Healthier Green Bean Casserole

I give almost all credit for this recipe to the author of Apples 2 Zucchini blog... but I did make a couple minor changes!  Try this fresh (& much healthier) substitute for green bean casserole.

 

INGREDIENTS:

• About 1 1/2 - 2 lbs fresh green beans, trimmed & blanched
• 2 T dried oregano*
• 2 T dried basil*
• 2 T dried thyme*
• 3 T grated fresh Parmesan Cheese (the "pizza" kind is salty!)
• 3 T extra virgin olive oil
• 1/4 C panko breadcrumbs, plus two additional tablespoons 

*Substitute fresh herbs where possible for better flavor!  Use a 3:1 ratio fresh:dried as your guide.

 

1. In a bowl, mix all but the two T of breadcrumbs together & toss well to coat.
2. Pour into a casserole dish & sprinkle with remaining breadcrumbs.
3. Bake at 350 until heated through & breadcrumbs are lightly toasted on top.
 
Fun facts: Green beans were likely not part of the 1st Thanksgiving... or for many Thanksgivings that followed.  In fact, they may not have been regular holiday fare until around 1959 (according to www.foodtimeline.org)!  So how did the infamous green bean casserole find it's way into tradition?  It was invented by Campbell's Soup company in 1955.  Campbell's estimates that 40% of their annual Cream of Mushroom soup sales end up in the holiday favorite.