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Two-Bean Tomato Bake Recipe

Photo by: Taste of Home

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Parmesan cheese, basil and garlic spice up this mouth-watering medley of beans, mushrooms, onion and tomato. A crumb topping adds crunch to this veggie bake that's even more flavorful when you use your garden harvest. -Dorothy Rieke, Julian, Nebraska

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14-16 Servings
Prep: 35 min. Bake: 35 min.

Ingredients

1-1/2 pounds fresh green beans, cut into 2-inch pieces
1-1/2 pounds fresh wax beans, cut into 2-inch pieces
5 medium tomatoes, peeled and cubed
1/2 pounds fresh mushrooms, sliced
1 medium sweet onion, chopped
10 tablespoons butter, divided
1-1/2 teaspoons minced garlic, divided
1-1/2 teaspoons dried basil, divided
1-1/2 teaspoons dried oregano, divided
1 teaspoon salt
1-1/2 cups soft bread crumbs
1/3 cup grated Parmesan cheese

Directions

Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain; add the tomatoes and set aside.
In a large skillet, saute mushrooms and onion in 4 tablespoons butter. Add 1 teaspoon garlic, 1 teaspoon basil, 1 teaspoon oregano and salt. Add to the bean mixture; toss to coat. Spoon into a greased 3-qt. baking dish.
Melt the remaining butter; toss with bread crumbs, Parmesan cheese and remaining garlic, basil and oregano. Sprinkle over bean mixture.
Cover and bake at 400° for 20 minutes. Uncover; bake 15 minutes longer or until golden brown. Yield: 14-16 servings.

Nutrition Facts: 1 serving (1 each) equals 124 calories, 8 g fat (5 g saturated fat), 21 mg cholesterol, 283 mg sodium, 12 g carbohydrate, 4 g fiber, 4 g protein.

Two-Bean Tomato Bake published in Taste of Home June/July 2002, p27