Green Bean And Almond Casserole

About

This deliciously rich green bean casserole is packed with both flavor and texture. From the soft creamy cheese, to the crisp salty onions and the crunch of almonds, this is a decadent side dish almost too good to share!

The perfect accompaniment to pulled pork or roast chicken, this recipe is also the ideal keto dish to prepare when entertaining guests.

Ingredients

10 ounce cream cheese
10 ounce green beans
1 clove garlic
1 tablespoon butter
1 tablespoon olive oil
1 large onions
¼ cup finely ground almond meal flour by bob's red mill
1 ounce flaked almonds by coles
½ cup vegetable stock pot by knorr
1 ¼ teaspoon salt
1.2 teaspoon black pepper
0.2 teaspoon spices nutmeg ground

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a shallow oven tray with baking paper.
Slice the onion and arrange it across the lined oven tray.
Sprinkle over the ground and flaked almonds. Season generously and drizzle with the olive oil. Toss to combine.
Transfer to the oven and bake for 15-20 minutes or until turning crisp and golden, turning halfway through. Reserve to one side.
While the onions are cooking, add the green beans to a pan of salted boiling water. Bring to the boil and simmer for 5 minutes.
Drain the beans and transfer to a bowl of ice cold water for 2 minutes to stop the cooking process.
Drain the beans and arrange in an oven proof dish.
Melt the butter in a large saucepan over a medium heat and add the minced garlic. Cook for 2 minutes to soften.
Add the cream cheese to the pan and stir until melted.
Add the broth and nutmeg and season with salt and pepper to taste.
Stir to combine and simmer gently for 4 minutes until you have a thick creamy sauce.
Pour the cheese sauce over the green beans.
Increase the oven temperature to 390, and top the beans with the crispy onion and almond mixture.
Cover the casserole dish with foil and transfer to the oven to bake for 18-20 minutes, removing the foil for the last 5 minutes. The casserole is ready when the sauce is bubbling and piping hot through and the onions are crisp and crunchy.