Creamy Green Beans the Editors of Publications International, Ltd.
Creamy Green Beans
Net Carbs 6g
Makes 8 servings
|4||tablespoons butter, divided|
|2||cups coarsely chopped fresh mushrooms|
|1/3||cup diced celery|
|1/3||cup diced onion|
|1/3||cup grated carrot|
|1||cup chicken broth|
|2||cups whipping cream|
|1/2||teaspoon black pepper|
|8||cups frozen French-cut green beans, thawed and well drained|
|1/2||cup canned French fried onions|
- Melt 2 tablespoons butter in medium saucepan over medium heat. Add mushrooms; cook and stir 2 to 3 minutes or until mushrooms are softened. Remove mushrooms from saucepan; set aside. Melt remaining butter in same pan; add celery, onion and carrot. Sauté 5 minutes or until onion is translucent. Stir in chicken stock, cream, salt and pepper. Bring to a boil. Reduce heat; simmer until mixture thickens slightly, about 12 to 15 minutes.
- Preheat oven to 325°F.
- Place thawed green beans in 2-quart casserole. Pour mushroom mixture over green beans; stir. Sprinkle with French fried onions; bake 25 minutes or until hot.
|Saturated Fat||19 g|
|Total Fat||33 g|
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