Asian Green Bean Casserole

READY IN: 30mins
Recipe by Elmotoo

A new twist on an old favorite. I don't generally care for the cream of whatever versions, so for RSC #15, I developed my own version with an Asian flair inspired by the panko bread crumbs in the ingredient list. Full of flavor & fresh ingredients!

Top Review by twissis

We love Asian food, but I am sorry to say this recipe did not work at all well for us. Asian foods are typically lightly-sauced, the amt of the sour cream sauce was excessive for the amt of green beans & IMHO the sour cream was the culprit of our disfavor. Asian foods very rarely (if at all) use dairy products as most Asians find the mere smell of them unpleasant. I could overlook the much smaller amt of cream cheese as a required ingredient, but felt strongly that an appropriate amt of coconut milk (not a dairy product) vs the sour cream would have brought you closer to your "Asian flair" goal w/o sacrificing the creamy texture you intended for the sauce. This was a good effort & I feel there's a good recipe in this mix if it's re-worked w/that chg. It would lean more toward the Thai or Indian cuisine, but would be more successful & more Asian-authentic. Thx for sharing your recipe w/us & good luck in the contest.

Ingredients Nutrition


  1. Preheat oven to 450°F.
  2. Melt butter in small saucepan. Add chopped onion & ginger. Saute until softened. Remove from heat & add cream cheese through sesame oil. Combine thoroughly.
  3. In a large bowl, combine sauce with cooked green beans. Pour into a small casserole dish.
  4. Top with panko bread crumbs & sesame seeds.
  5. Bake until bubbly, about 15 minutes.

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