Description
A comforting Butter Bean Casserole featuring tender carrots, onions, celery, and creamy butter beans in a rich parmesan-infused sauce topped with a crispy breadcrumb crust. Perfect for a hearty dinner or a satisfying side dish.
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
- 1 teaspoon salt
Sauce
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1 cup grated parmesan cheese, divided
Topping
- 2 cups bread crumbs
- 1/4 cup melted butter
Instructions
- Preheat and prepare dish: Preheat the oven to 375 degrees F and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Sauté vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced carrots, diced onions, and chopped celery, cooking for 2-3 minutes until slightly softened.
- Season and add beans: Sprinkle in 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and 1 1/2 teaspoons garlic powder. Stir to combine, then add the 3 cans of drained butter beans. Cook an additional 5-7 minutes until all vegetables are tender and flavors meld.
- Create roux and thicken sauce: Add 3 tablespoons butter to the skillet and stir until melted. Sprinkle 1/4 cup all-purpose flour evenly over the mixture and stir continuously for 1 minute to cook the flour.
- Add milk and cheese: Slowly pour in 1 1/2 cups milk while stirring to avoid lumps. Continue cooking until the sauce thickens. Stir in half (1/2 cup) of the grated parmesan cheese until well combined.
- Assemble casserole: Transfer the creamy butter bean mixture into the prepared baking dish, spreading it out evenly.
- Prepare topping: In a small bowl, mix together the remaining 1/2 cup parmesan cheese, 2 cups bread crumbs, and 1/4 cup melted butter until mixture is uniform.
- Add topping and bake: Sprinkle the breadcrumb mixture evenly over the casserole. Bake in the preheated oven for 30 minutes until the casserole is bubbling and the top is golden brown.
- Serve: Remove from oven and serve warm as a main course or side dish.
Notes
- Use fresh bread crumbs for a crispier topping, or panko crumbs for extra crunch.
- For a richer flavor, substitute part of the milk with cream.
- Drain and rinse beans well to reduce excess sodium.
- Vegetables can be finely chopped or grated to blend better into the sauce if preferred.
- To make it gluten free, substitute all-purpose flour and bread crumbs with gluten free alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 13 g
- Cholesterol: 25 mg
