This healthier alternative to the classic green-bean casserole adds a bit of Italian flavor — and something green — to your Turkey Day spread. A key to doing this recipe justice is to boil the string beans just until they are al dente, so they don’t become mush during the subsequent baking. Sun-dried tomatoes can replace the plum tomatoes for a more robust dish. Serves 6-8.
1 lb string beans, ends trimmed
1 Tbsp olive oil
Salt and pepper to taste
2 Tbsp butter
½ large white onion, medium-diced
3 garlic cloves, medium-diced
½ cup breadcrumbs
½ cup grated Parmesan
1 plum tomato, halved and cut into ¼” slices
1 lemon, cut into wedges
Preheat oven to 350°F.
Bring a pot of well-salted water to boil. Cook the string beans until just crisp-tender, about 6-7 minutes. Drain, transfer to a bowl, and drizzle with olive oil. Season with salt and pepper, and mix to coat.
While string beans cook, heat butter in a saucepan over medium heat. Add the onions and garlic, season with salt and pepper, and sauté until onions are translucent. Add breadcrumbs and Parmesan to the pan and stir to combine. Remove from heat.
Add one-third of the breadcrumb mixture into bowl of string beans and mix. Spread string bean mixture into a 9” x 13” casserole dish.
Distribute the remaining breadcrumb mixture evenly over the top of beans. Shingle the sliced tomatoes in single row down the middle of casserole dish.
Bake at 350° F for 15 minutes or until browned on top. Serve with lemon wedges.
Don’t be shy when salting water prior to boiling green vegetables: The salt aids in preserving the veggies’ color, as well as enhancing the flavor.