Green Bean Casserole*

By mamapig

Ingredients

• 3 Tbsp. canola oil, divided
• 1 med sweet onion, (half diced, half thinly sliced), divided
• 8 oz. mushrooms, chopped
• 1 Tbsp. onion powder
• 1 1/4 tsp. salt, divided
• 1/2 tsp. dried thyme
• 1/2 tsp. freshly ground pepper
• 2/3 cup all-purpose flour, divided
• 1 cup low-fat milk
• 3 Tbsp. dry sherry, (see Note)
• 1 lb frozen French-cut green beans, (ab 4 cups)
• 1/3 cup reduced-fat sour cream
• 3 Tbsp. buttermilk powder, (see Note)
• 1 tsp. paprika
• 1/2 tsp. garlic powder

Details

Adapted from eating well.com

Preparation

Step 1

Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray

Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish

Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole

Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving

TIPS & NOTES notes: Don't use the high-sodium “cooking sherry” sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines

Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.