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–+ servings

Almond Flour Green Beans with Mushroom Cottage Cheese Sauce

Gentle Tummy
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Ingredients
  

  • 1 pound green beans
  • 1 tablespoon olive oil
  • 1/2 onion diced
  • 3 cloves garlic
  • 8 ounces mushrooms
  • 1/2 cup cottage cheese
  • 1/2 cup almond milk
  • 1/4 teaspoon salt
  • dash black pepper

Almond Topping:

  • 1/3 cup almond flour
  • 1/3 cup grated parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons sliced almonds
  • 1/2 teaspoon parsley dried
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • dash pepper

Instructions
 

  • Preheat oven to 375°F.
  • Cut the ends off 1 pound of fresh green beans. Then slice them into 1-2" long pieces. Bring a large pot of water to a boil with enough water to cover the green beans. Add the green beans to the boiling water for four minutes. Pour cold water and a handful of ice cubes in a medium-sized bowl.
    After four minutes, drain the green beans and immediately place them in the bowl of ice water so they won't continue to cook and soften.
  • Thinly slice 8 ounces of fresh mushrooms. Baby bella mushrooms are my favorite. Mince 4 cloves of garlic. Finely dice 1/2 a white or yellow onion.
  • In a blender, food processor, or immersion blender chopper cup, combine the cottage cheese, milk, and salt. Blend until smooth.
  • Add 1 tablespoon of oil to a medium to large skillet over medium heat. Add the diced onions and stir to coat in the oil. After 1 minute, add the minced garlic and stir. After another minute, add the sliced mushrooms and stir. Allow to cook, stirring occasionally, for 3-5 minutes or until the mushrooms are soft and reduced.
    Pour in the cottage cheese sauce and stir until well-combined. Allow to simmer for about 2-3 minutes. Then drain the green beans from the cold water and add them to the frying pan. Turn off the heat and stir all the ingredients until the beans are coated in the sauce.
  • Spray an 8x8" or 6x9" casserole dish with non-stick cooking spray. Carefully pour the green bean mixture into the dish. 
  • Add 2 tablespoons of butter to a microwave-safe bowl and heat for about 20 seconds to melt the butter. Add the almond flour, grated parmesan cheese, paprika, salt, and sliced almonds. Stir with a spatula until it has a pasty consistency. Crumble it by hand over the green bean mixture in the pan.
    Bake at 375°F for 25-28 minutes or until the crumble is golden brown. Remove and allow to cool on the counter. Serve warm. If there is excess liquid in the bottom of the dish you can remove it with a turkey baster or dab with a paper towel.

Video

Notes

Green Bean Alternatives: If using frozen green beans, ensure they are thoroughly thawed and drained to avoid excess moisture in the dish.
Cottage Cheese Sauce: Blending the cottage cheese first will remove the curdled texture and make the mushroom sauce smooth and creamy.
Baking Tips: Keep an eye on the crumble topping while baking to prevent over-browning. You can cover it with foil if needed.
Excess Liquid: If there's excess liquid in the dish after baking, carefully remove it with a turkey baster or blot it with a paper towel to avoid a soggy texture.
Did you make this recipe?Please let me know in the comments below how it turned out :)