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Parmesan-Green Bean and Lemon Casserole


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Rate this recipe 4.5/5 (34 Votes)


  • 8 cups water
  • 1 tablespoon plus 1 teaspoon salt, divided
  • 2 pounds fresh green beans, trimmed
  • 2 tablespoons butter
  • 1 ⁄3 cup all-purpose flour
  • 4 cups skim milk
  • 1 cup grated Parmesan cheese
  • 1 tablespoon lemon zest
  • 1 cup panko (Japanese bread crumbs)



Step 1

Preheat oven to 400°. Spray a 13x9-inch baking dish with nonstick cooking spray. In a large Dutch oven, bring 8 cups water to a boil. Add 1 tablespoon salt. Add beans, and cook until tender, about 4 to 5 minutes; drain. In a large saucepan over medium-high heat, melt butter. Add flour, stirring constantly with a whisk. Gradually add milk, stirring constantly until smooth. Add cheese, lemon zest, and remaining 1 teaspoon salt. Stir in green beans, and pour into prepared pan. Sprinkle top with panko. Bake until golden, about 15 minutes.

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