The Key to Super Crunchy Casserole Toppings Is Easier Than You Realize
Other than the creamy bits inside and caramelized cheesy corners, the best part of any casserole is the super crunchy golden brown crust on top. Sadly, too often what should be a toasty, buttery topping is akin to dry sand. That’s because regular breadcrumbs, the kind you buy in a can, seem to be stale before you even open them.
Enter Panko. These Japanese breadcrumbs have a mega-crispy texture before you even toast them. The creamy texture of most casseroles is just begging for a little contrast, and by pre-toasting the Panko with a little butter and some seasonings, you can ensure that you have a perfectly golden-brown crust without having to worry about the casserole underneath drying out.
Notes: If you want to make extras for sprinkling on top of pasta, adding to meatballs and meatloaves, or breading chicken tenders and tofu, just double the recipe and store the extras in the freezer.
(Recipe and photos via Justina Huddleston / Brit + Co)