This Italian-inspired casserole dish is made with fresh green beans combined with sautéed onions, garlic and diced tomatoes and topped with buttered crumbs and parmesan cheese. It’s especially good with simple entrées like roast beef, chicken and broiled fish.
Green Beans and Tomatoes Oreganata
- 1-1/2 lbs green beans
- 3 tablespoons olive oil
- 1 cup onion, chopped
- 2 cloves garlic, finely chopped
- 1 can, 15.5-ounce diced tomatoes, undrained
- 1-1/2 teaspoons dried oregano, more or less to taste
- 3 tablespoons butter, melted
- 1/3 cup panko crumbs
- 2 tablespoons grated parmesan cheese
- Preheat the oven to 350°F. Bring a large pot of salted water to a boil and set aside a bowl of ice water.
- Trim the ends of the green beans, then drop them into the boiling water and cook until bright green and crisp-tender, 2 minutes. Quickly drain and add to the bowl of ice water to stop the cooking process. Drain and set aside.
- Heat the olive oil in a large pan over medium heat. Add the onion and sauté until softened, 3 to 4 minutes. Add the garlic and continue cooking until the mixture is pale gold in color, 2 minutes longer.
- Add the tomatoes and oregano, bring to a simmer and cook until most of the liquid has evaporated, 4 to 5 minutes more. Combine with the beans, season to taste with salt and pepper and transfer to a casserole dish coated with nonstick spray.
- Bake for 25 to 35 minutes, or until the beans are tender when pierced with a fork. Remove from the oven and increase the temperature to 400°F. Combine the melted butter, panko crumbs and parmesan cheese in a small bowl and sprinkle the mixture evenly over the beans. Return to the oven and bake until the crumbs are lightly toasted, 4 to 5 minutes.