Now you have a complete meal with meat and veggies, all in one dish. It’s really easy to turn this side dish into a main course- just add meat. The more zest you add, the better it will taste. You just might have to adjust the cooking time if you make the casserole deeper or thicker.įresh lemon zest really does make all the difference in this recipe! Grab a fresh lemon and zest the entire thing. Honestly, any size of casserole dish will work. You’ll need a 9×13 casserole dish, a mixing spoon, and a zester. You don’t need a lot of fancy kitchen tools to make this casserole either. Not to worry because all you have to do is heat them up in a skillet and it will become all gooey and delicious again. The longer they are in the refrigerator the more solidified the cream and cheese mixture will become. If you have leftovers, store them in an airtight container and keep them in the refrigerator for up to 3 days. These keto cheesy green beans taste the best when they are hot and bubbly straight out of the oven. It only takes them 30 minutes to bake in the oven, so it’s a simple and quick side dish too. This is pretty much my family’s favorite way for me to make green beans. When you smother them in melted cheese and cream, it tastes like a creamy alfredo sauce. Honestly, if you have a picky eater in your house (or maybe that picky eater is you) then this is the best way to cover up the earthy taste of green beans. It’s pretty amazing how adding cheese can elevate just about everything – even green beans! I used two different types of cheese and some heavy cream to make a pretty unforgettable recipe. This low-carb cheesy green bean casserole is so rich and tasty that you’ll enjoy it more than the main course.
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