Green Bean Casserole from Scratch
Details
- Serving Size: 6
- Vegetarian: True
- Weight Watchers: 6 Points
Cuisine
- American
- side dish
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 3 tablespoons canola oil, divided
- 1 medium onion, half diced and other half thinly sliced
- 8 ounces mushrooms, chopped
- 1 tablespoon onion powder
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon thyme
- 1/2 teaspoon freshly ground pepper
- 2/3 cup all-purpose flour, divided
- 1 cup low-fat milk
- 3 tablespoons dry sherry (a fortified wine)
- 1 pound fresh green beans (about 4 cups), cut in half
- 1/3 cup sour cream
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
Instructions
Preheat oven to 400F. Coat a 2 1/2-quart baking dish with cooking spray.
Cook green beans in boiling salted water until crisp and tender.
Heat 1 tablespoon oil in a large saucepan over medium heat.
Sprinkle 1/3 cup flour over the vegetables; stir to coat.
Transfer to the prepared baking 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 to oil and cook, turning once or twice, until golden and crispy, 4 to 5 minutes.
Spread the onion topping over the casserole.
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