This is probably the #1 most popular Thanksgiving side dish over at the Low Carb Friends forum. Dottie is a moderator there.



DOTTIE'S GREEN BEAN CASSEROLE
2 14-ounce cans French cut green beans, drained well *
4 ounce can mushrooms, drained well
1 small onion, sliced into very thin rings, 2 1/2 ounces
2 stalks celery, finely chopped
2 tablespoons butter
1/4 cup mayonnaise
1/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder
8 ounces cheddar cheese, shredded

Sauté the onion, celery and mushrooms in the butter until very soft and a little browned, about 20 minutes. Combine all ingredients in a greased 1 1/2 quart casserole or 8x8" baking pan. Bake at 350º, uncovered, 30 minutes or until nicely browned and bubbly. Or, microwave on 50% power, loosely covered, about 30 minutes, turning down to LOW if it starts to get too brown.

Makes 6-8 servings

* You can use a 16 ounce bag of frozen green beans. Cook them according to the package and drain well. I prefer to use frozen beans rather than canned.

Per 1/6 recipe: 281 Calories; 24g Fat; 11g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Per 1/8 recipe: 211 Calories; 18g Fat; 8g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

I made this tonight adding the cubed chicken per Linda's recipe. I also changed the cheese to mozzarella since that is what I had on hand. This was a huge hit with everyone. It will definately become a regular in our house. This would be good with ground beef too.

Thanks for the recipe!

Here's a hamburger version:



Green Bean and Hamburger Casserole

Here's my chicken version:



Cheesy Chicken & Green Bean Casserole

Ham:



Cheesy Ham and Green Bean Casserole

And, last but not least, tuna:



Green Bean & Tuna Casserole