Cherry Tomato Casserole with White Beans and Basil

Name: Cherry Tomato Casserole with White Beans and Basil
Prep time: 15 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 c. cubed (1" pieces) hearty whole wheat bread (5 oz.); 2 tbsp. extra virgin olive oil; 2 lb. cherry tomatoes, halved; 2 cans (15 oz. each) no-salt-added cannellini beans, rinsed and drained; 1/4 c. packed fresh basil, chopped; 3 cloves garlic, chopped; 1/2 tsp. crushed red pepper; Kosher salt and black pepper; 1/4 c. Grated Parmesan cheese

By The Good Housekeeping Test KitchenPublished: Aug 28, 2017

Pernille Loof

Yields:

4 serving(s)

Prep Time:

15 mins

Total Time:

55 mins

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Think of this one-dish wonder like a cheesy, savory bread pudding.

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Ingredients

2 cups cubed (1" pieces) hearty whole wheat bread (5 oz.)
2 Tbsp. extra virgin olive oil
2 lb. cherry tomatoes, halved
2 cans (15 oz. each) no-salt-added cannellini beans, rinsed and drained
1/4 cup packed fresh basil, chopped
3 cloves garlic, chopped
1/2 tsp. crushed red pepper
Kosher salt and black pepper
1/4 cup Grated Parmesan cheese

Directions

1. Step 1Heat oven to 350°F. On large rimmed baking sheet, toss bread with oil. Bake until golden, stirring halfway through, 8 to 10 minutes.
2. Step 2Meanwhile, in large bowl, combine tomatoes, beans, basil, garlic, red pepper, 1 teaspoon salt and 1/4 teaspoon black pepper. Add bread; toss to combine.
3. Step 3Transfer mixture to shallow 6- to 7-cup baking dish. Sprinkle with cheese; bake until top is golden, about 40 minutes. Let cool 10 minutes.

Nutritional information (per serving): About 400 cals, 18 g protein, 52 g carbs, 14 g fat (3 g sat), 13 g fiber, 820 mg sodium.

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