Green Bean Casserole

MAKES: 8 servings
COOKING TIME: 40 minutes
No Thanksgiving dinner is complete without a creamy, cheesy, onion-flecked green bean casserole! And there’s a good reason that this twentieth-century classic is such a festive favorite: it’s the perfect accompaniment for roast turkey.

11/2 pounds (680 g) green beans, trimmed
2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat
1 medium (110 g/3.9 oz) yellow onion, sliced
1 cup (240 ml) heavy whipping cream
1 cup (240 g/8.5 oz) full-fat cream cheese
2 cloves garlic, minced
4 cups (280 g/9.9 oz) sliced white mushrooms
Salt and pepper


Preheat the oven to 350°F (175°C, or gas mark 4). Bring a large saucepan filled with salted water to a boil and blanch the green beans for just about a minute, until they turn bright green. Drain and rinse them in cold water. Transfer the greens to a bowl and set aside.
In a large skillet or a casserole dish greased with the ghee, cook the onion over medium-high heat for 2 to 3 minutes, until fragrant. Add them to the bowl with the green beans. In the same pan where you cooked the onion, whisk the cream with the cream cheese and garlic. Cook for about 5 minutes, and then add the mushrooms. Simmer for 5 to 7 minutes, and then add the green beans with fried onion. Combine using a spatula. Season with salt and pepper.
Transfer the skillet to the oven and bake for 25 to 30 minutes, until the green beans are tender. Serve immediately as a side with meat or a light dish, or let it cool and store in an airtight container in the fridge for up to 5 days.
Total carbs: 10.3 g / Fiber: 3 g / Net carbs: 7.3 g / Protein: 5.5 g / Fat: 23.9 g / Energy: 257 kcal
Macronutrient ratio: Calories from carbs (11%), protein (8%), fat (81%)