Creamy Beef Brisket Green Bean Casserole: The Ultimate Thanksgiving Dish!

Looking for a Thanksgiving dish that will stand out? This Creamy Beef Brisket Green Bean Casserole is not your average green bean side; it’s a next-level casserole with deep flavors, a creamy homemade sauce, and a crunchy, cheesy topping. This dish is guaranteed to steal the spotlight on your Thanksgiving table, and yes, even the pickiest eaters will be asking for seconds!

Why You’ll Love This Casserole

Made 100% from scratch, this casserole combines the smoky richness of Carnivore Crisps Beef Brisket with a savory, silky sauce. The addition of shallots, garlic, mushrooms, and cream makes it incredibly indulgent, while the unique chicken flour Parmesan topping and crispy, fried onion rings give it a crunchy, cheesy finish. It’s a dish that’s not only high in protein but also brimming with comforting holiday flavors.

What Makes This Dish Special

Loaded with Protein: With beef brisket and chicken flour, this casserole is packed with protein, adding an extra layer of heartiness to your holiday table.

From Scratch: This is a true homemade dish with no canned soups or shortcuts, giving it a depth of flavor that really shines.

Texture Heaven: The creamy sauce pairs beautifully with the tender green beans, while the crunchy Parmesan and crispy onion rings on top make every bite irresistible.

Why This Casserole is Perfect for Thanksgiving

This isn’t just a side dish; it’s a crowd-pleaser that brings new life to the Thanksgiving spread. The beef brisket adds a unique, savory depth, while the creamy sauce and crunchy topping make it memorable. Plus, it’s a great option for anyone looking for a high-protein, comforting addition to their holiday feast.

Serve this Creamy Beef Brisket Green Bean Casserole at your Thanksgiving table, and you’ll see just how quickly it disappears! Make sure to save the recipe because this one will likely be requested for every holiday hereafter.

Creamy Beef Brisket Green Bean Casserole

Creamy Beef Brisket Green Bean Casserole

Note: USE CODE: DEB at Carnivore Crisps to receive 10% of your order

Serves: 12

Ingredients:

2 lbs fresh green beans, trimmed

1 package Carnivore Crisps Beef Brisket, chopped

1 lb button mushrooms, sliced

2 shallots, sliced

4 garlic cloves, minced

1 Tbsp butter

1 pint heavy whipping cream Salt & pepper to taste

Cheesy Chicken Topping:

1/4 cup Chicken Flour

1/4 cup Parmesan Cheese

2 Tbsp butter, melted 1 cup crispy onion rings (coated in chicken flour and fried - see below)

In a bowl, mix chicken flour and Parmesan cheese. Set aside.

Onion Rings:

1/2 onion, sliced in 1/4-inch thick slices

1 egg

1/4 cup Carnivore Crisps Chicken Flour

2 Tbsp Parmesan Cheese

Olive oil for frying Directions:

1. Make The Onion Rings:

• Mix together the chicken flour and Parmesan cheese in a bowl. In a separate bowl, whisk the egg. Dip the sliced onions in the whisked egg. Dredge in the chicken flour mixture. Fry onion rings in olive oil. Drain on paper towel. Set aside

2. Prepare the Green Beans: Blanch the green beans in boiling water for 3-4 minutes, then drain and set aside. 3. Make the Cream Sauce:

• In a large skillet, melt the butter until melted. Add brisket, heat for one minute. Remove the brisket.

• Add the chopped shallot and cook until soft and translucent, about 3 minutes.

• Add the garlic and mushrooms, cooking until mushrooms are browned. About 10 minutes.

• To the skillet, add in heavy cream, cooking until the sauce thickens slightly. Season with salt and pepper. Stir in the Carnivore Crisps Beef Brisket.

4. Assemble the Casserole:

• In a 9x13-inch baking dish, layer the blanched green beans, then pour the cream sauce over them, ensuring they’re evenly coated.

5. Prepare the Topping:

• In a bowl, mix chicken flour and Parmesan cheese. Sprinkle this mixture evenly over the casserole.

• Top with the crispy onion rings.

6. Bake:

• Preheat your oven to 350°F. Bake the casserole for 25-30 minutes, or until the top is golden and bubbling.
  

Nutritional Information: Calories ~240 kcal, Total Fat 21g, Total Carbohydrate 5g, Dietary Fiber 2g, Sugars 2g, Protein 7g (Note: may vary slightly based on brands and exact ingredient sizes)

Sugar-Free Chocolate Mint Pots de Crème – A Low-Carb, Collagen-Boosted Treat

Happy St. Patrick's Day! There's no better way to celebrate than with a dessert that captures the essence of the holiday. This Chocolate Mint Pots de Crème recipe does just that, blending the richness of cocoa, the creaminess of coconut milk, and the refreshing hint of mint into a luxurious treat. Plus, with the added benefits of hot cocoa collagen peptides, this dessert not only satisfies your sweet tooth but also nourishes your body.

Treat yourself to the luxurious delight of this Chocolate Mint Pots de Crème. With the irresistible combination of cocoa, chocolate collogen, coconut milk, and mint, this indulgent dessert is sure to bring a touch of Irish charm to your celebration.

Chocolate Mint Collagen Pots de Creme

Chocolate Mint Collagen Pots de Creme

Ingredients: 1 egg

1 egg yolk

1 cup full fat coconut milk

2 scoops Marigold Hot Cocoa Collagen Peptides

3/4 cup Ghirdelli No Sugar Added Chocolate Chips (3 oz)

10-15 drops OOO Falvors Mint Flavoring

Whipped cream, for garnish

Dark chocolate shavings, for garnish

Directions:

1. In a mixing bowl, whisk together the egg and egg yolk. Set aside.

2. Heat coconut milk in a saucepan over medium heat until it simmers. Remove from heat and let it cool slightly.

3. Mix in hot cocoa collagen to the warm coconut milk (it's okay to have a few lumps).

4. Add in sugar-free chocolate chips. Mix well until smooth.

5. Stir in mint flavoring until well combined.

6. Slowly pour the warm chocolate into the egg mixture, whisking constantly to prevent curdling.

7. Preheat your oven to 3oo°F and place two 8-ounce ramekins or four 4-ounce ramekins in a baking dish.

8. Evenly distribute the mixture among the ramekins or jars, filling them almost to the top.

9. Carefully pour hot water into the baking dish, surrounding the ramekins, until it reaches halfway up the sides.

10. Bake for 38-40 minutes, or until the edges are set but the centers still jiggle slightly. (cook time will vary depending on ramekins size)

11. Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate for at least 4 hours, or until set.

12. Before serving, garnish each pot de crème with a dollop of whipped cream, and dark chocolate shavings.

Mixed Berry Semifreddo - An Italian Frozen Dessert. Made SugarFree | Lowcarb | Keto

Indulge in a guilt-free treat with this Mixed Berry Semifreddo. Learn how to make this sugar-free, low-carb, and keto-friendly Italian frozen dessert! Easier to make than ice cream, this Classic Italian Frozen Dessert is so elegant and delicious. Semifreddo is an Italian half-frozen dessert similar to ice cream or gelato, but composition is different, it has a frozen mousse texture. The main ingredients are egg whites, cream, and sweetener, and when it freezes, it doesn't freeze as hard as ice cream, so it's easy to slice or scoop. And it is just so decadent and delish! You can do whatever add-ins you'd like, I did mixed berry. You can use any berry or fruit, chocolate chips, or nuts. The add-ins are endless.

Mixed Berry Semifreddo

Mixed Berry Semifreddo - An Italian Frozen Dessert. | SugarFree | Lowcarb | Keto

Ingredients:

1 pint mixed berries

1 cup @RxSugar Allulose divided into thirds

3 egg whites

½ tsp vanilla extract

1 cup heavy cream cold

Directions:

Berry Mixture

Add the fruit and ⅓ cup of Allulose to a medium saucepan over medium heat. Cover and cook about 3 minutes until the berries begin to release their juices, about 3 minutes. Remove the lid and cook another 4-5 minutes until they are very soft. Let the fruit mixture cool.

Set aside 1 cup of the fruit mixture for serving. You will use the rest in the semifreddo.

Prepare Pan

Lightly spray a 9-by-2-inch cake pan with cooking spray, then line it with plastic wrap, pressing into the corners. (you want enough wrap to overhang to aid in removing the semifreddo from the pan after it’s frozen).

Whipped Cream

Whip 1 cup of cold heavy cream in a mixer bowl or medium-sized bowl. When the whipped cream begins to get stiff, add ⅓ cup of Allulose and vanilla. Whip to stiff peaks. Transfer to a bowl and refrigerate. Clean mixer bowl and whisk attachment.

Meringue

Add the 3 egg whites to the clean mixer bowl and mix n medium, when the egg whites turn white and begin to get stiff, add ⅓ cup of Allulose and whip to stiff peaks.

Semifreddo

Fold the whipped cream into the meringue ⅓ at a time until incorporated.

Gently fold in all but 1 cup of the fruit mixture. Don't over mix. You want it to be marbled with the berry mixture.

Transfer to the prepared pan, smooth and cover with plastic wrap. Freeze 6 hours or overnight. Slice and serve as is, or with reserved fruit.