Green bean Casserole
Total Time: 55min
Prep Time: 15min
Cook Time: 40min
Recipe type: Lunch/Dinner
Serves: 8 servings, ½ cup each
5 Tbsp. whole wheat purpose flour, divided use
½ tsp. paprika
½ tsp. garlic powder
1 medium onion, (½ onion thinly sliced, ½ onion chopped), divided use
3 tsp. olive oil, divided use
8 oz sliced mushrooms
½ tsp. onion powder
3 fresh thyme sprigs, leaves removed and chopped, stems discarded
½ tsp. sea salt
½ tsp. ground black pepper
½ cup nonfat milk
2 Tbsp. dry sherry wine
1 lb. frozen French-cut green beans
1 cup nonfat plain yogurt
Preheat oven to 400° F.
Combine 2 Tbsp. flour, paprika, and garlic powder in a medium bowl; mix well.
Add sliced onion; mix until well coated. Set aside.
Heat 2 tsp. oil in large nonstick skillet over medium-high heat.
Add sliced onion mixture; cook, turning once or twice, for 3 to 5 minutes, or until golden brown and crisp. Remove from skillet and place on a paper towel. Set aside. Wipe skillet clean.
Heat remaining 1 tsp. oil in skillet over medium-high heat.
Add chopped onions; cook, stirring frequently, for 2 to 4 minutes, or until translucent.
Add mushrooms; cook, stirring frequently, for 5 to 6 minutes, or until the liquid released from mushrooms is almost completely evaporated.
Add remaining 3 Tbsp. flour, onion powder, thyme, salt, and pepper; mix until vegetables are coated.
Add milk and sherry; cook, stirring frequently, for 4 to 5 minutes, or until bubbly and slightly thickened.
Add green beans; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
Add yogurt; mix until combined.
Place green bean mixture in casserole dish. Top with onion mixture.
Bake for 10 to 15 minutes, or until casserole is bubbly.
Nutritional Information (per serving):
Total Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 1 mg
Sodium: 199 mg
Carbohydrates: 14 g
Fiber: 3 g
Sugars: 6 g
Protein: 5 g