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Panko Parmesan Topped Green Bean Casserole

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 Fresh green beans, caramelized onion, mushrooms and a homemade béchamel sauce combine with a crunchy Kikkoman Panko Bread Crumb topping to create this scrumptious panko Parmesan Topped Green Bean Casserole.  A fresh take on a holiday classic.

Panko Parmesan Topped Green Bean Casserole

Every year I look forward to Thanksgiving. It really is one of my favorite holidays. I love that it’s focused on family and friends, sitting around the table, sharing a good meal.  In my opinion, it’s one of the few holidays that hasn’t been overly commercialized and has remained true to its spirit.

I’ve been hosting our family’s Thanksgiving celebration for many years and I still enjoy having everyone over.  Much of the menu remains the same year after year, but every once in a while, I like to tweak a favorite recipe or come up with a new recipe altogether.  That’s the case this year with this Panko Parmesan Topped Green Bean Casserole.

Panko Parmesan Topped Green Bean Casserole

 

For years, I’ve been making a relatively simple green bean dish that we all love, but I thought it was time to break out of my box and try something new.  Green bean casserole is certainly not a new thing, but I felt it was a recipe could be improved with some updating.

The first step to updating this casserole was to freshen up the ingredients with fresh green beans, caramelized onions, fresh mushrooms and homemade béchamel.  Every green bean casserole needs a crunchy topping, so I combined Kikkoman Panko Bread Crumbs, Parmesan, parsley and melted butter to get that delicious crunch.

Panko Parmesan Topped Green Bean Casserole

I love using Kikkoman Panko Bread Crumbs because they’re made with custom baked bread that makes airy, crispy crumbs, and they’re toasted to a delicate crunch that won’t burn as easily.  That means my topping ended up extra crispy and delicious.  

The bread crumbs come packed in a resealable bag that helps them to stay fresh longer, which I love because that means no waste.

Panko Parmesan Topped Green Bean Casserole

This casserole does involve a few steps, but the great thing is, you can do most of the preparation ahead of time.  The onion and mushrooms can be cooked up to a couple of days ahead of time and stored in the fridge.  

It’s also fine to make the béchamel sauce up to a day ahead of time and store in the fridge.  If the sauce seems a little too thick when you’re ready to assemble the casserole, just thin it out with a little bit more milk.

On the day, you’re ready to serve this Panko Parmesan Topped Green Bean Casserole, all you need to do is prepare the panko topping.  Everything else is ready to be assembled.  Once the casserole is assembled, it’s ready to bake according to the instructions.

Do you have a favorite Thanksgiving recipe that you’ve updated?  Let me know in the comments below, I’d love to here about it!

 

Panko Parmesan Topped Green Bean Casserole

Yield: 8-10

Panko Parmesan Topped Green Bean Casserole

Panko Parmesan Topped Green Bean Casserole

Fresh green beans, caramelized onion, mushrooms and a homemade béchamel sauce combine with a crunchy bread crumb topping to create this scrumptious panko Parmesan Topped Green Bean Casserole.  A fresh take on a holiday classic.

Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 6 tbsp butter, divided
  • 2 tbsp olive oil, divided
  • 1 large sweet onion, sliced
  • 1 (8 oz) pkg sliced cremini mushrooms
  • 3 cloves garlic
  • 3 tbsp flour
  • 3 cups whole milk
  • 2 tsp Worcestershire sauce
  • 6-7 shakes tabasco sauce
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp fresh thyme, minced
  • ¼ cup grated parmesan
  • 2 lbs fresh French style green beans, rinsed and stems removed
  • ½ cup Kikkomon Panko Bread Crumbs
  • ⅓ cup grated parmesan
  • 2 tbsp fresh parsley, minced

Instructions

  • Preheat oven to 350 degrees.
  • Heat 1 tbsp butter and 1 tbsp olive oil in a skillet over medium low heat.
  • Add sliced onion and cook, stirring often, until onion is golden brown and caramelized, about 30 minutes.
  • Remove onion from skillet and set aside.
  • Heat remaining 1 tbsp olive oil in the same skillet over medium heat.
  • Add mushrooms and sauté until browned, about 10 minutes.
  • Remove from skillet and set aside with onion.
  • Heat 3 tbsp butter in a 2 quart saucepan over medium heat.
  • Add garlic and cook for 1 minute, until garlic is fragrant.
  • Whisk in flour and let cook for another minute.
  • Gradually whisk in milk, being careful not to let lumps form.
  • Bring mixture to a bubble and cook until sauce has thickened, continuing to whisk.
  • Whisk in Worcestershire sauce, tabasco, salt, pepper, thyme and ¼ cup parmesan.
  • In a large bowl, combine onion, mushrooms, green beans.
  • Pour sauce over mixture and stir until well coated.
  • Transfer mixture to a 9x13 baking dish or a large cast iron skillet that's been coated with cooking spray.
  • Melt remaining 2 tbsp butter.
  • Combine with panko, ⅓ cup parmesan and parsley, until mixture is well coated with the butter.
  • Top green bean mixture with panko mixture.
  • Bake in preheated oven for 45 minutes, until topping is browned and beans are crisp tender.
  • Nutrition Information:

    Yield:

    10

    Serving Size:

    1

    Amount Per Serving: Calories: 610Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 66mgSodium: 728mgCarbohydrates: 88gFiber: 5gSugar: 76gProtein: 17g

     

     

     

     

    ENJOY!

    Panko Parmesan Topped Green Bean Casserole

     

     

     

    Be sure to visit the Kikkoman Brand Page on BlogHer.com where you can read other bloggers’ posts!

     

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