Green Bean and Almond Casserole (Oven-Roasted or Sauteed)

Mix things up for everyday meals or during the holidays with this lovely green bean and almond casserole. The sweetness of the red peppers and the crunch of the roasted almonds are a lovely addition to what otherwise would be a boring vegetable. Roast them in the oven or use the stovetop version. We enjoy both. Also, learn how to blanch fresh green beans to freeze.

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Green Bean and Almond Casserole

Add sweetness and crunchiness to your vegetables in this flavorful roasted or sautéed green bean and almond casserole.
Course Vegetables
Cuisine American
Ingredient Keyword almonds, green beans, red bell pepper
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 people


  • 2 pounds fresh organic green beans Sam’s Club, or 3 (10-oz) packages frozen
  • 1 large red bell pepper or more to your liking, seeded and thinly sliced
  • Neutral-flavored oil high-smoke variety, for roasting, like avocado oil
  • 1/4 cup sliced almonds* (Mariani at Costco) for nut-free, use sesame seeds or sprouted or organic hemp seeds
  • Oil for sautéing or roasting
  • Salt
  • Fresh ground black pepper


For Roasting:

  1. Preheat the oven to 400°F for fresh or 450°F for frozen.
  2. Add the green beans to a baking sheet in a single layer. Add the sliced red bell peppers and drizzle oil on top; toss to coat and season with salt and pepper.
  3. Roast on the center shelf for 25 – 30 minutes or until the vegetables reach your desired tenderness, turning over or roll them around at least once midway.
  4. While the vegetables roast, add the almonds to a large skillet in a single layer. Over medium-high heat, roast the nuts until slightly brown, stirring and tossing often. It shouldn’t take longer than 5 minutes. Lower the heat to medium about halfway through or when needed. Season with salt and pepper and serve immediately.

For Stovetop:

  1. When Using Fresh Green Beans: Add 1-1/2 cups water to a large saucepan. Bring to a boil and add fresh green beans. Cook until slightly tender, still crunchy, about 5 minutes. Drain thoroughly and pat dry or allow to air dry in a colander. (You don’t want a lot of water left on them or the oil will splash when you fry them.) Go to the next step if you’re using frozen green beans.
  2. Preheat a large skillet with oil. Add the boiled, frozen, or blanched green beans along with the sliced peppers. Stir and sauté for about 5 minutes or until tender enough to meet your tastes.
  3. Season with salt and pepper. Serve hot.


*If you’d like to use more almonds in this recipe, be sure to roast them in a single layer. You can use a 12-inch skillet and make two batches if you’d like to double the amount to 1/2 cup.

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