Classic Green Bean Casserole-Low Fat & Low Calorie
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 ½ | tablespoons |
canola oil
divided, or other vegetable oil |
|
1 | medium |
sweet vidalia onions
half diced, half thinly sliced, divided |
|
9 | ounces |
mushrooms
chopped |
|
1 ½ | tablespoon |
onion powder
|
|
1 ¼ | teaspoons |
salt
divided |
|
½ | teaspoon |
thyme
dried |
* |
½ | teaspoon |
black pepper
freshly ground, or as needed |
|
⅔ | cup |
all-purpose flour
divided |
|
1 | cup |
milk, 1%
|
* |
3 ½ | tablespoons |
sherry
dry |
|
1 | pound |
green beans
frozen french-cut, about 4 1/4 cups |
|
⅓ | cup |
sour cream, light
|
|
3 ½ | tablespoons |
buttermilk, powdered
|
|
1 ¼ | teaspoon |
paprika
|
|
¾ | teaspoon |
garlic powder
|
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
38 | ml |
canola oil
divided, or other vegetable oil |
|
1 | medium |
sweet vidalia onions
half diced, half thinly sliced, divided |
|
260.1 | ml/g |
mushrooms
chopped |
|
23 | ml |
onion powder
|
|
6.3 | ml |
salt
divided |
|
2.5 | ml |
thyme
dried |
*
|
2.5 | ml |
black pepper
freshly ground, or as needed |
|
158 | ml |
all-purpose flour
divided |
|
237 | ml |
milk, 1%
|
* |
53 | ml |
sherry
dry |
|
453.6 | g |
green beans
frozen french-cut, about 4 1/4 cups |
|
79 | ml |
sour cream, light
|
|
53 | ml |
buttermilk, powdered
|
|
6.3 | ml |
paprika
|
|
3.8 | ml |
garlic powder
|
|
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.