Green Beans HC Low Carb
IntroductionHelen Corbitt's Green Bean Casserole redone to reduce carbohydrate count. This tastes exactly like the way mom made it in the 1960's! Helen Corbitt's Green Bean Casserole redone to reduce carbohydrate count. This tastes exactly like the way mom made it in the 1960's!
Butter, salted, 0.50 cup
Egg Yolk, 3 large
Water, tap, 0.25 cup (8 fl oz)
Heavy Whipping Cream, 0.25 cup
American Cheese, 1 cup, diced
Green Beans French style, 3 cup
Blanched, slivered almonds, 0.25 cup
Parmesan Cheese, grated, 1 tbsp
Paprika, 1 tsp
Have everything for the sauce ready to go. The butter & egg mixture will thicken VERY quickly once it is at the right temperature. Let it thicken before adding milk/water mixture.
This also makes a nice sauce, maybe use a little less cheese, for cubed meats.
Almost any veggie tastes wonderful served this way.
Smoked or hot paprika adds a nice zing of flavor.
Stir water & cream together. Stir the salt & mustard together.
Cook the green beans according to package directions.
Add egg yolks, one at a time, beating well with a whisk or rotary beater after each addition. Continue beating after last yolk added until sauce thickens.
Slowly add a little of the cream mixture, stir well. Once sauce smooths out again, add the rest of the cream mixture in a slow steady stream while whisking/beating well.
Sprinkle the mustard powder in, and stir well to incorporate it.
Add the almonds, stir well.
Combine green beans with sauce making sure to get all the beans coated.
Pour into an 11x7 casserole dish.
Sprinkle Parmesan cheese over top.
Sprinkle paprika over the top.
Bake at 350 until bubbly and beginning to brown around the edges.
Serving Size: 8 approximately half cup servings