Green Bean Casserole
Recipe from EatingWell

This healthy revision of green bean casserole skips the canned soup and all the fat and sodium that come with it. Our white sauce with sliced fresh mushrooms, sweet onions and low-fat milk makes a creamy, rich casserole.



by 1  person


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Ingredients
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    3   tablespoons 
    canola oil, divided
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    1   
    medium sweet onion, (half diced, half thinly sliced), divided
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    8   ounces 
    mushrooms, chopped
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    1   tablespoon 
    onion powder
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    1 1/4  teaspoons 
    salt , divided
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    1/2  teaspoon 
    dried thyme
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    1/2  teaspoon 
    freshly ground pepper
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    2/3  cup 
    all-purpose flour, divided
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    1   cup 
    low-fat milk
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    3   tablespoons 
    dry sherry, (see Ingredient Note)
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    1   pound 
    frozen French-cut green beans, (about 4 cups)
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    1/3  cup 
    reduced-fat sour cream
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    3   tablespoons 
    buttermilk powder, (see Ingredient Note)
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    1   teaspoon 
    paprika
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    1/2  teaspoon 
    garlic powder

Directions
1.
Preheat oven to 400 degrees F. Coat a 2 1/2-quart baking dish with cooking spray.
2.
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.
3.
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.
4.
Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.
Tips:

1.
Ingredient notes:
2.
Don't use the high-sodium "cooking sherry" sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines.
3.
Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.
Nutrition information
Per Serving: cal. (kcal) 212, Fat, total (g) 10, chol. (mg) 10, sat. fat (g) 2, carb. (g) 23, Monosaturated fat (g) 5, fiber (g) 3, pro. (g) 7, sodium (mg) 533, Potassium (mg) 259, calcium (mg) 162, Vegetables () 1, Starch () 1, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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