Description
A comforting Butter Bean Casserole featuring sautéed vegetables and creamy, cheesy sauce topped with a crispy breadcrumb crust, baked until golden and bubbling.
Ingredients
Scale
Vegetables and Beans
- 1 tablespoon olive oil
- 1 cup sliced carrots
- 1 cup onions, finely diced
- 3 stalks celery, chopped
- 3 (15 oz) cans butter (or lima) beans
Seasonings
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons garlic powder
Sauce
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1 teaspoon salt
- 1 cup grated parmesan cheese, divided
Topping
- 2 cups bread crumbs
- 1/4 cup melted butter
Instructions
- Preheat oven and prepare dish. Preheat your oven to 375 degrees F and grease a 9×13-inch baking dish to prevent sticking.
- Sauté the vegetables. Heat the olive oil in a large skillet over medium heat, then add sliced carrots, finely diced onions, and chopped celery. Cook for 2-3 minutes until vegetables begin to soften.
- Season and add beans. Season the vegetables with salt, black pepper, and garlic powder. Stir in the butter beans and cook for an additional 5-7 minutes until the veggies are tender and flavors meld.
- Make the roux. Add 3 tablespoons of butter to the skillet and stir until melted. Sprinkle the all-purpose flour over the mixture and continue stirring for 1 minute to cook the flour.
- Add milk and thicken sauce. Gradually pour in the milk while stirring continuously to avoid lumps. Continue cooking until the sauce thickens to a creamy consistency.
- Mix in parmesan cheese. Stir in half of the grated parmesan cheese until it melts and is well combined with the sauce.
- Transfer to baking dish. Pour the entire mixture into the prepared 9×13-inch baking dish, spreading it evenly.
- Prepare breadcrumb topping. In a small bowl, combine the remaining parmesan cheese with bread crumbs and melted butter. Mix thoroughly to create an even topping.
- Add topping and bake. Sprinkle the breadcrumb mixture evenly over the casserole. Bake in the preheated oven for 30 minutes or until the casserole is bubbling and the top is golden brown.
- Serve warm. Remove from oven and let cool slightly before serving warm for the best taste and texture.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend and use gluten-free bread crumbs.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven for best results.
- To add extra flavor, consider sprinkling fresh herbs like thyme or parsley on top before baking.
- Use low-fat milk and reduced-fat cheese to lighten the dish.
- If you prefer a crispier topping, broil the casserole for 2-3 minutes at the end of baking, but watch closely to prevent burning.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 30 mg
