Healthy Green Bean Casserole with Sherry Mushrooms from My Smart Chef

Cut the calories in the Thanksgiving favorite with this recipe from a healthy Houston's My Smart Chef

Serves: 8

Ingredients:

• 2 pounds green beans, trimmed (halved if you desire more like the canned version)
• 2 Tablespoons extra virgin olive oil
• 3 cups chopped sweet onions (about 2 medium)
• 1/2 teaspoon dried thyme
• 1 16 ounce packed of pre-sliced mushrooms (go with your favorite if you have one)
• 1/3 cup dry sherry
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 3 tablespoons oat flour
• 1 cup reduced-sodium chicken broth
• 1 cup canned, fried onions (substitute whole wheat bread crumbs for an even healthier version)
• 1/2 cup grated reduced-fat Parmesan cheese

Instructions:

1. Pre-heat oven to 425 degrees.
2. Steam green beans in the microwave by cooking on high for 3 minutes in a shallow dish with about a inch of water in the bottomand then drain.
3. Add the oil to a large skillet over medium-high heat. Once the oil is hot, add the onions and dried thyme and sautee until onions have softened, about 5 minutes. Add mushrooms and sautee 8-10 minutes, stirring occasionally.
4. Add the sherry, salt and pepper and cook for 2 minutes, allowing most of the liquid to evaporate.
5. Whisk in the flour, stirring constantly and cook 1-2 minutes. Gradually add the chicken broth, stirring constantly and bring to a boil. Cook until sauce has thickened, continuing to stir.
6. Coat a glass baking dish with cooking spray and add green beans. Top with mushroom mixture evenly. Finally, top with the fried onions.
7. Bake at 425 for 15-20 minutes or until top has lightly browned.