Crunchy Panko, creamy mushroom soup, crisp fresh green beans, savory garlic and onions — I could go on and on about all the things right with this dish.
Green Bean casserole is one of those dishes that’s kind of synonymous with Thanksgiving and this is just another twist on that dish.
Last year I shared a delicious Soy Turkey Brine Recipe with y’all so this year when Kikkoman sent me some more of their goodies to play with for Thanksgiving — I decided to tackle a side dish.
They sent a recipe for Panko Crusted Green Bean Casserole and I thought BRILLIANT, except I prefer to use my own recipe and just top IT with Panko and um.. YUM.
One and one half pounds fresh green beans with the ends snapped off.
Cook the green beans until just tender — we like our green beans to still have a bit of a crunch to them — remove from heat, drain and set aside
Slice 1 pound of mushrooms, 1 medium onion and 5 garlic cloves
Melt 1/2 a stick of butter in a medium skillet and saute’ the onions, garlic and mushrooms until soft and tender and smelling like a little slice of heaven
Add in 1 (1o oz) can of low sodium Cream of Mushroom soup and 1/4 C worcestershire sauce (you could always sub. low sodium soy sauce for the worcestershire sauce) cook, stirring occasionally, until the mixture is bubbly — and once again — THE SMELL!!!!!!!!
Now, mix the creamy sauce mixture with your cooked green beans and resist the urge to snarf it all down at once. Although — a tiny taste test just to make sure you like your seasonings… I’m totally on board with that, in fact, I highly recommend it
Place all this in an 8X8 baking dish and top with 1 Cup Panko Bread Crumbs.
Bake at 350 for about 15 minutes — or until the sauce is all bubbly. Then, turn the broiler on high and WATCH IT CAREFULLY turn the Panko topping into golden brown crispy crunchy deliciousness
Do you have a favorite twist on a Thanksgiving Side Dish? A favorite traditional side dish? [/donotprint]
Recipe: Panko Crusted Green Bean Casserole
- 1 1/2 lb fresh green beans, with the ends trimmed
- 1 medium yellow onion, chopped
- 1 lb fresh mushrooms, sliced
- 3 to 8 garlic cloves, minced
- 1 ( 10 oz) can Low Sodium Cream of Mushroom Soup
- 1/4 C Worcestershire (or Soy) Sauce
- 1 C Panko Bread Crumbs
- Snap the ends off the green beans and cook until they’ve reached your preferred tenderness. This can be through boiling or steaming, I prefer steaming them.
- Pre-heat oven to 350 F
- When they’re done, remove them from heat and set aside
- Chop the onion, mince the garlic and slice the mushrooms
- Heat 1/2 stick of butter over medium heat and saute’ the mushrooms, onion and garlic until they become tender and it smells like heaven in your kitchen.
- Add in the Cream of Mushroom Soup and Worcestershire (or Soy) Sauce and cook until bubbly and the smell makes you want to risk your tastebuds and lick the hot scalding mixture straight out of the skillet (don’t)
- Combine the creamy delicious mixture with the green beans and pour into an 8X8 baking dish.
- Top with 1 C Panko Bread Crumbs
- Bake for about 15 minutes or until the creamy mushroom, onion, garlic, soup mixture is all hot and bubbly
- Turn on your broiler and keeping a close eye on it, brown the Panko to a rich golden brown crispy deliciousness.
* You could use canned green beans if you can’t get fresh ones
Number of servings (yield): 6
Yes, I got a box full of Kikkoman sauces and Panko Bread Crumbs to play with. No, I wasn’t asked to write a post. No, I’m not being paid for my recipe or thoughts. Yes — I do have 3 coupons to give away — because I can. The Coupons are for a free Kikkoman product. Want one? Leave a comment. I’ll pick someone on Wednesday
Happy Mouthwatering Monday! Can’t wait to see what y’all have been cooking up!
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