Low Carb Keto Green Bean Casserole

• 6 slices Bacon
• 2 cups Mushrooms, Sliced
• 1 cup Onion, Diced
• 2/3 cups Half-and-Half (or 1/2 Cup Full-fat Coconut Milk)
• 1/3 cups 2% Milk (or 1/2 Cup Almond Milk)
• 1/4 cups Full-Fat Cream Cheese (Dairy-Free Works Too)
• 1-1/4 teaspoon Sea Salt
• 1/4 teaspoons Pepper
• 1 pound Green Beans, Trimmed

1. Preheat oven to 350u0b0F and heat a large frying pan over medium heat.
2. Cook bacon until very golden brown and crispy on each side. Once cooked, transfer to a paper-towel-lined plate and blot off any excess fat. Discard most of the fat in the pan, reserving about 1 tablespoon.
3. Heat pan to medium/high and add mushrooms and onion. Cook, stirring occasionally, until golden brown, about 3 minutes.
4. Add remaining ingredients, except beans, and bring to a boil. Once boiling, cook, stirring constantly, until mixture begins to thicken, about 4 minutes. Reduce heat to medium and cook, stirring occasionally, until mixture is very thick, like condensed soup, about 7-8 minutes.
5. While sauce cooks, bring a large pot of salted water to a boil. Add green beans and cook until they just begin to become fork-tender, about 7-8 minutes. Drain and pat as much of the water off with a paper towel.
6. Add green beans into sauce and stir until well-coated. Press into an 8x8 inch pan and cook until bubbly, about 15-20 minutes.
7. While beans cook, place bacon in a food processor and pulse until small crumbs form. Sprinkle on casserole and then bake for an additional 5 minutes. Devour!

bacon, mushrooms, onion, fullfat coconut milk, milk, ubc, salt, ubc, green beans

Taken from tastykitchen.com/recipes/sidedishes/low-carb-keto-green-bean-casserole/ (may not work)