3 tbsps. oil, divided
1 medium sweet onion (half diced, half thinly sliced), divided
8 oz. mushrooms, chopped
1 tbsp. onion powder
1¼ tsps. salt, divided
½ tsp. dried thyme
½ tsp. freshly ground pepper
²_⁄3 cup flour, divided
1 cup milk
3 tbsps. chicken broth
1 lb. French-cut green beans (about 4 cups)
⅓ cup sour cream
1 tsp. paprika
½ tsp. garlic powder

Preheat oven to 400°. Coat a 2½ quart baking dish with butter. Heat 1 tbsp. oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 mins. Stir in mushrooms, onion powder, 1 tsp. salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 mins.

Sprinkle ⅓ cup flour over the vegetables; stir to coat. Add milk and chicken broth and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 min. Stir in sour cream. Transfer to the prepared baking dish.

Whisk the remaining ⅓ cup flour, paprika, garlic powder and the remaining ¼ tsp. salt in a shallow dish. Add sliced onion; toss to coat.

Heat the remaining 2 tbsps. oil in a large 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 mins. Spread the onion topping over the casserole.

Bake the casserole until bubbling, about 15 mins. Let cool for 5 mins. before serving.

Makes 6 servings

¾ cup: 7 g protein, 212 calories