Green bean casserole

Ingredients:

• 3 tablespoons canola oil
• 1 medium sweet onion
• 8 ounces mushrooms
• 1 tablespoon onion powder
• ½ teaspoons salt
• ½ teaspoon dried thyme
• ½ teaspoon pepper
• 2/3 cup all-purpose flour
• 1 cup fat free milk
• 3 tablespoons white wine
• 1 pound frozen green beans
• 1/3 cup fat free sour cream
• 3 tablespoons buttermilk powder
• 1 teaspoon paprika
• ½ teaspoon garlic

Directions:

1. Preheat oven to 400°F. Coat a 2 ½ quart baking dish with cooking spray.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and wine and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
3. Whisk the remaining 1/3 cup flour, paprika, garlic and the remaining ¼ teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
4. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.