Crunchy Green Bean & Red Pepper Casserole

Crunchy Green Bean & Red Pepper Casserole
2 Reviews
Green beans and sweet red bell pepper add holiday color and flavor to any family meal.
25 min
Prep Time
60 min
Total Time
8 servings


2 slices
white bread
1 tablespoon
Land O Lakes® Butter, softened
1/2 cup
sliced almonds
1/4 cup
Land O Lakes® Butter
1 large (1 cup)
onion, chopped
1 medium (1 cup)
red bell pepper, chopped
2 tablespoons
all-purpose flour
1 1/2 teaspoons
1/2 teaspoon
1 3/4 cups
Land O Lakes® Half & Half
1/2 cups
grated Parmesan cheese
2 (12-ounce) packages
frozen cut green beans, thawed


  1. Heat oven to 350°F. Lightly butter 2-quart casserole or baking dish; set aside.
  2. 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 bowl; mix well. Set aside.
  3. 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.
  4. Bake 30-40 minutes or until bubbly and topping is golden brown.

Recipe Tips

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

Nutrition Facts (1 serving)

Dietary Fiber

Recipe Comments and 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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