I cheated a little bit preparing this casserole by using a canned soup. Unfortunately it is not induction friendly this way, but it is certainly acceptable for OWL. It was a very good casserole. I used caramelized onions on top instead of those french fried onions which are breaded and have corn syrup in them. It was just as good or better than the "traditional" casserole!
A 16 oz bag of cut frozen green beans, thawed and drained
1 can of Campbell's cream of chicken and mushroom soup (this soup has less carbs than the original cream of mushroom soup)
1 medium onion sliced in strips
4 oz can of mushrooms, drained
1 tsp olive oil
1. Preheat the oven to 350 F
2. Mix the thawed and drained green beans with the mushrooms, and the soup. Pour into a small casserole dish.
3. In a small pan add the olive oil and onions and cook on medium heat for 15 minutes stirring constantly until caramelized.
4. Top the casserole with the caramelized onions and bake for 20 minutes until hot and bubbly.
I don't normally use canned soup but I made an exception for Thanksgiving and it was still low carb and much healthier than the original.
This recipe yields 8 servings
5.96 Net carbs per serving