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Green Bean Casserole
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.
EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
Ingredients
| 3 tablespoons canola oil, divided | 1 cup low-fat milk | |
| 1 medium sweet onion, (half diced, half thinly sliced), divided | 3 tablespoons dry sherry, (see Ingredient Note) | |
| 8 ounces mushrooms, chopped | 1 pound frozen French-cut green beans, (about 4 cups) | |
| 1 tablespoon onion powder | 1/3 cup reduced-fat sour cream | |
| 1 1/4 teaspoons salt, divided | 3 tablespoons buttermilk powder, (see Ingredient Note) | |
| 1/2 teaspoon dried thyme | 1 teaspoon paprika | |
| 1/2 teaspoon freshly ground pepper | 1/2 teaspoon garlic powder | |
| 2/3 cup all-purpose flour, divided |
directions
Prep:
30 min
Total:
45 min
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1
Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
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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.
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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.
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4
Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.
notes
Ingredient 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.
nutritional information
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