Recipe - Two-Bean Tomato Bake

This makes quite a bit and is perfect for serving at holiday gatherings. You may want to give this one a try instead of the traditional green bean casserole.
This is easily vegan by omitting the parm cheese and using vegan margarine in place of butter. Add some delicious chopped roasted cashews or pecans to the topping. :)

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 medium tomatoes, peeled and cubed
1/2 pound fresh mushrooms, sliced
1 medium sweet onion, chopped
10 Tbs butter or margarine, 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 bread crumbs
1/3 cup grated Parmesan cheese

Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8 to 10 minutes or until crisp-tender. Drain; add the tomatoes and set aside.
In a skillet, saute mushrooms and onion in 4 Tbs butter. Add I tsp garlic, I tsp basil, I tsp oregano and salt. Add to bean mixture; toss to coat. Spoon into a greased 3 QT baking dish. Melt remaining butter; toss with bread crumbs, Parmesan cheese and remaining garlic, basil and oregano. Sprinkle over bean mixture. Cover and bake at 400 degrees for 20 minutes. Uncover; bake 15 minutes longer or until golden brown.
Yield: 14 to 16 servings
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