Green Bean Casserole Made Over

Name: Green Bean Casserole Made Over
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 cups, 6 serving(s)
Ingredients: 3 tablespoons canola oil; 1 medium sweet onion, half diced, half thin sliced; 8 ounces shiitake mushrooms, chopped; 1 tablespoon onion powder; 1 1/4 teaspoons salt; 1/2 teaspoon dried thyme; 1/2 teaspoon fresh ground pepper; 2/3 cup all-purpose flour, divided; 1 cup low-fat milk; 3 tablespoons dry sherry; 1 lb frozen French-cut green beans; 1/3 cup reduced-fat sour cream; 3 tablespoons dry buttermilk; 1 teaspoon paprika; 1/2 teaspoon garlic powder

Submitted by GingerlyJ

"This is the healthier version of the canned soup and french fried onion favorite we see so often on holiday tables. You can find buttermilk powder in the baking section of the store or with the powdered milk. I used saco buttermilk blend. and don;t get cooking sherry as it is high in sodium"

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Ready In:: 45mins
Ingredients:: 15
Yields:: 6 cups
Serves:: 6

ingredients

3 tablespoons canola oil
1 medium sweet onion, half diced, half thin sliced
8 ounces shiitake mushrooms, chopped
1 tablespoon onion powder
1 ¹⁄₄ teaspoons salt
¹⁄₂ teaspoon dried thyme
¹⁄₂ teaspoon fresh ground pepper
²⁄₃ cup all-purpose flour, divided
1 cup low-fat milk
3 tablespoons dry sherry
1 lb frozen French-cut green beans
¹⁄₃ cup reduced-fat sour cream
3 tablespoons dry buttermilk
1 teaspoon paprika
¹⁄₂ teaspoon garlic powder

directions

1.Preheat oven to 400°F Coat a 2 1/2-quart baking dish with cooking spray.
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.
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.
4.Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.

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RECIPE SUBMITTED BY

GingerlyJ

Even though I am still young (25) Life experince has aged me alot. I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own. As a latch key kid I cooked for my four younger brothers and sisters. My mom ran a small deli before she died when I was 17 so alot of my recies debuted there. Now I run my own catering Buisness. I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three. We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me. I am writing a cookbook with the hopes that when I pass I can leave my recipes for them My cookbook collection has now reached over 1200. Thank you for trying and reviewing my recipes.. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">

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