Creamy White Bean and Fennel Casserole

1. Sauté Fennel

Begin by preheating your oven to 425 degrees Fahrenheit. Meanwhile, place a large cast-iron skillet over medium heat and pour in 2 tablespoons of olive oil. Once the oil is shimmering, add the sliced fennel bulbs and sauté them until they are tender yet still possess a pleasant crunch, which should take around 12 minutes. Season with salt and pepper to your liking.

2. Add Garlic

Stir in the minced garlic to the skillet with the fennel and keep cooking for another 1 to 2 minutes, just until the garlic becomes fragrant and golden, careful not to let it burn.

3. Create Bean Puree

While the fennel is cooking, pour one can of white beans with its liquid into a blender along with the heavy cream, lemon juice, and 2 tablespoons of olive oil. Blend these ingredients until you achieve a smooth and creamy mixture. This puree will act as the rich and flavorful base of your casserole.

4. Combine Puree and Beans

Integrate the creamy bean puree into the skillet with the fennel and garlic. Add the remaining can of drained and rinsed white beans and stir everything to combine well. Adjust the seasoning with additional salt and pepper if needed.

5. Prepare Breadcrumb Topping

In a small bowl, mix together the remaining 2 tablespoons of olive oil, panko breadcrumbs, grated Parmesan cheese, lemon zest, and a dash of pepper. This mixture will create a crispy, golden topping for your casserole.

6. Bake Casserole

Evenly sprinkle the breadcrumb mixture over the top of the fennel and bean mixture in the skillet. Transfer the skillet into the preheated oven and bake for 15 minutes, or until the topping is toasted and the casserole is bubbling around the edges.

7. Broil for Crispiness

For an extra touch of crispiness and color, optionally switch your oven to broil for the last 1 to 2 minutes of cooking. Keep a watchful eye on the casserole as it broils to ensure the topping turns a perfect golden brown without burning.

8. Garnish and Serve

Once your casserole is beautifully browned and bubbling, remove it from the oven. Garnish with the reserved fennel fronds for a fresh contrast and serve immediately.