Parmesan cheese, basil and garlic spice up this mouthwatering medley of beans, mushrooms, onion and tomatoes. It's even more flavorful when you use your garden harvest. We love the cheesy crumb topping because it adds a fantastic crunch.—Dorothy Rieke, Julian, Nebraska
Two-Bean Tomato Bake
Soft Bread Crumbs
Two-Bean Tomato Bake
Prep Time
35 min
Cook Time
35 min
Yield
16 servings
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, 8-10 minutes or until crisp-tender. Drain; add tomatoes.
- 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 6 tablespoons butter; toss with bread crumbs, cheese, and remaining 1/2 teaspoon 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.
Nutrition Facts
1 serving: 124 calories, 8g fat (5g saturated fat), 21mg cholesterol, 283mg sodium, 12g carbohydrate (4g sugars, 4g fiber), 4g protein.
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