|Preparation Time||10 Minutes|
|Cook Time||50 Minutes|
|Total Time||1 Hour|
|Main Ingredient||Green Beans; Mushrooms|
|Category||Beans & Legumes; Vegetables|
|Cook Method||Baking; Sautï¿½ing|
|Diet||Low Calorie; Low Fat; Heart Healthy; Low Cholesterol; Vegetarian|
3 tablespoons canola oil, divided
1 medium sweet onion, half diced, half thinly sliced, divided
8 ounces mushrooms, chopped
1 tablespoon onion powder
1 1/4 teaspoons salt, divided
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
2/3 cup all-purpose flour, divided
1 cup low-fat milk
3 tablespoons dry sherry
1 pound (about 4 cups) frozen French-cut green beans
1/3 cup reduced-fat sour cream
3 tablespoons buttermilk powder
1 teaspoon paprika
1/2 teaspoon garlic powder
Preheat the oven to 400ï¿½F. Coat a 2 1/2-quart baking dish with cooking spray.
Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the diced onion, and cook, stirring often, until they are softened and slightly translucent, about 4 minutes.
Stir in the mushrooms, onion powder, 1 teaspoon of salt, thyme, and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3-5 minutes.
Sprinkle 1/3 cup of flour over the vegetables; stir to coat. Add the milk and sherry and bring to a simmer, stirring often.
Stir in the green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in the sour cream and buttermilk powder. Transfer to the prepared baking dish.
Whisk the paprika, the garlic powder, the remaining 1/3 cup of flour, and the remaining 1/4 teaspoon of salt in a shallow dish. Add the sliced onion; toss to coat.
Heat the remaining 2 tablespoons of 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, 4-5 minutes. Spread the onion topping over the casserole.
Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.
Calories: 212 cal
Total fat: 10g
Saturated fat: 2g
Monounsaturated fat: 5g