6 servings

½ cup non-fat sour cream

2 tsp mustard

¾ tsp minced garlic

1 tsp sea salt 

black pepper to taste

350 gr green beans cut into 2-inch pieces

1 ½ tbsp ghee or coconut oil

½ diced onion

2 cups sliced fresh mushrooms

½ cup almond flour divided

2 tbsp nutritional yeast

Preheat the oven to 400 degrees F. Grease with ghee a baking dish.

In a bowl mix the sour cream with the mustard, garlic, salt and pepper. Set aside.

Cook green beans in water or microwave. Drain and set aside.

Heat ghee in a large skillet over medium-high heat. Sauté onions 3 minutes, now add the mushrooms. Cook, stirring often, until golden and tender, 2 more minutes.

Mix in the green beans, sour cream sauce, and ¼ cup of almond flour. Stir to combine.

Transfer the mixture to the baking dish. In a small bowl mix the nutritional yeast and remaining almond flour and top the mixture with this.

Bake until the casserole is heated through and golden, about 20 minutes.

Per serving:

Cal: 144.5 P: 5.4 F: 9.6 Cb: 8.7