Nana Recipe Wednesday–Green Bean and Tomato Casserole
Here we are, it’s June, and at my farmer’s market there are green beans and tomatoes a-plenty. But what to do with them all? It’s a dilemma.
Oh hi Nana. You guessed it—-this nice young lady has a green bean recipe or two up her sleeve, and I’ve decided to share this one that features both green beans and tomatoes, along with some other stuff. Yes, I know, it has to go in the oven and it’s hot outside—but take comfort in the fact that it’s not for long—and you can make loads of this stuff at once if you happen to be feeding an army. I halved the recipe and it fed six as a side dish.
You can also take comfort in the fact that while this IS in fact a green bean casserole recipe, there is nary a can of cream-of-something soup to be found.
I also think this would do nicely as a main dish. Add a salad and call it a day!
Nana's Green Bean and Tomato Casserole
- 2 1/2 lbs green beans
- 4 tomatoes, cut into thin wedges
- 4 Tbsp butter (or olive oil)
- 1 large onion, chopped
- 1/2 lb mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp dry basil
- 1 tsp dry oregano
- salt, pepper
- FOR CRUMB TOPPING:
- 6 Tbsp butter, melted or softened
- 1 clove garlic, minced
- 1 1/2 cup fresh breadcrumbs
- 1/3 cup parmesan, grated
- 1/2 tsp dry basil
- 1/2 tsp dry oregano
- In a large saute pan, cook beans in 1-inch of water until tender-crisp. Drain beans and run cold water over them to stop the cooking.
- Return pan to the stove and heat the 4 Tbsp butter or oil (or a combination) and add the onion. Cook until softened then add the mushrooms. Cook for 1-2 minutes until soft and add the garlic, basil and oregano, and cook until fragrant, about one minute. Season all with salt and pepper to taste.
- Add back the beans and sliced tomato and toss to combine. Taste and season again if necessary.
- Transfer to a baking dish. (If making ahead, cover and refrigerate up to 2 days.)
- For crumb topping, combine the melted or softened butter with the crumbs, parmesan, garlic and herbs. (If making ahead, stop here, cover and refrigerate up to 2 days.)
- Bake at 400 for 30 minutes or until hot and the crumb topping is browned. (If made ahead, bake covered for 30 minutes, then remove foil and continue baking until top is browned.)