Just three ingredients are needed to make these homemade parmesan breadcrumbs – Delicious atop any number of casseroles!
The last few months of the year are a big time for food bloggers. As such, the fam has been humoring me with their willingness to taste test some new dishes.
There’s been sourdough pizza crusts, a ginger stir-fry, crustless pumpkin pie bars, and a fresh green bean casserole.
I didn’t grow up eating the latter, so I’ve just been tweaking the recipe to how I would like it. Soft green beans in a creamy veggie-based sauce, all topped with today’s delicious parmesan breadcrumbs!
I’ve actually tried these breadcrumbs on a couple of different casseroles, and they really bring the dish ‘home’, so to speak.
Without ever having tasted store-bought breadcrumbs, I’d still wager to say that these are better. Homemade is always better!
I like using a whole grain sprouted bread (typically, Ezekiel) to make these.
The additions of parmesan and olive oil make for a cheesy, crispy, luscious bite, that I find irresistible! Personally, I also like to add in a good amount of freshly ground black pepper, but I bet some Italian seasoning would also give them a good taste.
These are an incredible topping for casseroles, particularly vegetable-based ones.
Keep this recipe in mind when I post my clean green bean casserole in the near future! 🙂
Homemade Parmesan Breadcrumbs
- 2 slices whole grain bread
- 1/4 cup grated parmesan
- 2 Tbsp olive oil
- fresh black pepper if desired
- Preheat the oven to 400 degrees.
- Place the slices of bread in the oven directly onto the rack.
- Toast one side for 5-6 minutes.
- Flip and toast the other side for another 5-6 minutes.
- Let the toast cool enough to touch.
- Break each piece into quarters and pulse it in a food processor until it resembles coarse sand.
- Mix the bread with the parmesan and olive oil, adding in black pepper, if desired.
- Sprinkle atop your casserole and bake as directed.
Nutrition facts are for the entire recipe, assuming you use all of it for a casserole. It generously covers an 8 x 8 baking dish.
I bake my toast to get a more ‘even’ bake on the bread, but a toaster would probably work just fine too!
If you’re not going to use these right away, I would suggest storing the breadcrumbs in a baggie in the freezer and mixing in the parmesan and olive oil when ready to use.
Pre-toasted bread (Ezekiel pictured)…
Break it up add it to a processor or blender (seen here in my Nutribullet)…
Crumbs should resemble coarse sand (they shouldn’t be too fine!)…
Mix with parmesan…
…and olive oil…