It's time for the next "Kikk-ed" up recipe from Kikkoman! This is a yummy green bean casserole that used Panko bread crumbs as a topping. It was definitely a hit at my dinner table! I also made it a little easier and used frozen green beans that had been thawed instead of fresh green beans. I've noted that below. Don't forget to enter my giveaway here. And visit the Kikkoman site here for a recipe for glazed yams that they have on their website.
Panko Topped Green Bean Casserole
slightly adapted from Kikkoman
1-1/2 pounds fresh string beans
5 tablespoons butter or margarine
1 10 oz package fresh mushrooms, sliced
½ cup sliced onions
2 cloves of garlic, crushed
1 can Cream of Mushroom Soup
1 cup Kikkoman Panko Bread Crumbs
Wash green beans and break off ends and discard. Then break beans into smaller pieces if desired.
Place beans into boiling water (with no salt in the water) for 3 minutes or slightly longer for a more tender bean. Remove beans and blanch in a bowl of ice water for 5 minutes. Remove from ice water and drain.
*I actually used frozen green beans that had been thawed. I skipped the blanching, and followed the directions after that point.
Layer the blanched string beans in the bottom of a greased casserole dish.
Melt butter in a large skillet. Sauté the mushrooms, onions and garlic in the butter until the onions are soft, add the can of mushroom soup. Stir to combine soup and vegetables in the skillet, pour mixture over the string beans.
Sprinkle with Panko Bread Crumbs. Bake at 350º for 20 minutes or bread crumbs are browned.