Two-Bean Tomato Bake

Name: Two-Bean Tomato Bake
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

12 ingredients

4 steps

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

1

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.
2

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.
3

Melt the remaining butter; toss with bread crumbs, cheese and remaining garlic, basil and oregano. Sprinkle over bean mixture.
4

Cover and bake at 400° for 20 minutes. Uncover; bake 15 minutes longer or until golden brown.