Recipe courtesy of Food Network Kitchen
Save Recipe Print
Green Bean and Tomato Casserole
Total:
1 hr 10 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 10 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

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.

Photograph by Ryan Dausch

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Baked Bean Casserole

Recipe courtesy of Trisha Yearwood

Blistered Green Beans

Recipe courtesy of Ree Drummond

Green Bean Salad

Recipe courtesy of Jamie Deen

Green Beans with Lemon and Garlic

Recipe courtesy of The Neelys

Fresh Green Beans (a.k.a Tom Cruise Green Beans)

Recipe courtesy of Trisha Yearwood

Green Beans and Bacon

Recipe courtesy of The Neelys

Roasted Green Beans

Recipe courtesy of Ree Drummond

The Best Green Beans Ever

Recipe courtesy of Ree Drummond

Rosetta's Green Bean and Potato Salad

Recipe courtesy of Gesine Bullock-Prado

Browse Reviews By Keyword

          Latest Stories