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 Recipe photo by Taste of Home
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, 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 longer or until golden brown.
Soft Bread Crumbs
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.