![]() That's because the drained weight of a 14.5 ounce can of beans is really only 9.25 ounces and that's including all the water that has been absorbed in cooking and canning the beans. This is due to some fuzzy math on the USDA site and also the fact that it probably actually would take closer to three 14.5 ounce cans of green beans to equal 16 ounces of frozen. Click the photo to see a close-up.įor some reason, using a 16 ounce bag of frozen green beans, instead of two cans of beans, results in about 2 extra net carbs per serving. You can easily turn this into a main dish by mixing in some cooked, diced chicken or browned hamburger. Adding cream made it too runny, so I've replaced the 1/4 cup cream with another 4 oz. I've made some adjustments to Dottie's original recipe. It was also very good using half cheddar and half pepper jack cheese. This was very tasty and would be nice for a holiday dinner. Per 1/8 recipe: 211 Calories 18g Fat 8g Protein 5g Carbohydrate 2g Dietary Fiber 3g Net Carbs Per 1/6 recipe: 281 Calories 24g Fat 11g Protein 7g Carbohydrate 3g Dietary Fiber 4g Net Carbs Cook them according to the package and drain well. * You can use a 16 ounce bag of frozen green beans. Or, microwave on 50% power, loosely covered, about 30 minutes, turning down to LOW if it starts to get too brown. ![]() ![]() Bake at 350º, uncovered, 30 minutes or until nicely browned and bubbly. ![]() Combine all of the ingredients in a greased 1 1/2 quart casserole or 8x8" baking pan. Sauté the onion, celery and mushrooms in the butter until very soft and a little browned, about 20 minutes. GREEN BEAN CASSEROLE - Linda's Low Carb Menus & RecipesĢ 14-ounce cans french cut green beans, drained well *ġ small onion, sliced into very thin rings, 2 1/2 ounces ![]()
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