3 tbsp. canola oil
1 medium sweet onion (half diced, half thinly sliced)
8 oz. mushrooms, chopped
1 tbsp. onion powder
½ tsp salt
½ tsp dried thyme
½ tsp freshly ground pepper
2/3 c whole wheat flour
1 c low-fat milk
3 tbsp. dry sherry
1 lb. frozen green beans
1/3 c plain Greek yogurt
1 tsp paprika
½ tsp garlic powder
1. Preheat oven to 400 F. Coat a 2 ½ -quart baking dish with cooking spray.
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. Stir in mushrooms, onion powder, ¼ tsp salt, thyme, and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3-5 minutes. Sprinkle 1/3 c 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 Greek yogurt. Transfer to the prepared baking dish.
3. Whisk the remaining 1/3 c flour, paprika, garlic powder, and the remaining ¼ 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, 4-5 minutes. Spread the onion tipping over the casserole.
4. Bake the casserole until bubbling, about 15 minutes. Let sit for 5 minutes before serving.
Serving Size: ¾ c, makes 6 servings
Recipe Adapted From: http://www.eatingwell.com