Prep 30 mins
Cook 15 mins
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
- 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
- 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.