all the dairy.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

4 c. frozen green beans, French-Style, defrosted

1 4-oz can mushrooms, undrained

¼ c. chive and onion cream cheese, softened

1½ c. Monterrey Jack cheese, shredded

1 T. dehydrated or fresh sliced shallots (or minced dehydrated onion)

DIRECTIONS: Preheat oven to 350º. Grease an 8吇″ baking dish lightly. Place green beans in a large bowl Soften cream cheese in a medium glass bowl. Add sour cream and stir to blend. Add the mushrooms with juice and Jack cheese and stir again to blend. Pour mixture into greased dish and sprinkle with dehydrated (or fresh sliced) shallots. Bake at 350º for 30 minutes or until bubbly.


Creamy Green Beans

This isn’t in any way intended to be like the classic green bean casserole we all know and love. I wanted creamy, but also the tang of sour cream and a bit of cheese as well. The final dish I created last night was DELICIOUS! This one will definitely be in my veggie recipe rotations from now on. I always have these ingredients on hand. This dish is suitable for all phases of Atkins and Keto diets. My Primal-Paleo followers will have to pass on this one due to all the dairy.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

4 c. frozen green beans, French-Style, defrosted

1 4-oz can mushrooms, undrained

¼ c. chive and onion cream cheese, softened

1½ c. Monterrey Jack cheese, shredded

1 T. dehydrated or fresh sliced shallots (or minced dehydrated onion)

DIRECTIONS: Preheat oven to 350º. Grease an 8吇″ baking dish lightly. Place green beans in a large bowl Soften cream cheese in a medium glass bowl. Add sour cream and stir to blend. Add the mushrooms with juice and Jack cheese and stir again to blend. Pour mixture into greased dish and sprinkle with dehydrated (or fresh sliced) shallots. Bake at 350º for 30 minutes or until bubbly.


Creamy Green Beans

This isn’t in any way intended to be like the classic green bean casserole we all know and love. I wanted creamy, but also the tang of sour cream and a bit of cheese as well. The final dish I created last night was DELICIOUS! This one will definitely be in my veggie recipe rotations from now on. I always have these ingredients on hand. This dish is suitable for all phases of Atkins and Keto diets. My Primal-Paleo followers will have to pass on this one due to all the dairy.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

4 c. frozen green beans, French-Style, defrosted

1 4-oz can mushrooms, undrained

¼ c. chive and onion cream cheese, softened

1½ c. Monterrey Jack cheese, shredded

1 T. dehydrated or fresh sliced shallots (or minced dehydrated onion)

DIRECTIONS: Preheat oven to 350º. Grease an 8吇″ baking dish lightly. Place green beans in a large bowl Soften cream cheese in a medium glass bowl. Add sour cream and stir to blend. Add the mushrooms with juice and Jack cheese and stir again to blend. Pour mixture into greased dish and sprinkle with dehydrated (or fresh sliced) shallots. Bake at 350º for 30 minutes or until bubbly.


Creamy Green Beans

This isn’t in any way intended to be like the classic green bean casserole we all know and love. I wanted creamy, but also the tang of sour cream and a bit of cheese as well. The final dish I created last night was DELICIOUS! This one will definitely be in my veggie recipe rotations from now on. I always have these ingredients on hand. This dish is suitable for all phases of Atkins and Keto diets. My Primal-Paleo followers will have to pass on this one due to all the dairy.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

4 c. frozen green beans, French-Style, defrosted

1 4-oz can mushrooms, undrained

¼ c. chive and onion cream cheese, softened

1½ c. Monterrey Jack cheese, shredded

1 T. dehydrated or fresh sliced shallots (or minced dehydrated onion)

DIRECTIONS: Preheat oven to 350º. Grease an 8吇″ baking dish lightly. Place green beans in a large bowl Soften cream cheese in a medium glass bowl. Add sour cream and stir to blend. Add the mushrooms with juice and Jack cheese and stir again to blend. Pour mixture into greased dish and sprinkle with dehydrated (or fresh sliced) shallots. Bake at 350º for 30 minutes or until bubbly.