Keto Green Bean Casserole

INGREDIENTS:

• 2 small shallots, peeled and sliced about 1/8 inch thick
• 10 tablespoons olive oil, divided
• sea salt and freshly ground pepper
• 1 pound fresh green beans. Trimmed and cut into 2 inch pieces
• 12 oz button mushrooms, sliced, thin
• ¾ teaspoons garlic powder
• ¾ teaspoons onion powder
• ¾ cup low-sodium beef or chicken broth
• 6 oz cream cheese
• ¾ cup grated Gruyere cheese
• 1 teaspoon Worcestershire sauce

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Make the crispy shallots: Line a plate with paper towels. Place 8 tablespoons of the olive oil in a medium skillet over medium-low heat. Add the shallots and cook, stirring occasionally, until golden brown, about 20-25 minutes. If they’re browning too quickly, lower the heat. With a slotted spoon, transfer the shallots to the paper towel-lined plate to drain and crisp up as they cool. Sprinkle lightly with salt.
3. Meanwhile, make the casserole: Fill a medium bowl ¾ full with ice water. Fill a medium saucepot with water and 2 tablespoons salt. Bring to a boil over high heat. Add the green beans and cook until just fork tender, about 8 minutes. Immediately drain and plunge the green beans into the ice water to stop the cooking. Remove the green beans from the water to a clean kitchen towel, then blot them dry. Set aside.
4. Heat a large skillet with the remaining 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they’re golden brown, 8-10 minutes. Add the garlic powder, onion powder, and beef broth and bring to a boil, scraping up any bits from the bottom of the skillet with a spoon. Reduce to a simmer and stir for 1 minute. Stir in the cream cheese until it’s incorporated and smooth. Add 1.5 teaspoons salt and ½ teaspoon pepper and cook, stirring constantly, until the mixture begins to thicken, 2-3 minutes. Reduce the heat to medium and cook, stirring occasionally, until the mixture is thick, like condensed soup, about 3-4 minutes. Add the grated cheese, Worcestershire sauce, and the drained green beans and toss well to combine. Transfer the mixture to an 8 in baking pan, cover tightly with foil, and cook for 20 minutes. Remove the foil and cook until bubbly and slightly browning on top, 5-10 minutes more.
5. To serve, let the casserole rest for 5 minutes, sprinkle the top with the crispy shallots and serve!