Herbed Green Bean Casserole

1. Preheat oven to 350 degrees F.

2. Drain beans; place in medium bowl.

3. 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.

4. Transfer beans to an ovenproof dish; sprinkle with the reserved crumb mixture.

5. Bake about 30 minutes or until top is golden and crispy.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	4.8004 g
Protein	38.362 g
Carbohydrates	56.8816 g
Energy	406.4613 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2812 g
Water	282.2267 g
Aspartic acid	0.8622 g
Calcium, Ca	782.655 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0007 g
Lutein + zeaxanthin	2182.0532 g
Fiber, total dietary	9.2578 g
Fatty acids, total saturated 22:0	0.0009 g
Carotene, beta	1353.7295 g
Niacin	2.5011 mg
Vitamin A, RAE	154.249 g
Arginine	0.3363 g
Riboflavin	0.3692 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0083 g
Fatty acids, total saturated 20:1	0.0608 g
Glutamic acid	0.7112 g
Sodium, Na	941.8377 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0907 g
Total lipid (fat)	4.8004 g
Manganese, Mn	0.9058 mg
Fructose	4.1918 g
Proline	0.2863 g
Fatty acids, total saturated 16:0	1.1893 g
Fatty acids, total saturated 8:0	0.0462 g
Sucrose	1.1524 g
Choline, total	61.2639 mg
Sugars, total	11.1253 g
Serine	0.3255 g
Fatty acids, total saturated 10:0	0.1013 g
Fatty acids, total saturated 18:0	0.5222 g
Vitamin B-6	0.5741 mg
Selenium, Se	37.2892 g
Ash	7.4331 g
Fatty acids, total saturated 18:1 undifferentiated	1.0557 g
Pantothenic acid	0.7383 mg
Phenylalanine	0.2327 g
Copper, Cu	0.2737 mg
Betaine	0.6965 mg
Thiamin	0.3053 mg
Retinol	31.2 g
Methionine	0.0735 g
Iron, Fe	8.0242 mg
Carbohydrate, by difference	56.8816 g
Phosphorus, P	692.9373 mg
Folate, total	128.1543 g
Tocopherol, gamma	0.3356 mg
Fatty acids, total saturated 4:0	0.1296 g
Lycopene	0.23 g
Alanine	0.2862 g
Cholesterol	16 mg
Valine	0.3104 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	0.2467 g
Glycine	0.2273 g
Carotene, alpha	207.2346 g
Glucose (dextrose)	4.5521 g
Fatty acids, total saturated 14:0	0.4027 g
Zinc, Zn	3.3012 mg
Isoleucine	0.2252 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.1158 g
Fatty acids, total polyunsaturated	0.5304 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.3874 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	2535.8617 IU
Folate, DFE	128.1543 g
Tryptophan	0.0658 g
Vitamin C, total ascorbic acid	40.9253 mg
Phytosterols	3.461 mg
Galactose	0.008 g
Fatty acids, total polyunsaturated 18:1 c	0.0178 g
Fatty acids, total saturated 6:0	0.0769 g
Starch	2.6387 g
Tyrosine	0.1517 g
Vitamin B-12	0.88 g
Vitamin K (phylloquinone)	185.6955 g
Fatty acids, total saturated	2.683 g
Histidine	0.1157 g
Fatty acids, total monounsaturated	1.2154 g
Threonine	0.2599 g
Folate, food	128.1543 g
Cryptoxanthin, beta	1.1702 g
Vitamin E (alpha-tocopherol)	1.5097 mg
Magnesium, Mg	117.0367 mg
Lysine	0.3024 g
Potassium, K	1199.0479 mg
Fatty acids, total polyunsaturated 24:1 c	0.0003 g
Cystine	0.0654 g
Fluoride, F	57.3648 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Garlic powder	1 teaspoon	10.261	2.2546	0.0226
Parmesan cheese	1 cup	296	32	4
Parsley	2 teaspoons	0.9	0.1582	0.0198
Oregano	1 teaspoon	2.65	0.6892	0.0428
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Basil	2 teaspoons	0.4063	0.0468	0.0113
thyme	0.5 teaspoon	0.404	0.0978	0.0067
green bean	2 cans	92.9535	20.8996	0.6597
breadcrumb	0.75 cup	0	0	0