Green Beans with Bread Crumbs

Green Beans with Bread Crumbs


"My mom gave me this recipe. It's been in the family for years. Hope you enjoy it as much as we do - it's a sure way to get my kids to eat green beans. You can easily double this recipe."

Ingredients 25 m {{adjustedServings}} servings 210 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

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  1. Combine green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well.
  2. Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve.
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Reviews 371

  1. 518 Ratings


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.


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.


This was pretty tasty. I'm not a vegetable fan so it was nice to find a vegetable recipe that didn't load up on fat and cheese. BTW--I cut the oil back to about 1 T. My husband and I enjoyed this so I'll make this again.