Creamy Green Bean Bake With Crumb Topping

1. 1

   Bring a big pot of salted water to a boil and blanch the beans for 2 minutes; drain and set aside.

2. 2

   Coat the inside of a 9- or 10-inch square baking dish with cooking spray; set aside.

3. 3

   Melt 4 tablespoons butter in a saucepan over medium heat.

4. 4

   Stir in the flour, salt, pepper, and sugar, stirring until the mixture bubbles.

5. 5

   Decrease the heat, stir in the sour cream, and whisk until the mixture has thickened.

6. 6

   Fold in the cooked beans and toss to coat.

7. 7

   Spread the beans in the prepared baking dish, and sprinkle evenly with cheese.

8. 8

   Melt the remaining 2 tablespoons butter, blend with the panko, and sprinkle the top of the casserole with the crumbs.

9. 9

   Bake in a preheated 350 oven fro 20-25 minutes, until the sauce is bubbling and the crumbs are golden brown; serve immediately.

10. 10

    Make Ahead instructions: after step 8Cover and refrigerate for up to 2 days (not suitable for freezing).

11. 11

    Preheat oven to 350; let casserole come to room temperature for about 30 minutes.

12. 12

    Bake for 20-25 minutes, until the sauce is bubbling and the crumbs are golden brown; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.