Herbed Green Bean Casserole
2 (14 oz.) cans green beans, drained
3/4 cup dried bread crumbs
2 teaspoons dried basil
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon parsley
1 teaspoon garlic powder
1 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Crisco® Pure Canola Oil
HEAT oven to 350ºF.
DRAIN beans; place in medium bowl.
MIX together bread crumbs, basil, thyme, oregano, parsley, garlic powder and cheese in small bowl. Add salt and pepper. Reserve 2 tablespoons for topping. Add remaining mixture and oil to green beans.
TRANSFER beans to an ovenproof dish; sprinkle with the reserved crumb mixture.
BAKE about 30 minutes or until top is golden and crispy.
TIP Frozen or blanched, cooled fresh green beans may be used in place of canned green beans. Italian style breadcrumbs with the garlic and Parmesan cheese may be used instead of dried breadcrumbs and herbs.