Preheat oven to 425 F.
Wrap the thawed green beans (2 pounds) in a clean kitchen towel, and allow them to drain in a colander while you prep the rest of the ingredients.
Add pork rinds to a large ziplock bag. Close to seal, and hit the bag with a rolling pin to break them into small, bread crumb sized pieces. Set bag aside.
Melt butter (2 tablespoons) in a large oven safe skillet.
Add sliced mushrooms (2 cups), yellow onions (1 chopped), salt (1/2 teaspoon), and pepper (1/4 teaspoon) and saute over medium heat until onions become translucent (about 10 minutes).
Lower the heat to medium-low and stir in heavy cream (1 1/2 cups), Tabasco (1/2 teaspoon), thyme (1 teaspoon) and xanthan gum (1 teaspoon). Bring the combo to a gentle simmer.
Cook veggies in simmering cream for 15 minutes, you'll know they're done once the sauce has reduced by half, and it coats the back of a spoon.
Meanwhile, gently ring out any additional water from your green beans. You want to remove as much liquid from the green beans as possible, without squishing them.
Stir in the green beans and cheddar cheese (1 cup).
Taste test to check the seasoning (I usually add an additional 1/2 teaspoon of salt here.)
Remove from heat, and sprinkle the top of your pan with cheddar (2 cups) and crushed pork rinds.
Bake for 20 minutes, you'll know the casserole is done once the beans are heated through and the cheese starts to bubble. Enjoy!