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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. I have yet to find one person who doesn't like this holiday recipe! It is easy and tastes oh, so good! EatingWell Newsletter, December 2007 Edition. Ingredients:
3 tablespoons canola oil, divided |
1 large sweet onion, divided (half diced, half thinly sliced) |
8 ounces mushrooms, chopped |
1 tablespoon onion powder |
3 teaspoons roasted garlic |
1 1/4 teaspoons salt, divided |
1/2 teaspoon dried thyme |
1/2 teaspoon fresh ground pepper |
1 -2 pinch crushed red pepper flakes (optional) |
2/3 cup all-purpose flour, divided |
1 cup low-fat milk |
3 tablespoons dry sherry |
1 lb frozen french-cut green beans (about 4 cups) |
1/3 cup reduced-fat sour cream |
3 tablespoons dry buttermilk |
1 teaspoon paprika |
1/2 teaspoon garlic powder |
Directions:
1. Preheat oven to 400°F
2. Coat a 2 1/2-quart baking dish with cooking spray.
3. Heat 1 tablespoon oil & crushed pepper flakes in a large saucepan over medium heat; add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes.
4. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper.
5. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes.
6. Sprinkle 1/3 cup flour & roasted garlic over the vegetables; stir to coat.
7. Add milk and sherry and bring to a simmer, stirring often.
8. Stir in green beans and return to a simmer.
9. Cook, stirring, until heated through, about 1 minute.
10. Stir in sour cream and buttermilk powder.
11. Transfer to the prepared baking dish.
12. Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt and pinch of crushed red pepper flakes (if using) in a shallow dish.
13. Add sliced onion; toss to coat.
14. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat.
15. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes.
16. Spread the onion topping over the casserole.
17. Bake the casserole until bubbling, about 15 minutes.
18. Let cool for 5 minutes before serving.
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