Green Bean Casserole from Scratch

Ingredients

• •3 tablespoons canola oil
• •1 medium onion
• •8 ounces mushrooms
• •1 tablespoon onion powder
• •1¼ teaspoons salt
• •½ teaspoon thyme
• •½ teaspoon pepper
• •⅔ cup flour
• •1 cup milk
• •3 tablespoons sherry
• •4 cups green beans
• •⅓ cup cream
• •1 teaspoon paprika
• •½ teaspoon garlic powder

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Method

From foodista.com — read the original

1. 1Preheat oven to 400F. Coat a 2 1/2-quart baking dish with cooking spray.
2. 2Cook green beans in boiling salted water until crisp and tender.
3. 3Heat 1 tablespoon oil in a large saucepan over medium heat.
4. 4Add diced onion and cook until softened and translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook another 3 to 5 minutes.
5. 5Sprinkle 1/3 cup flour over the vegetables; stir to coat.
6. 6Add milk and sherry and bring to a simmer, stirring often to reduce flour lumps. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream.
7. 7Transfer to the prepared baking dish.
8. 8Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish.
9. 9Add sliced onion; toss to coat.
10. 10Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat.
11. 11Add the onion to oil and cook, turning once or twice, until golden and crispy, 4 to 5 minutes.
12. 12Spread the onion topping over the casserole.
13. 13Bake the casserole until bubbling, about 15 minutes.
14. 14Let cool for 5 minutes before serving.