Classic Green Bean Casserole-Low Fat & Low Calorie

Directions

Preheat oven to 400℉ (200℃) F.

Coat a 2½-quart baking dish evenly with cooking spray or grease with butter.

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

Stir in diced onion and cook, stirring often, until softened and slightly translucent, 3 to 5 minutes.

Add mushrooms, onion powder, 1 teaspoon salt, thyme and pepper.

Cook, stirring often, until the mushroom juices are almost evaporated, about 4 minutes.

Sprinkle ⅓ cup flour over the vegetables, stir to coat.

Stir in milk and sherry and bring to a simmer, stirring often.

Add green beans and bring to a simmer again.

Cook, stirring, until heated through, 1 to 2 minutes.

Stir in sour cream and buttermilk powder.

Transfer to the prepared baking dish.

Mix together the remaining ⅓ cup flour, paprika, garlic powder and the remaining ¼ teaspoon salt in a shallow dish.

Add sliced onion, toss to coat.

Heat the remaining 2½ tablespoons oil in a large nonstick skillet over medium-high heat.

Stir in the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, about 5 minutes.

Spread the onion topping evenly over the casserole.

Bake the casserole until bubbling, about 15 minutes.

Allow cool for a few minutes.

Serve warm.