Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 4 16 oz cans butter beans and/or great northern beans, rinsed and drain
• 1 8 oz container dairy sour cream
• 3/4 cup chicken or vegetable broth
• 1 tablespoon flour
• 1 tablespoon fresh rosemary
• 1 tablespoon dijon mustard
• 1/4 teaspoon pepper
• 1/2 cup panko
• 2 tablespoons chopped italian parsley
• 2 teaspoons finely shredded lemon peel

Directions

1. eheat the oven to 325. In a skillet heat oil over medium heat. Cook onion in oil until tender.

2. Transfer to a large bowl and add beans; set aside.

3. In another bowl whisk together sour cream, broth, flour, rosemary, mustard and pepper. Stir into bean mixture.

4. Transfer to 2 quart rectangular baking dish. Bake, covered, 30 minutes. Remove cover. Sprinkle with Panko and bake uncovered, 15 minutes or until hot and bubbling and crumbs are golden.

5. Sprinkle with parsley and lemon peel before serving.

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