Green Bean and Tomato Casserole
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 205
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 18
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 6
- Cholesterol
- 4
- Sodium
- 428
- Total: 1 hr 10 min
- Active: 30 min
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.