Green Bean and Tomato Casserole

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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.
  3. 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.
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