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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 14 |
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Parmesan cheese, basil and garlic spice up this mouthwatering medley of beans, mushrooms, onion and tomato. A crumb topping adds crunch to this veggie bake that's even more flavorful when you use your garden harvest.Dorothy Rieke, Julian, Nebraska Ingredients:
1-1/2 pounds fresh green beans, cut into 2-inch pieces |
1-1/2 pounds fresh wax beans, cut into 2-inch pieces |
5 medium tomatoes, peeled and cubed |
1/2 pounds fresh mushrooms, sliced |
1 medium sweet onion, chopped |
10 tablespoons butter, divided |
1-1/2 teaspoons minced garlic, divided |
1-1/2 teaspoons dried basil, divided |
1-1/2 teaspoons dried oregano, divided |
1 teaspoon salt |
1-1/2 cups soft bread crumbs |
1/3 cup grated parmesan cheese |
Directions:
1. Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain; add tomatoes and set aside.
2. In a large skillet, saute mushrooms and onion in 4 tablespoons butter until crisp-tender. Add 1 teaspoon garlic, 1 teaspoon basil, 1 teaspoon oregano and salt; cook 1 minute longer. Add to the bean mixture; toss to coat. Spoon into a greased 3-qt. baking dish.
3. Melt the remaining butter; toss with bread crumbs, cheese and remaining garlic, basil and oregano. Sprinkle over bean mixture.
4. Cover and bake at 400° for 20 minutes. Uncover; bake 15 minutes longer or until golden brown. Yield: 14-16 servings.
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