TWO-BEAN TOMATO BAKE

1 1/2 lbs fresh green beans, cut into 2-inch pieces

1 1/2 lbs fresh wax beans, cut into 2-inch pieces

5 med tomatoes, peeled and cubed

1/2 lb fresh mushrooms, sliced

1 med sweet onion, chopped

\10 tbsp butter, divided

1 1/2 tsp minced garlic, divided

1 1/2 tsp dried basil, divided

1 1/2 tsp dried oregano, divided

1 tsp salt

1 1/2 cups soft breadcrumbs

1/3 cup grated Parmesan cheese

Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, 8 to 10minutes or until crisp tender. Drain; add the tomatoes and set aside.

In a skillet, sauté mushrooms and onions in 4 tablespoons of the butter. Add 1 teaspoon of the garlic, 1 teaspoon of the basil, 1 teaspoon of the oregano, and the salt. Add to the bean mixture; toss to coat. Spoon into a greased or sprayed 3-quart baking dish.

Melt remaining butter; toss with breadcrumbs, Parmesan cheese and remaining garlic, basil and oregano. Sprinkle over the bean mixture. Cover and bake at 400-degrees 20 minutes. Uncover and bake an additional 15 minutes or until golden brown.

Yield: 14-16 servings

recipe and photo from taste of home 20 years ago