Dr. Nandi’s Green Bean Casserole

Dr. Nandi’s Green Bean Casserole

  • 3 Tbsp olive oil (divided)
  • 1 medium sweet onion ((half diced, half thinly sliced), divided)
  • 8 oz mushrooms (chopped)
  • 1 Tbsp onion powder
  • 1 1/4 tsp salt (divided)
  • 1/2 tsp dried thyme
  • 1/2 tsp freshly ground pepper
  • 2/3 cup all-purpose flour (divided)
  • 1 cup low-fat milk
  • 3 Tbsp dry sherry
  • 1 lb frozen French-cut green beans
  • 1/3 cup reduced-fat sour cream
  • 3 Tbsp buttermilk powder
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  1. Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with avocado oil
  2. Heat 1 Tbsp  oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes.
  3. Stir in mushrooms, onion powder, 1 tsp salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes.
  4. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often.
  5. 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.
  6. Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 tsp  salt in a shallow dish.
  7. Add sliced onion; toss to coat. Heat the remaining 2 Tbsp oil in a large nonstick skillet over medium-high heat.
  8. 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.
  9. Bake the casserole until bubbling, about 15 minutes.
  10. Let cool for 5 minutes before serving.