• 6 cups green beans
• 4 cups brussels sprouts
• 1 cup mushrooms
• 1 cup cooked bacon crumbled
• 4 tablespoons cream cheese softened to room temperature
• 1/4 cup heavy cream
• 4 Tablespoons of Kerry Gold Butter
• 4 shallots
• 1/2 cup pork panko pork rinds breadcrumbs (optional)
• 1/2 cup parmesan cheese

 

• Preheat oven to 400 degrees F.
• Rinse brussels sprouts, trim ends, cut into quarters.
• Place brussels sprouts in microwaveable dish, with just enough water to cover bottom.
• Microwave for 3 minutes. Drain. Set aside.
• Trim green beans and cut into bite sized pieces.
• Boil until cooked (you can microwave). Drain. Set aside.
• Trim mushrooms, slice. Saute in 2 tbsp butter.
• Add in green beans and brussels sprouts.
• Mix cream cheese with heavy cream.
• Add in cream cheese mixture. Stir until incorporated.
• Add bacon and half of the parmesan cheese.

Shallot Panko Topping

• Slice shallots thinly on medium low heat and soften in 2 tbsp of butter.
• Add 1/2 cup panko breadcrumbs onto the sliced shallots until the panko is golden.
• Top casserole with shallots mixture, additional panko (if desired, but high in protein), and remaining parmesan cheese .
• Bake for 15 minutes or until Pork Panko is golden brown.
• Serve immediately. 

I use Bacon's Heir Pork Panko (see recommendation link below) 
Please be aware that Pork Panko adds a lot of protein. This can be totally omitted to reduce the protein.

 

Bacon's Heir Pork Panko (this is what I use): 

 

Servings: 10 Serving Size: 1
Carbs: 8 grams | Protein: 15 grams | Fat: 18 grams

 

©Lisa Carroll Keto Revolution