Ultra Cheesy, Creamy Cannellini Bean Bake (Edit recipe)

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On a chilly evening, there’s nothing better than a dish that wraps around you like a warm, familiar hug—simple, indulgent. Enter the ultra cheesy, creamy cannellini bean bake, a testament to the alchemy of humble ingredients. Double-smoked cheddar melts into a creamy sauce seasoned with earthy thyme. Baked under a blanket of herby, cheesy panko crumbs, it toasts to golden perfection with a little help from the broiler. No, this isn’t haute cuisine; it’s weeknight salvation. A dish that doesn’t ask for much, yet delivers in spades—comfort, richness, and an abundance of cheddar.

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

8

Serves: 6

Ingredients

4 Cannellini Beans (canned), drained and rinsed
1 cup Heavy Cream (Whipping Cream)
1 cup Chicken Stock, (preferably homemade)
2 tsp Dijon Mustard
2 tsp Kosher Salt, more as needed
6 sprig Thyme, Fresh
8 oz Sharp Cheddar Cheese, (smoked cheddar or Gouda preferred)
1 cup Panko Bread Crumbs

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375 F.
Add the beans to a dutch oven or large baking dish.
Whisk chicken stock, cream, Dijon mustard, and salt together.
Pour liquid over beans and add all of the shredded cheese except the reserved cup.
Mix well and add fresh thyme leaves, saving more for the breadcrumb topping. Taste for salt.
In a small bowl, combine reserved cheese, panko breadcrumbs, and the remaining fresh thyme.
Cover the beans with the breadcrumb mixture as evenly as possible and dot with pea-size pieces of butter.
Cover and bake for 20-25 minutes.
Uncover and broil for 10 minutes or until the top is nicely crisped and the cheese is bubbling.

Notes

Be careful to correctly season your dish with salt. This recipe calls for kosher salt so do not substitute with table salt because it is not a 1 to 1 substitution. Kosher salt is less salty than table salt. Beans can take a good amount of salt but if your stock is also salty or you are using bullion, be careful not to oversalt. Taste for saltiness before adding the breadcrumbs and adjust accordingly. The sauce thickens as it cools but if you prefer it to be less saucy, reduce liquid from one cup to 2/3 cups. I prefer it to be saucier.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	200
Fat:	13 g
Carbohydrates:	16 g
Protein:	8 g
Cholesterol:	53 g
Sodium:	507 mg
Fiber:	3 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.