Green Bean And Tomato Casserole

Total Time:
1 hr 10 min
Prep:
30 min
Cook:
40 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons tomato paste
  • 2 teaspoons finely chopped fresh rosemary
  • 2 cloves garlic, chopped
  • Pinch of red pepper flakes
  • 2 pounds green beans, trimmed and halved
  • 1 14 -ounce can cherry tomatoes Kosher salt
  • 3/4 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • Freshly ground pepper
Directions
  • Preheat the oven to 425 degrees F. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the tomato paste and cook, stirring, until slightly darkened, about 2 minutes. Add the rosemary, garlic and red pepper flakes and cook until the garlic starts browning, about 1 minute.

  • Add the green beans, cherry tomatoes and their liquid, 1 3/4 cups water and 2 teaspoons salt to the pot. Partially cover and cook, stirring occasionally, until the green beans are tender and the liquid is slightly thickened, 20 to 25 minutes. Transfer to a 3-quart baking dish.

  • Mix the panko, parmesan, parsley and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Sprinkle over the green bean mixture and bake until the sauce is bubbling and the topping is browned, about 15 minutes.

  • Photograph by Ryan Dausch


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes