Asian Green Bean Casserole

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!

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  tablespoons butter
• 1  medium onion, chopped
• 1⁄4 cup fresh ginger, minced
• 4  ounces cream cheese, softened
• 1  head roasted garlic
• 1  lemon, zest of
• 1 1⁄2 cups sour cream
• 2  tablespoons soy sauce
• 2  teaspoons  toasted sesame oil
• 1  lb green beans, cooked until tender-crisp
• 1⁄3 cup panko breadcrumbs (bread crumbs)
• 2  tablespoons toasted sesame seeds

Directions

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.