Substances:
- 3 tablespoons canola oil, divided
- 1 medium onion, half diced and various half thinly sliced
- 8 oz mushrooms, chopped
- 1 tablespoon onion powder
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon thyme
- 1/2 teaspoon fresh pepper
- 2/3 cup all-aim flour, divided
- 1 cup low-fat milk
- 3 tablespoons dry sherry (a fortified wine)
- 1 pound unique green beans (about 4 cups), scale again in half
- 1/3 cup sour cream
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
Instructions:
- Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
- Cook green beans in boiling salted water till crisp.
- Warm 1 tablespoon oil in a big saucepan over medium heat. Add diced onion and cook till softened and translucent, about 4 minutes. Mix mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook 3 to 5 minutes. Sprinkle 1/3 cup flour over the greens; let coat. Add milk and sherry and bring to a simmer, stirring regularly to decrease flour lumps. Mix in green beans and return to a simmer. Cook stirring, till heated well, about 1 minute. Add in bitter cream. Transfer to the ready baking dish.
- Put the final 1/3 cup flour, paprika, garlic powder and the final 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Warm the final 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion and cook, turning over from time to time, till golden and crispy, 4 to 5 minutes. Pour the onion topping over the casserole.
- Bake the casserole, about 15 minutes. Let cool for 5 minutes, then serve.