Glenda Hardin was our Recipe Winner last week!

By Nori Hongo on 27 December 2010 - 3:10pm

Congratulations Glenda!

Green Bean Casserole:  This healthy revision of green bean casserole skips the canned soup and all the fat and sodium that come with it.  Our white sauce with sliced fresh mushrooms, sweet onions and low-fat milk make a creamy rich casserole

Ingredients:

  • 3 T  Canola Oil, divided
  • 1 Medium sweet onion (half diced, half thinly sliced) divided
  • 8 oz mushrooms, chopped
  • 1 T Onion Powder
  • 1-1/4 tea. salt, divided
  • ½ tea. freshly ground pepper
  • ½ tea. dried thyme
  • 2/3 Cup all purposed flour, divided
  • 1 Cup low-fat milk
  • 3 T dry sherry (*see ingredient note)
  • 1 lb Frozen French-Cut Green Beans; about 4 cups
  • 1/3 Reduced fat sour cream
  • 3 T Buttermilk powder (see ingredient note)
  • 1 tea. paprika
  • ½ tea. garlic powder

Instructions:

  1. Preheat oven to 400.  Coat a 2-1/2 qt baking dish with cooking spray.
  2. Heat 1 T 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, 3-5 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 ¼ teaspoon salt in a shallow dish.  Add sliced onion, toss to coat.  Heat the remaining 2 T 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 until bubbling, about 15 minutes.  Let cool for 5 minutes & serve.

Makes 6 servings:   ¾ Cup each.  212 Cal per serving 

*Ingredient Notes:  * Don’t use the high-sodium “cooking sherry” sold in many supermarkets.  Instead purchase dry sherry sold with other fortified wines.

*Look for buttermilk powder such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.