Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Green Bean and Tomato Casserole
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 205
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 6 g
- Cholesterol
- 4 mg
- Sodium
- 428 mg
- Level: Easy
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 205
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 6 g
- Cholesterol
- 4 mg
- Sodium
- 428 mg
Ingredients
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.
Looking for Something Else?
Related Pages
- Green Beans and Tomatoes Recipe
- Grilled Cheese-and-Tomato Casserole Recipe
- Classic Green Bean Casserole Recipe
- Green Bean Mushroom Casserole Recipe
- Light Spicy Zucchini and Tomato Casserole Recipe
- Green Bean and Potato Casserole Recipe
- Rosetta's Green Bean and Potato Salad Recipe
- Fried Green Bean Casserole Recipe
- Green Bean and Wild Mushroom Casserole Recipe