Creamy Green Bean Bake With Crumb Topping
(from saymyname’s recipe box)
Source: Diane Phillips
Serves 6 peopleCategories: Beans (Long), Casserole, Side Dish
Ingredients
- 1 lb green beans, ends trimmed (a combination of yellow and green beans)
- 6 tablespoons unsalted butter
- 1/4 cup unbleached all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 teaspoons sugar
- 2 cups sour cream (do not use low-fat)
- 2 cups finely shredded swiss cheese
- 1/2 cup panko (or dried bread crumbs)
Directions
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Bring a big pot of salted water to a boil and blanch the beans for 2 minutes; drain and set aside.
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Coat the inside of a 9- or 10-inch square baking dish with cooking spray; set aside.
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Melt 4 tablespoons butter in a saucepan over medium heat.
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Stir in the flour, salt, pepper, and sugar, stirring until the mixture bubbles.
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Decrease the heat, stir in the sour cream, and whisk until the mixture has thickened.
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Fold in the cooked beans and toss to coat.
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Spread the beans in the prepared baking dish, and sprinkle evenly with cheese.
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Melt the remaining 2 tablespoons butter, blend with the panko, and sprinkle the top of the casserole with the crumbs.
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Bake in a preheated 350° oven fro 20-25 minutes, until the sauce is bubbling and the crumbs are golden brown; serve immediately.
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Make Ahead instructions: after step 8-Cover and refrigerate for up to 2 days (not suitable for freezing).
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Preheat oven to 350°; let casserole come to room temperature for about 30 minutes.
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Bake for 20-25 minutes, until the sauce is bubbling and the crumbs are golden brown; serve immediately.