Casserole:

Cup of Yum
1. Preheat the oven to 350 degrees F.
2. Fill a large pot with water and add salt. Bring to a boil.
3. Once the water is boiling add green beans and cook for 10-15 minutes until they are tender with just a little bit of a crunch.
4. While the green beans cook heat a small skillet over medium high heat and add butter and onion. Saute for 4-5 minutes until softened.
5. When the green beans have finished cooking pour into a strainer and run the beans under cold water until they are room temperature.
6. Thoroughly drain the beans and then add them to a 2 quart (11x7 inch) casserole dish.
7. Pour your cooked keto condensed cream of mushroom soup over the beans and add the cooked onions and pepper. Use a fork to gently stir everything together.
8. Sprinkle the cheddar cheese on top.
9. Place in oven and bake for 20 minutes.
10. Open the oven and add your crispy topping then continue baking for 5 more minutes.
11. Remove from oven and serve.

Topping:

1. Heat a skillet over medium heat and add ½ tablespoon of butter.
2. Once the butter has melted add the almond slivers and the dried minced onion.
3. Toast them together for 2-3 minutes stirring constantly.
4. Set aside until ready to use.