Ingredients

  • 3 tablespoons canola oil, divided
  • 1 medium onion, half diced and other half thinly sliced
  • 8 ounces mushrooms, chopped
  • 8 ounces mushrooms, chopped
  • 1 tablespoon onion powder
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon thyme
  • 1/2 teaspoon freshly ground pepper
  • 2/3 cup all-purpose flour, divided
  • 1 cup low-fat milk
  • 3 tablespoons dry sherry (a fortified wine)
  • 1 pound fresh green beans (about 4 cups), cut in half
  • 1/3 cup sour cream
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

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

  • Cook green beans in boiling salted water until crisp and tender.
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Step 3

  • Heat 1 tablespoon oil in a large saucepan over medium heat.
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Step 4

  • Add diced onion and cook until softened and translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook another 3 to 5 minutes.
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  • Length: 7 minutes

Step 5

  • Sprinkle 1/3 cup flour over the vegetables; stir to coat.
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Step 6

  • Add milk and sherry and bring to a simmer, stirring often to reduce flour lumps. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream.
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  • Length: 1 minutes

Step 7

  • Transfer to the prepared baking dish.
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Step 8

  • Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish.
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Step 9

  • Add sliced onion; toss to coat.
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Step 10

  • Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat.
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Step 11

  • Add the onion to oil and cook, turning once or twice, until golden and crispy, 4 to 5 minutes.
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  • Length: 4 minutes

Step 12

  • Spread the onion topping over the casserole.
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Step 13

  • Bake the casserole until bubbling, about 15 minutes.
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  • Length: 15 minutes

Step 14

  • Let cool for 5 minutes before serving.
  • Length: 5 minutes