Panko Crusted Green Bean Casserole Recipes

Steps:

• Heat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper or a silicone mat.
• In a small baking dish (room for the beans to roll around), stir together the Panko bread crumbs, parmesan cheese, garlic powder, salt, and pepper. Crack eggs into a shallow dish and whisk along with 2 tablespoons water.
• Working with three or four beans at a time, dip the beans into the egg, then roll in the crumbs, turning and rolling to coat. Gently lay beans on the baking sheet in a single layer.
• Evenly drizzle olive oil on top of fries.
• Bake for 15-20 minutes, until tender and golden brown.
• Squeeze a little lemon juice over the beans if you'd like and sprinkle with additional salt, if desired. Serve immediately.

Steps:

• Heat oven to 350ºF.
• Cook beans in boiling water 3 min. Meanwhile, whisk cream cheese, milk, pepper and half the garlic in large bowl until blended.
• Drain beans. Add to cream cheese mixture; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.
• Combine remaining garlic with all remaining ingredients; sprinkle over bean mixture.
• Bake 30 min. or until beans are tender and crumb topping is golden brown.

Steps:

• Prepare the green beans: Bring 6 quarts of water to a boil in a large pot. Add 2 tablespoons salt to the water and stir in the green beans. Cook for 2-3 minutes. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. When the beans are cooked, remove them from the hot water with a strainer and plunge them to the colander in the ice bath. "Swirl" the beans around and submerge them in the ice water so they cool quickly. Drain.
• Make the mushroom base for the casserole: Melt the butter in a 12-inch skillet over medium heat. Add the garlic, cayenne, white button and shiitake mushrooms. Season with salt to taste and cook until the mushrooms give off most of their liquid, 8-10 minutes. Stir the flour into the mushrooms. Add the chicken stock. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 5-8 minutes. Add in the mustard. Taste for seasoning.
• Make the pecan crust: In a medium bowl, stir together 1/2 cup of the pecans, the breadcrumbs, Parmesan cheese, butter and salt. Set aside.
• Assemble the casserole: Stir the green beans and the remaining 1/4 cup of pecans into the mushrooms. Simmer on the stove, over low heat, for 8-10 minutes, until the green beans become tender when pierced with the tip of a knife. Top with an even layer of the pecan crust. Transfer the skillet to the oven for 10-12 minutes to brown the crust.
• Note: You can substitute yellow wax beans for green beans or even mix in some string beans.