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Two-Bean Tomato Bake

 Two-Bean Tomato Bake
Parmesan cheese, basil and garlic spice up this mouthwatering 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
14-16 ServingsPrep: 35 min. Bake: 35 min.


  • 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


  • 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 tomatoes and set aside.
  • In a large skillet, saute mushrooms and onion in 4 tablespoons butter
  • until crisp-tender. Add 1 teaspoon garlic, 1 teaspoon basil, 1
  • teaspoon oregano and salt; cook 1 minute longer. Add to the bean
  • mixture; toss to coat. Spoon into a greased 3-qt. baking dish.
  • Melt the remaining butter; toss with bread crumbs, cheese and
  • remaining garlic, basil and oregano. Sprinkle over bean mixture.
  • Cover and bake at 400° for 20 minutes. Uncover; bake 15 minutes

2 of 2

Two-Bean Tomato Bake (continued)

Directions (continued)

  • longer or until golden brown. Yield: 14-16 servings.
Nutritional 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.