Skinny green bean casserole

We created a lighter version of the classic green bean casserole with mushrooms and crispy onions, and we think it tastes even better than the original!

Total Time: 55 min.

Prep Time: 15 min.

Cooking Time: 40 min.

Yield: 8 servings

Ingredients:

5 Tbsp. whole wheat purpose flour, divided use

½ tsp. paprika

½ tsp. garlic powder

1 medium onion, (½ onion thinly sliced, ½ onion chopped), divided use

3 tsp. olive oil, divided use

8 oz sliced mushrooms

½ tsp. onion powder

3 fresh thyme sprigs, leaves removed and chopped, stems discarded

½ tsp. sea salt

½ tsp. ground black pepper

½ cup nonfat milk

2 Tbsp. dry sherry wine

1 lb. frozen French-cut green beans

1 cup nonfat plain yogurt

Preparation:

1. Preheat oven to 400° F.

2. Combine 2 Tbsp. flour, paprika, and garlic powder in a medium bowl; mix well.

3. Add sliced onion; mix until well coated. Set aside.

4. Heat 2 tsp. oil in large nonstick skillet over medium-high heat.

5. Add sliced onion mixture; cook, turning once or twice, for 3 to 5 minutes, or until golden brown and crisp. Remove from skillet and place on a paper towel. Set aside. Wipe skillet clean.

6. Heat remaining 1 tsp. oil in skillet over medium-high heat.

7. Add chopped onions; cook, stirring frequently, for 2 to 4 minutes, or until translucent.

8. Add mushrooms; cook, stirring frequently, for 5 to 6 minutes, or until the liquid released from mushrooms is almost completely evaporated.

9. Add remaining 3 Tbsp. flour, onion powder, thyme, salt, and pepper; mix until vegetables are coated.

10. Add milk and sherry; cook, stirring frequently, for 4 to 5 minutes, or until bubbly and slightly thickened.

11. Add green beans; cook, stirring frequently, for 2 to 3 minutes, or until heated through.

12. Add yogurt; mix until combined.

13. Place green bean mixture in casserole dish. Top with onion mixture.

14. Bake for 10 to 15 minutes, or until casserole is bubbly.