Reviewed: Nov. 4, 2006

Too much crumb on the beans. Next time I will cut the recipe in half except for the beans.

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ChunkyChef

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Reviewed: Oct. 24, 2006

I have made this several times now and it is a favorite side dish.

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Chef Boyar Ha Ha

Cooking Level: Intermediate

Home Town: Gainesville, Georgia, USA

Living In: Bedford, Texas, USA

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Reviewed: Oct. 17, 2006

Good recipe...Add a little Roma tomatoe, seeded and diced finely.

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Honey

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Greeley, Colorado, USA

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Reviewed: Oct. 14, 2006

Reduce amount of oil

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DKoppy

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Reviewed: Oct. 13, 2006

We didn't like this at all. The spices didn't seem to go with green beans and the bread crumbs got all soggy and goopey. Plus they just didn't seem to go with the green beans - texture or taste wise. Of course, mine turned out nothing like the picture, so maybe I did something wrong. But we won't be trying again to see.

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CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

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Reviewed: Sep. 5, 2006

I used canned green beans and omitted the parmesan since I didn't have any. This is a great alternative to plain green beans, very flavorful. I didn't measure the breadcrumbs, just sprinkled it on after cooking.

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ALLIUM

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Reviewed: Aug. 23, 2006

I thought this recipe was very good. I overdid it on the garlic powder and salt (my own fault), but I can tell that if I had done it right, it would have been very tasty. Next time I might mince some fresh garlic and saute it in the olive oil until tender, then pour that over the beans. For those who think the bread crumbs were soggy, maybe stick the beans under the broiler for a few minutes to crisp them up? Anyway... it's a nice variation on regular green beans, and I'll definitely try it again.

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LisaD

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Schenectady, New York, USA

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Reviewed: Aug. 16, 2006

I thought this recipe was a little dry. Though I liked the bread crumbs & typically enjoy all the requested seasonings, I felt it just didn't compliment the green beans. Dry & unexciting.

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hmstarr

Cooking Level: Intermediate

Home Town: Cherry Point, North Carolina, USA

Living In: Centreville, Virginia, USA

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Reviewed: Jul. 16, 2006

A family favorite, I used canned, flat, 'Italian Beans". The result even made the kids happy.

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MooseNsquirrel

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Reviewed: Jun. 29, 2006

I really didn't care for this side dish. I served it with the Garlic Parmesan Chicken recipe (on this site and in the "Favorites" cookbook) to my bf and our friends. They all liked it (I think they were being nice...). The beans and bread crumb mixtre became soggy (beans limp) after sitting on the dinner table. I'd make broccoli or pasta to go with the chicken parm next time. This did NOT make it into my "keeper file", which is too bad b/c it sounds yummy. Sorry.

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Jun. 28, 2006

This is a great way to jazz up the plain green bean. I have made it several times for my family and they just love them. A squeeze of lemon juice gives it a fresh taste. A definate keeper.

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nyangel1203

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2006

One of my most favorite ways to eat almost any veggie. Sauteed in butter instead of oil, and then I use crushed ritz crackers instead of bread crumbs. I also put a dash of sugar in just for a smidge of sweetness. I love my veggies this way and so does my picky 2 year old!

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BLUEXOXO

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Reviewed: May 13, 2006

A quick and easy way to dress up everyday green beans!

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 25, 2006

A great variation to use on green beans! Thanks for sharing!!

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JUDY66

Cooking Level: Intermediate

Living In: Washington, Pennsylvania, USA

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Reviewed: Apr. 21, 2006

This is a delightful way to "kick up" green beans. I used Bird's Eye Frozen Beans and Carrots Medley. I used Italian spice (Oregano, Sage, Thyme) in place of oregano alone. I used half the bread crumbs and half the cheese. This gave it a lighter flare for a summer time dish. I completed the dish with a splash of lemon juice. I LOVE vegetables and these were wonderful!

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Busy Dad

Cooking Level: Expert

Home Town: Providence, Rhode Island, USA

Living In: Orlando, Florida, USA

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Reviewed: Feb. 11, 2006

I'm always looking for something to do with green beans and I like this. Very easy, and tasty. I use just enough olive oil to cover the beans and than toss with the bread crumb/herb mix.

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