Green Bean and Hamburger Casserole (low carb, Dr Poon)

This may not win any beauty prize, but it’s definitely a simple and tasty low-carb meal. And, with a few modifications, it can even suit the Dr Poon diet. We found this recipe on www.genaw.com and will definitely make it again.

If you’re following Dr Poon, be sure to make adjustments or substitutions to suit the phase you’re on. For instance, use extra lean ground beef, and Poon approved mayo and cheese. Omit the salt or use half-salt. If you’re on phase 1, you’ll also want to swap the onion for 2 to 3 green onions.

Ingredients
• 1 pound ground beef
• 2 14-ounce (396g) cans French cut green beans, well-drained (I used frozen sliced green beans, 500g or just over a pound)
• 4 ounce (113g) can mushrooms, drained
• 1 small onion, diced, 2-1/2 ounces
• 2 stalks celery, diced
• 1/4 cup mayonnaise
• 8 ounces (227g) cheddar cheese, shredded
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon garlic powder

Directions
Brown the hamburger, onion, celery and mushrooms. [I used mushrooms that were in a butter sauce, so I didn’t drain them and added them later instead.] Drain the fat.

Mix all ingredients in a 2 to 2-1/2 quart greased casserole. Bake, uncovered, at 350ºF/180ºC for 40 minutes until hot and bubbly.

Makes 6 servings | Do not freeze
Per Serving: 375 Calories; 28g Fat; 23g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

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