Green Bean Casserole
THM:S, low carb, sugar free
  • 4 cups frozen green beans, thawed
  • ⅓ cup Greek yogurt (sour cream would probably work as well)
  • ½ cup finely shredded cheddar cheese
  • ¼ cup unsweetened almond milk
  • 2 T oat fiber
  • ¼ tsp. each salt and black pepper
  • Rounded ¼ tsp. onion powder
  • 3 Light Rye Wasa crackers, crushed (or your favorite on-plan flavor)
  • 2 T grated parmesan cheese (the kind from the green shake container)
  • 2 T salted butter, melted
  1. Drain the beans in a colander and use your hands to press any excess liquid out. In a mixing bowl, combine the Greek yogurt, cheese, almond milk, oat fiber, and seasonings. Add the beans and stir to coat. Place this mixture in a small greased baking dish (I used an oblong pan that measured about 8.5x6.5").
  2. Combine the crumb ingredients and sprinkle them over the top of the casserole
  3. Bake uncovered at 400 degrees F for 45 minutes or until the beans are soft. Yields 5-6 servings.
You could use drained canned beans in this and it wouldn't take nearly so long to bake.
I bet yellow squash might work in this casserole too! It would probably be a little more liquidy and wouldn't take as long to bake.
Instead of the Wasa crackers in the crumbs, you could try ½ cup crushed pork rinds or Joseph's pita crumbs.
Recipe by Briana Thomas at