Crunchy Green Bean & Red Pepper Casserole

Crunchy Green Bean & Red Pepper Casserole

Green beans and sweet red bell pepper add holiday color and flavor to any family meal.

25 min. prep time
8 servings
252 Ratings


2 slices white bread
1 tablespoon Land O Lakes® Butter, softened
1/2 cup sliced almonds
1 large (1 cup) onion, chopped
1 medium (1 cup) red bell pepper, chopped
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese
2 (12-ounce) packages frozen cut green beans, thawed


Heat oven to 350°F. Lightly butter 2-quart casserole or baking dish; set aside.

Butter both sides of bread slices with softened butter. Cut bread into small pieces; place into food processor bowl fitted with metal blade. Process until fine crumbs form. Combine bread crumbs and almonds in medium bowl; mix well. Set aside.

Melt 1/4 cup butter in 12-inch skillet over medium heat. Continue cooking 3-4 minutes until golden brown. Add onion and bell pepper; continue cooking 2-3 minutes until vegetables are slightly softened. Stir in flour, salt and pepper; continue cooking, stirring constantly, 1 minute. Stir in half & half and Parmesan cheese. Continue cooking 1 minute. Stir in green beans. Pour into prepared casserole dish; sprinkle with breadcrumb mixture.

Bake 30-40 minutes or until bubbly and topping is golden brown.

Recipe Tip

You can assemble casserole up to 2 hours ahead. Add the topping just before baking.

Nutrition Facts (1 serving)

Calories: 250

Fat: 18g

Cholesterol: 45mg

Sodium: 630mg

Carbohydrates: 17g

Dietary Fiber: 4g

Protein: 7g

Recipe #15037©2012Land O'Lakes, Inc.

Recipe Comments & Reviews

Followed recipe except using Panko Bread Crumbs as previous cook did and used chopped pecans. We have many pecan trees on our property and they worked great.
Yum! Some of my favorite flavors united. Since I don't have a food processor, I used some boxed panko bread crumbs I had in the cupboard & tossed them with the tablespoon of butter, which I melted. I only had half a pint of half & half on hand, so I subbed in 3/4 cup evaporated whole milk. Worked beautifully. (I suspect that the evaporated milk could stand in completely, but then you will have to give up some of the velvety texture of a white sauce made with half & half.) I am on a very low sodium diet, so I omitted all but 1/8th teaspoon in the sauce. Thanks to the use of the Parmesan, it isn't at all noticeable. (That is the verdict of two family members who always complain that I don't use enough salt in my cooking any more.) The flavors are rich and delightful, it includes some of my favorite flavors, and it VASTLY better tasting that the green bean casserole so many people like to make for holiday dinners. Maybe not a home run, but definitely a stand up triple. :)

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