There is something so comforting about a hot and bubbling casserole on the dinner table, especially if it’s a classic recipe from Mom. And that’s just what this Butter Bean Casserole is. With humble ingredients and hearty flavor, it’s the kind of dish that has you feeling nostalgic and asking for a second helping. Butter beans, also known as lima beans, are the star of the show here and if you haven’t cooked with them before then you’re in for a real treat.
We start by sautéing a trio of carrots, onions, and celery to add plenty of balanced flavor to the base of the dish. A sprinkle of garlic powder, along with a touch of salt and pepper, rounds everything out. Then we bring in the beans, letting them gently warm and soak up all that flavor before mixing in a simple roux that transforms the whole thing into a creamy masterpiece.
Once the milk is stirred in and the sauce thickens up, we fold in some grated parmesan to tie the whole dish together. Now for the topping! A simple mix of breadcrumbs, melted butter, and the rest of the parmesan cheese forms a golden crust that’s crispy, buttery, and just cheesy enough to have you going back for more.
This Butter Bean Casserole is perfect alongside a roast chicken or even as the main event for a meatless supper. It’s the kind of dish you could just as easily bring to a holiday potluck as you could serve on a quiet weeknight. It’s warm, it’s hearty, and it proves once again that comfort food doesn’t have to be complicated.
Butter Bean Casserole
Ingredients
- 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
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons garlic powder
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1 teaspoon salt
- 1 cup grated parmesan cheese, divided
- 2 cups bread crumbs
- 1/4 cup melted butter
Preparation
- Preheat oven to 375 degrees F and grease a 9x13-inch baking dish.
- Add oil to a large skillet over medium heat, then add carrot, onion, and celery. Cook for 2-3 minutes.
- Season with salt, pepper, and garlic powder. Stir in beans and cook for another 5-7 minutes until all veggies are tender.
- Add 3 tablespoons butter and stir until melted, then sprinkle flour over dish. Stirring continuously, cook for 1 minute.
- Slowly mix in milk and cook until mixture thickens.
- Sprinkle in half the parmesan and stir to combine.
- Transfer mixture to the prepared baking dish.
- In a small bowl, combine remaining parmesan cheese, bread crumbs, and melted butter and mix until evenly combined.
- Sprinkle breadcrumb mixture over casserole.
- Bake for 25-30 minutes or until bubbling and the top is starting to brown. Serve warm.
Recipe adapted from Ourstate.com