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Green Bean and Bacon Casserole

Ingredients:
1/2 lb. center cut bacon, diced
3 tablespoons canola oil, divided
1 medium onion, half diced and other half thinly sliced
8 ounces mushrooms, chopped
1 1/4 teaspoons salt, divided
1/2 teaspoon thyme
1/2 teaspoon freshly ground pepper
2/3 cup all-purpose flour, divided
1 cup low-fat milk
3 tablespoons dry sherry (a fortified wine)
1 pound fresh green beans (about 4 cups), cut in half
1/3 cup sour cream
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon onion powder

Directions:
Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
In a frying, cook bacon until crispy.
Cook green beans in boiling salted water until crisp and tender.
Heat 1 tablespoon oil in a large saucepan over medium heat.
Add 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. Sprinkle 1/3 cup flour over the vegetables; stir to coat.
Add 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 and bacon. Transfer to the prepared baking dish.
Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining
1/4 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 to oil and cook, turning once or twice, until golden and crispy, 4 to 5 minutes.
Spread the onion topping over the casserole.
Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.