TWO-BEAN TOMATO BAKE RECIPE PHOTO BY TASTE OF HOME

Servings: 16 / TOTAL TIME: 35 mins

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, 8-10 minutes or until crisp-tender. Drain; add tomatoes. 
  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 6 tablespoons butter; toss with bread crumbs, cheese, and remaining 1/2 teaspoon 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.

TWO-BEAN TOMATO BAKE RECIPE PHOTO BY TASTE OF HOME