This easy-to-prepare casserole makes for an excellent and elegant side dish. Garden-fresh beans get elevated with the addition of a creamy sauce, and an almond and garlic-infused panko crumb topping.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 lb. (900 g) fresh green beans, trimmed, halved
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/2 cup milk
1/4 tsp. black pepper
2 small garlic cloves, minced, divided
1/2 cup sliced almonds
1/4 cup panko bread crumbs
2 Tbsp. non-hydrogenated margarine, melted
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How do I make it ?
Heat oven to 350ºF.
Cook beans in boiling water 3 min.; drain. Meanwhile, whisk cream cheese, milk, pepper and half the garlic until blended.
Place beans in large bowl. Add cream cheese mixture; mix lightly. Spoon into 2-L casserole dish sprayed with cooking spray.
Combine nuts, bread crumbs, margarine and remaining garlic; sprinkle over bean mixture.
Bake 30 min. or until beans are tender and topping is golden brown.
Kraft Kitchen Tips!
Substitute coarsely chopped pecans, walnuts or hazelnuts for the almonds.
Typically panko crumbs are used as a coating for fried foods in Japanese cooking. Since they're coarser than bread crumbs, they produce a deliciously crunchy crust.
Substitute fresh asparagus for the green beans, but reduce cooking time in boiling water to 1 minute.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 3.5 g
Cholesterol 20 mg
Sodium 105 mg
Carbohydrate 7 g
Fibre 2 g
Sugars 3 g
Protein 3 g
16 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.