Bonnie’s Low-Carb Green Bean Casserole
½ pound sugar-free bacon
2 tablespoons butter
2 stalks celery
½ green bell pepper
½ medium onion
¼ cup mayonnaise
¼ cup heavy whipping cream
¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
2 (15 ounce) cans green beans
1 cup shredded Cheddar cheese
Preheat the oven to 350 degrees F (175 degrees C).
Cook bacon in a skillet over medium heat until crispy, 5 to 10 minutes. Transfer to a plate lined with a paper towel until cool; crumble bacon into a bowl.
Melt butter in another skillet over medium heat. Add celery and bell pepper; cook until beginning to get soft, about 3 minutes. Add onion and cover the skillet. Cook over low heat until very soft, 5 to 10 minutes more.
Combine mayonnaise and cream in a large bowl. Add salt, black pepper, and garlic powder and stir to mix. Add crumbled bacon, green beans, and Cheddar cheese and toss to distribute sauce. Pour mixture into a 2-quart casserole dish.
Bake in the preheated oven until bubbly around the edges, about 30 minutes. Cover with a lid or aluminum foil if the top begins to get too brown.
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