Crispy Onion-Green Bean-Mushroom Casserole
(makes 10 servings)
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
For topping:
2 medium yellow onions, quartered and thinly sliced
1/4 cup white whole wheat flour
1 teaspoon kosher salt
Olive oil, for baking sheet
For filling:
2 pounds fresh green beans, rinsed, trimmed and cut into 1-inch pieces
2 tablespoons olive oil
1 medium yellow onion, quartered and thinly sliced
1 pound fresh mushrooms, stemmed and sliced 1/4-inch thick
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt, divided (optional)
1-1/2 teaspoons dry sherry (optional)
1/4 teaspoon freshly ground nutmeg
2 cups fat-free low-sodium vegetable broth
1/4 cup white whole wheat flour
1-1/2 cups plain low-fat Greek yogurt
2 tablespoon Dijon mustard
Instructions
For the topping:
Heat oven to 400°F and arrange a rack in the middle. Combine the onions, flour, and kosher salt in a large mixing bowl and toss to combine. Brush a rimmed baking sheet with a thin layer of olive oil and evenly spread the onions on the pan.
Bake, stirring a few times, until golden brown, approximately 30 minutes. Remove from the oven and set aside until ready to use. Can be made up to 2 days ahead and stored in an airtight container at room temperature.
For the filling:
Heat oven to 350°F and arrange a rack in the middle.
While the topping is roasting, prepare the beans. Bring a pot of water to a boil over high heat. Add 1/4 teaspoon of kosher salt to the beans and cook until bright green, about 2 minutes. Drain and immediately plunge beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Heat the oil in a large pan over medium-high heat. When it shimmers, stir in the onion and cook until just softened. Stir in the mushrooms, thyme, remaining kosher salt, and some freshly ground black pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, about 5 minutes.
Stir in the sherry, if using, and cook until alcohol smell is gone. Add nutmeg, sprinkle the flour over the mixture, stir to combine, and cook for 1 minute. Stir into the broth and simmer until just starting to thicken. Remove from heat, stir in the green beans, 1/4 teaspoon kosher salt and pepper, yogurt and mustard.
Turn into a 2- or 3-quart baking dish, and sprinkle the top with the roasted onions. Bake until bubbly, approximately 15 minutes. Remove and serve warm.
Nutritional information (per serving)
Calories: 120
Fat calories: 35
Total fat: 3.5 grams
Saturated fat: 1 gram
Cholesterol: 0 milligrams
Sodium: 590 milligrams
Total carbohydrates: 18 grams
Fiber: 4 grams
Sugars: 7 grams
Protein: 7 grams
Vitamin A IUs: 10%
Vitamin C: 0%
Calcium: 8%
Iron: 8%
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