Green Beans with Bread Crumbs Recipe

While reading the reviews I thought it was interesting that people either loved or hated this recipe. I thought it sounded good, but I also misread the recipe. In my head, I thought these beans went into the oven. When I realized my mistake, the recipe no longer appealed to me. I could see why the one reviewer said it tasted "sandy green beans". Maybe if the bread crumbs were sauteed in butter first and them sprinkled over the beans it would be better. I didn't use canned dry crumbs, but threw a couple of pieces of white bread into the food processor, along with fresh garlic and the cheese. I sprinkled the crumbs over the beans and poured melted butter over the dish. I put them in the oven for about twenty minutes and they came out very good. Kids and hubby loved them.

Good as is, but much better if you fry the bread crumbs. Here are my revisions. Boil and drain the beans. Put 3 T olive oil and 3 T of butter in saute pan. Add 1 c. Panko bread crumbs, 1/2 c. dry parmesan and a generous amount of garlic salt. Mix and brown over medium-high heat. Stir in green beans and stir to coat. Delicious!

I make this, but I only blanch the beans, than I saute them in olive oil and a little butter sprinkling the breadcrumbs on top and this way they get coated better. I also make them with yellow beans. Yum.

As is I don't think this recipe would be great, so I gave it 3 stars. Ten minutes is way too long for green beans, they'd turn to mush and there is too much olive oil and that wouldn't help with the mush factor either, so it's no wonder that people are complaining about the bread crumbs being soggy. However I found this recipe to be easy to adjust & it turned out to be the best dish on our holiday table! I steamed the green beans with some sliced garlic until they were just slightly under cooked. Then in a saute pan I cooked 4 strips of diced bacon, and when they were almost brown I added some quartered mushroom and the herbs (I used fresh, but dry would still work great). Instead of adding the olive oil, I sauted the steamed beans and garlic in the bacon mixture (which I hadn't drained) and then added the bread crumbs & parmesan. Next I put the whole thing in a baking dish, sprinkled it with more breadcrumbs & parmesan, and put it in the oven for 15-20 minutes (just long enough to finish cooking the beans & mushrooms). The parmesan didn't really melt, but it browned up with the bread crumbs and made a nice crunchy layer on the top. It was incredible! It's the only thing that I made that had no leftovers! I have never served green beans at the holidays before, but I will from now on! 5 Stars for the finished product!...But I never would have gotten there without this recipe!

This was so good, I just made a few changes to it. Once I put everything together I put them in a baking dish with extra cheese, bread crumbs, and pepper on top and baked it at 350 for about 8 to 10 mins. It might be a few less or more depending on the oven. The cheese was melted and oh so good give it a try. I also didn't use that much olive oil. I only used 2 Tablespoons and it turned out fine.

This dish has been a huge hit every time I've made it. I use unsalted sweet butter instead of oil, and I mix the cheese in along with everything else (instead of just topping the beans). Once it's all mixed up, I pop it all in the oven at 350* for 10-15 minutes. Yum! :)

Nice change for greenbeans, didn't add cheese. FRESH minced garlic is key! I found that if I coat first with evoo then mix in the crumbs it doesn't get soggy. We make these once a week, these are a hit with guests and are for whatever reason 'manly greenbeans' the mans they love'em!

Love the idea. I used a bag and a half of frozen green beans (prepared as the bag recommends). To season, I used about three TSP of smart balance butter, white pepper, a bit of cracked black pepper, salt and a few dashes of garlic powder, all to taste (gave it a slight kick, which I enjoyed). Used crushed seasoned croutons mixed with some Parmesan cheese as a topping. No oven time needed and these reheated very nicely. Will return to this simple side dish often. Thanks for sharing!

This was very good. I nuked frozen green beans in an oven-safe casserole dish until they were slightly tender. After mixing in the oil and spices (doubled the garlic powder), I baked it for 15 minutes in a 350 degree oven (stirred it once) to allow the flavors to blend. Then I topped it with the Parmesan. This recipe made very large portions, so next time I would make a bit less green beans, but keep the spices the same (to make it a bit more tasty).

I made this on Thanksgiving - what a great alternative to green bean casserole! I used a bag of steamed green beans to cut down on time and hassle. I drizzled about a tablespoon or two of olive oil, no need for all that fat. The herbs and spices give it the flavor.

Fantastic recipe!! My whole family loved these!! Even my 2 yr old. I changed it a little bit ... used all of the ingredients but sauteed the green beans in EVOO, basil, oregano & crushed red pepper. I also added a half of a small onion. After they were fully sauteed I added about 1/4 cup of low carb bread crumbs and about 1/3 cup of parm. cheese and tossed. Really ~ really ~ yummy!!!! Thanks!!

Made as per the recipe and my family loved it.

Even my picky cousin approved — shocking.

I love this recipe. I used butter in place of olive oil and it was a hit!

This was a quick and easy side dish that we liked. I poured the olive oil on the beans and stirred until they were coated Then I added the crumb mixture and stirred again. I only had plain bread crumbs. I think the seasoned crumbs are a must.

this was delicious - I added crumbled bacon - there were no leftovers!!!

Love this super simple tasty recipe. I used butter instead of evoo.

my family loved it, though i would like to know what is the history of the recipe since i am doing it for a Italian Humanities class.

I thought this was worth a try rather than regular green beans with butter, salt and pepper or casserole. This was a hit two times that I made it for a not so veggie friendly crowd........I must confess, I do not measure when I cook all the time. Use your common sense as far as boiling them. You do not want them mushy, but not raw either, a little crunch. The oil and breadcrumbs blended nicely. As far as a "sandy" taste, I have no idea why this would happen. I did not experience that one bit. As one of the reviewers did, I am also making them this Christmas and will be putting them in the fridge and will heat up in the oven before dinner. 5 stars on this simple easy recipe.

Didn't knock our socks off. Followed the recipe- the beans were too hard and the bread crumbs didn't help. I might have to go back and read some reviews and see what others did to rate this so high. I'll give it another shot though.