Ingredients
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2 teaspoons dried basil
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon dried thyme
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1 teaspoon dried oregano
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2 teaspoons parsley
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1 teaspoon garlic powder
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1 cup parmesan cheese, freshly grated
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1/2 cup vegetable oil
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2 lbs fresh green beans (or 2 14-oz cans of drained green beans)
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1/4 cup dried breadcrumbs, divided
Instructions
- Preheat oven to 350 degrees F.
- If using fresh beans, rinse them & cut them into 3"-to'4" pieces, before steaming them for about 15 minutes, or until they are only slightly crisp. Set beans aside.
- In a large bowl whisk together breadcrumbs (I use crumbs from winter wheat or cracked wheat bread), basil, salt, pepper, thyme, oregano, parsley, garlic powder & Parmesan cheese.
- Add vegetable oil to crumb mixture & stir well, before setting aside 2 tablespoons of the crumb mixture for topping the casserole.
- In an ovenproof dish, combine green beans & crumb mixture, then sprinkle with reserved crumb mixture.
- Bake about 30 minutes or until top is golden & crispy.