Parmesan-Green Bean and Lemon Casserole

Parmesan-Green Bean and Lemon Casserole

Photo by Jennifer G.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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)

Directions

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.


Nutrition

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