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Parmesan Green Bean and Red Pepper Casserole

Parmesan Green Bean and Red Pepper Casserole

A rich, creamy Parmesan sauce envelopes the green beans and red peppers in this crunchy-topped casserole.

Prep Time: 15 minutes

Total Time: 1 hour 10 minutes

Servings: 8


  • 1 1/2 cups Kellogg’s® Rice Krispies® cereal
  • 1/3 cup sliced almonds
  • 3 tablespoons butter, melted (divided)
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups half & half
  • 1/2 cup grated Parmesan cheese
  • 6 cups (24 oz.) frozen cut green beans, thawed and drained
  • 1/2 cup drained, chopped mild roasted red peppers


1. In small bowl toss together cereal, almonds and 1 tablespoon of the butter. Set aside.

2. In large saucepan cook onion and garlic in the remaining 2 tablespoons butter over medium heat for 4 to 5 minutes or until tender. Stir in flour, salt and pepper. Cook and stir for 30 seconds more. Stir in half-and-half. Cook and stir until thickened and boiling. Remove from heat. Stir in Parmesan cheese.

3. Stir green beans and roasted peppers into Parmesan mixture. Pour into 8 x 8 x 2-inch baking dish coated with cooking spray. Sprinkle with cereal mixture. Loosely cover with foil. Bake at 350° F for 20 minutes. Remove foil. Bake, uncovered, at 350° F for 30 to 35 minutes more or until bubbly and topping is golden brown. Let stand for 5 minutes before serving.

Nutrition Label