Golden Corn & Green Beans Pantry Perfect Vegetable Casserole Courtesy of: Westbrae Natural Rating: 5 Average: 5 (1 vote) Servings: 8-10 Prep: 30 min. Cook: 20 - 30 minutes Total Time: 1 hour Share this: facebook twitter pinterest email Print Description Ingredients 1/2 cup plain panko 1 tablespoon Spectrum Olive Oil 2 eggs 1 cup heavy creamy 1/2 cup grated parmesan cheese 2 tablespoons Spectrum Olive Oil 2 tablespoons butter 1 cup white onion, diced medium, (about 1/2 large onion) 1 red sweet bell pepper, diced medium 2 tablespoons chopped garlic, (about 6 cloves) 2 15.25 oz. cans Westbrae Whole Kernel Golden Corn, drained 2 tablespoons flour 1 cup scallions, diced small 1 14.50 oz. can Westbrae Cut Green Beans, drained 1/2 cup grated parmesan cheese 1/2 cup fresh basil, rough chopped kosher salt & freshly ground black pepper Directions Pre-heat oven to 400 F. In a small bowl combine the panko and olive oil. Mix well and reserve. In a large bowl whisk together the eggs, heavy cream and 1/2 cup parmesan cheese. Reserve. In a large skillet heat the olive oil and butter. Add in the onions, bell pepper and garlic. Cook until onions are just wilted. Using a wooden spoon, stir in the corn and flour; cook 1 - 2 minutes. Allow to cool. To the large bowl of eggs & heavy cream, using the wooden spoon, stir in the cooled vegetables. Add in the scallions, green beans, remaining parmesan cheese and basil. Mix until evenly combined. Season with salt and pepper, as needed. Transfer to a greased casserole baking dish. Evenly sprinkle on the prepared panko crumbs. Bake in the 400 F. oven for 20 - 30 minutes until golden and bubbly. Remove from oven and allow to rest at least 10 minutes before serving. Recipes you may also like NextBack Breakfast Cupcakes Apple Oatmeal Quick Bread Strawberry Balsamic Milkshake Tropical Breakfast Smoothie Bowl Rainbow Chopped Cashew Salad Tofu Stuffed Spaghetti Squash Boats Coconut Raspberry Smoothie Sweet Potato Tacos Tiptree Muffins Chick and Waffles Comments View the discussion thread.