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


  • 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.
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