Green Beans Caesar
Yield: 4-6 servings
Cook Time: 30 minutes
Tips: 2 9-oz. packages of frozen cut green beans (cooked and drained) may be substituted for fresh beans, though fresh are recommended for best results.
Suggestion: Delicious served as a side dish to any meat, poultry or seafood dish.
Green Beans Caesar is an easy and delicious green beans recipe that will
add tangy flavor and a delightful crispy and cheesy crunch to this popular vegetable side dish. Green beans are delicious on their own, perhaps with a pat of butter and a little salt, but I am always on the lookout for new green bean recipes, because variety truly is the spice of life!
This green bean recipe is very easy to put together, and is simply a matter of steaming the beans, transferring them to a casserole dish, adding an easy tangy sauce, then topping them with a buttery Parmesan and bread crumb topping. After 15 minutes in the oven, you'll have a tasty new way to serve your green beans with the added bonus of a delicious crispy and cheesy crumb topping! Green Beans Caesar will nicely accompany any meat, poultry or seafood main dish and is enjoyed by all ages.
This green bean recipe is very easy to put together, and is simply a matter of steaming the beans, transferring them to a casserole dish, adding an easy tangy sauce, then topping them with a buttery Parmesan and bread crumb topping. After 15 minutes in the oven, you'll have a tasty new way to serve your green beans with the added bonus of a delicious crispy and cheesy crumb topping! Green Beans Caesar will nicely accompany any meat, poultry or seafood main dish and is enjoyed by all ages.
Recipe▼
Ingredients
- 1 1/2 lbs. fresh green beans
- 2 tablespoons olive oil
- 1 tablespoon apple cider or white vinegar
- 1 tablespoon instant minced onion
- 1/4 teaspoon salt
- 1 clove garlic, minced
- 1/8 teaspoon pepper
- 2 tablespoons dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon butter, melted
- paprika
Directions
Preheat oven to 350° F.
Trim beans to 1 to 1 1/2-inch pieces and rinse. Cook beans until crisp-tender (about 15 minutes). (Note: Steaming beans with a vegetable steamer is recommended for best results, though you can also gently boil beans in water).
While beans are cooking, in a medium mixing bowl, whisk together oil, vinegar, minced onion, salt, garlic and pepper. Set aside. In a separate small mixing bowl, combine bread crumbs, Parmesan cheese and butter and stir until blended. Set aside.
As soon as beans are crisp-tender to the bite (be careful not to overcook, because beans will cook more in the oven), transfer to a large mixing bowl. Add oil and vinegar mixture to beans and toss until evenly coated. Pour beans into an ungreased 1-quart casserole dish. Sprinkle bread crumb mixture evenly over top of beans. Lightly sprinkle over all with paprika. Bake uncovered for 15-20 minutes or until heated through.
Trim beans to 1 to 1 1/2-inch pieces and rinse. Cook beans until crisp-tender (about 15 minutes). (Note: Steaming beans with a vegetable steamer is recommended for best results, though you can also gently boil beans in water).
While beans are cooking, in a medium mixing bowl, whisk together oil, vinegar, minced onion, salt, garlic and pepper. Set aside. In a separate small mixing bowl, combine bread crumbs, Parmesan cheese and butter and stir until blended. Set aside.
As soon as beans are crisp-tender to the bite (be careful not to overcook, because beans will cook more in the oven), transfer to a large mixing bowl. Add oil and vinegar mixture to beans and toss until evenly coated. Pour beans into an ungreased 1-quart casserole dish. Sprinkle bread crumb mixture evenly over top of beans. Lightly sprinkle over all with paprika. Bake uncovered for 15-20 minutes or until heated through.
