This creamy, cold-weather casserole with a golden, crunchy topping can be assembled ahead and baked when you’re ready.

　　

Ingredients

serves 4 to 6

　　2 cups frozen cut green beans

　　2 15-ounce cans of white beans

　　4 garlic cloves, chopped

　　2 teaspoons dried rosemary, sage, or thyme

　　1/4 teaspoon salt

　　Pinch of black pepper

　　1 cup grated Cheddar, Fontina, or Gruyère cheese

　　1 cup bread crumbs

　　1 cup grated Parmesan cheese

　　2 tablespoons melted butter

　　

Step 1

Preheat the oven to 375°. Butter an 8-inch square baking dish. Defrost the green beans by placing them in very hot water for a few minutes. Drain and spread to cover the bottom of the prepared baking dish.

　　

Step 2

In a blender, whirl one can of white beans, undrained, with the garlic, herbs, salt, and pepper until smooth. Pour over the green beans in the baking dish and sprinkle with the Cheddar cheese. Drain the second can of white beans and spread the beans on top.

　　

Step 3

In a small bowl, combine the bread crumbs, Parmesan, and melted butter. Sprinkle over the top of the gratin. Bake covered for 25 minutes. Uncover and bake until golden and bubbling, about 10 minutes more.

　　

Ingredient Notes

Step 4

You can substitute fresh green beans that have been stemmed, cut into 2-inch lengths, and blanched, if you prefer.

　　

Serving & menu ideas

Step 5

On the side, try Apples Two Ways (page 191) or Carrot Salad with Raspberry Vinaigrette (page 217). A simple, not-too-rich dessert, such as Riesling Roasted Pears (page 264) or Mocha Sorbet (page 272) would be just right.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.