‘Tis the season for carbs, casserole, & candy, so let’s try to keep it clean with some changes to some favorites.

Green Bean Casserole
-3 tablespoons canola oil (divided)
-1 medium sweet onion diced (divided)
-8 ounces mushrooms (chopped)
-1 tablespoon onion powder
-1 1/4 teaspoons salt (divided)
-1/2 teaspoon dried thyme
-1/2 teaspoon freshly ground pepper
-2/3 cup all purpose flour (divided)
-1 cup low-fat milk
-3 tablespoons dry sherry (located w/ other fortified wines)
-1 pound of frozen or canned green beans
-1/3 cup reduced fat sour cream
-3 tablespoons buttermilk powder
-1 teaspoon paprika
-1/2 teaspoon garlic powder

Preheat oven to 400°F.
1. Coat a 2½-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 ⅓ cup flour over the vegetables; stir to coat. Add milk and sherry 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 ⅓ cup flour, paprika, garlic powder 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.

Maple Glazed Sweet Potatoes
-2 1/2 pounds of sweet potatoes, peeled and cubed
-1/3 cup pure maple syrup
-2 tablespoons butter, melted
-1 tablespoon lemon juice
-1/2 teaspoon salt
-Freshly ground pepper to taste

1. Preheat oven to 400

2. Arrange sweet potatoes in an even layer in a 9-by-3 inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in a small bowl. Pour the mixture over the sweet potatoes; toss to coat

3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir, and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.