Green Bean Casserole

3 Tbsp. oil, divided

1 medium sweet onion (half diced, half thinly sliced), divided

8 oz. mushrooms, chopped

1 Tbsp. onion powder

1 ¼ tsp. salt, divided

½ tsp. dried thyme

½ tsp. freshly ground pepper

2/3 c. all purpose flour, divided

1 c. milk

3 Tbsp. dry sherry

1 pound frozen French-cut green beans (about 4 c.)

1/3 c. sour cream

3 Tbsp. buttermilk powder

1 tsp. paprika

½ tsp. garlic powder

Preheat oven to 400 degrees F.  Coat a 2 ½-quart baking dish with cooking spray.  Heat 1 Tbsp. oil in a large saucepan over medium heat.  Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 min.  Stir in mushrooms, onion powder, 1 tsp. salt, thyme and pepper.  Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 min.  Sprinkle 1/3 c. 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 min.  Stir in sour cream and buttermilk powder.  Transfer to a baking dish.  Whisk the remaining 1/3 c. flour, paprika, garlic powder and the remaining ¼ tsp. salt in a shallow dish.  Add sliced onion; toss to coat.  Heat the remaining 2 Tbsp. 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 min.  Spread the onion topping over the casserole.  Bake the casserole until bubbling, about 15 min.  Let cool for 5 min. before serving.  Taken from Eating Well magazine December 2008.


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