Green Bean Casserole

The green bean casserole was invented in 1955 by the Campbell’s soup company as a marketing ploy and has been extremely popular ever since. Unfortunately, the original recipe calls for a very high sodium and fat content canned cream of mushroom soup, among other not-very-healthy ingredients. This healthy version trashes the canned soup and all the fat and sodium that come with it. Instead, the sauce is made with fresh mushrooms, fresh sweet onions and low-fat milk to create a rich and creamy casserole that you’ll love just as much as the original.

Ingredients (4-6 Servings)

• 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, whole-grain wheat flour, divided
• 1 cup low-fat milk
• 3 tablespoons dry sherry, (see Ingredient Note)
• 1 pound frozen French-cut green beans, (about 4 cups)
• 1/3 cup reduced-fat sour cream
• 3 tablespoons buttermilk powder, (see Ingredient Note)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder

Preparation

1. Preheat oven to 400°F. Lightly coat a 2 1/2-quart baking dish with cooking spray.
2. Heat 1 tablespoon oil in a large saucepan over medium heat.
3. 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. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes.
5. Sprinkle 1/3 cup flour over the vegetables; stir to coat.
6. 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.
7. Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish.
8. Add sliced onion and toss to coat.
9. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat.
10. 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.
11. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.

Enjoy!