We are the clay, you are the potter; we are all the work of your hand. ~Isaiah 64:8

Thursday, November 20, 2008

Lighter Green Bean Casserole

We've never had the "green bean casserole" tradition at our Thanksgiving - I often fix broccoli or something. I've thought about fixing lima beans (this will sound crazy, but my kids adore limas...adore them). But this recipe has me taking a second look - mostly because it doesn't use canned soup.

As listed in the Charlotte Observer:
This is almost as easy as the can-opener classic, and much tastier. Adapted from “Eating Well: Comfort Food Made Healthy,” by Jessie Price and the editors of Eating Well magazine (Countryman Press, 2009).

3 tablespoons canola oil, divided
1 medium sweet onion, half diced and half thinly sliced, divided
8 ounces sliced fresh mushrooms, chopped
1 tablespoon onion powder
1 1/4 teaspoons salt, divided
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
2/3 cup all-purpose flour, divided
1 cup low-fat or fat-free milk
3 tablespoons dry sherry
1 (16-ounce) bag frozen French-cut green beans (about 4 cups)
1/3 cup reduced-fat sour cream
3 tablespoons buttermilk powder (see note)
1 teaspoon paprika
1/2 teaspoon garlic powder

COAT a 2 1/2-quart baking dish with cooking spray.

HEAT 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushrooms have released their juices and the juice has mostly evaporated, 3 to 5 minutes.

SPRINKLE 1/3 cup flour over the vegetables, stirring to coat. Stir in milk and sherry and bring to a simmer, stirring often, until sauce starts to thicken. Stir in frozen green beans and cook until heated through, about 1 minute. Remove from heat and stir in sour cream and buttermilk powder. Transfer to the prepared baking dish. (Can be made to this point about 3 hours ahead and refrigerated.)

WHISK remaining 1/3 cup flour, paprika, garlic powder and remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion, breaking it apart into strands, and toss to completely coat with flour.

HEAT remaining 2 tablespoons oil in a large, nonstick skillet over medium-high heat. Add onion and any remaining flour mixture and cook, stirring often, until golden and flour bits are crispy, 4 to 5 minutes. Spread over the casserole.

BAKE in a 400-degree oven until bubbling, about 15 minutes.

NOTE: Look for buttermilk powder, such as Saco brand, in the supermarket with the canned milk. After opening the canister, store it in the refrigerator. It will keep indefinitely.

Yield: 6 servings.

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