I continue to love, adore, and revere panko.
Panko are Japanese breadcrumbs, and are lighter and flakier than regular breadcrumbs. They absorb less oil, too, so after baking or frying they still have an incredibly crunchy texture.
Here’s what I really love: topping casseroles with panko breadcrumbs. They’re the modern day crushed potato chips or corn flakes. I make a zucchini and tomato casserole that’s absolutely transformed by the crunch of panko. I once made an Eggplant Parmesan with panko that pretty much changed my entire life. Just check out this list of recipes on Tasty Kitchen that use panko break crumbs…its magic can’t be denied!
Baked pastas are probably my favorite things to top with Panko. As perfectly delicious as they are on their own, the little crunch (and subtle flavor) that panko crumbs bring is such a treat. Try it on your favorite baked pasta dish; you’ll see what I mean!
Here’s a good, basic Mac & Cheese dish that’s perfect for your Labor Day potluck. Topped with beautiful tomatoes and panko crumbs, it’s pretty, crunchy…and will make you swoon.
Now bake it at 350 degrees for 20 minutes. At the end, turn on the broiler and let it brown the top a little more. Watch it the whole time, though! You don’t want to burn this beauty.
I love it when the world makes sense.
Throw some panko crumbs onto your next pasta or vegetable casserole. They really change things up.
Here’s a link to the printable. Make it for Labor Day. Speaking from experience, it’s almost more delicious at room temperature!
This is the last in a series of posts featuring Kikkoman panko crumbs (though it will hardly be the last time I use them!) Special thanks to Kikkoman for sponsoring this series.