Dr. Nandi’s Green Bean Casserole
Use organic ingredients whenever possible.
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
Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with avocado oil
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.
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.
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.
Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 tsp salt in a shallow dish.
Add sliced onion; toss to coat. Heat the remaining 2 Tbsp 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.
Bake the casserole until bubbling, about 15 minutes.
Let cool for 5 minutes before serving.
The Health Benefits of Green Beans
Find out why adding Green Beans to your diet will help make you your own Health Hero. Find out more about the Health Benefits of Green Beans.