Green Bean Casserole {Keto / Low Carb}

Preheat oven to 350 and grease a casserole dish.In a skillet, melt 3 tablespoons of butter and add mushrooms, onion, minced garlic, salt, pepper, and nutmeg.Saute on medium heat for 5-10 minutes until the onions are translucent and the mushrooms are soft.Add chicken broth and heavy whipping cream to skillet and cook on medium-high until mixture reduces and becomes the consistency of condensed cream of mushroom soup in a can.

It took about 10 minutes or so.

If you have an immersion blender you can use it to blend up the diced mushrooms in the reduced cream of mushroom soup.While the mushroom soup mixture is cooking, cover a cookie sheet with parchment paper.

Sprinkle 2 cups shredded cheese, minced onion, parmesan cheese and Italian seasoning on the parchment paper.Bake until cheese melts and starts to brown so that it is crispy (approx 8-12 min).Remove from oven and allow to cool, then break into small bites.In a greased casserole dish, add 1 1/2 cans of the green beans (drained), then add the mushroom soup mixture and sprinkle 1 cup of shredded cheddar cheese on top.Top cheese with the rest of the green beans.Bake for 25 minutes then remove casserole dish from oven.Sprinkle the baked cheese on top and return to oven for 5 minutes.Enjoy!