Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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.