Creamy Green Bean Bake With Crumb Topping

Diane Phillips

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1  lb green beans, ends trimmed (a combination of yellow and green beans)
• 6  tablespoons unsalted butter
• 1⁄4 cup unbleached all-purpose flour
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 2  teaspoons sugar
• 2  cups sour cream (do not use low-fat)
• 2  cups  finely shredded swiss cheese
• 1⁄2 cup panko breadcrumbs (or dried bread crumbs)

Directions

1. Bring a big pot of salted water to a boil and blanch the beans for 2 minutes; drain and set aside.
2. Coat the inside of a 9- or 10-inch square baking dish with cooking spray; set aside.
3. Melt 4 tablespoons butter in a saucepan over medium heat.
4. Stir in the flour, salt, pepper, and sugar, stirring until the mixture bubbles.
5. Decrease the heat, stir in the sour cream, and whisk until the mixture has thickened.
6. Fold in the cooked beans and toss to coat.
7. Spread the beans in the prepared baking dish, and sprinkle evenly with cheese.
8. Melt the remaining 2 tablespoons butter, blend with the panko, and sprinkle the top of the casserole with the crumbs.
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. Make Ahead instructions: after step 8—Cover and refrigerate for up to 2 days (not suitable for freezing).
11. Preheat oven to 350°; let casserole come to room temperature for about 30 minutes.
12. Bake for 20-25 minutes, until the sauce is bubbling and the crumbs are golden brown; serve immediately.