Name: Italian-Style Green Beans
Yield: Serves 6 to 8
Cuisine: Italian, Europe
Ingredients: 1 tablespoon red wine vinegar; 1 clove garlic, minced; 1 medium onion, chopped fine; 1 1 can (14 1/2 ounces) diced tomatoes, drained; 2 tablespoons extra virgin olive oil; 2 red bell peppers, seeded and chopped fine; 2 portobello mushroom caps, sliced thin; 2 pounds green beans, ends trimmed; ground black pepper; Salt; 1/4 cup grated Parmesan cheese; 1/4 teaspoon dried oregano; 3/4 cup shredded mozzarella cheese

Why This Recipe Works

The old green bean casserole has become a cliché. We wanted a revamped green beans recipe that we could serve alongside the heavy hitters on our holiday table. Our Italian-Style Green Beans recipe uses common pantry items, and uses Parmesan and mozzarella cheeses for a cheesy finish.

Before You Begin

The old green bean casserole has become a cliché. Thankfully, Cheryl Ewing of Ellwood City, Pa. shared with us her revamped version of this tired casserole. We love that her recipe uses common pantry items and that not one of them is cream of mushroom soup! Cheryl’s recipe was a runner-up in our holiday side dish recipe contest.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Bring 4 quarts water to boil in Dutch oven. Add 1 tablespoon salt and beans and cook until tender, about 6 minutes. Drain and set aside. (The beans can be refrigerated for up to 2 days.)

Heat oil in now-empty Dutch oven over medium-high heat until shimmering. Add onion and mushrooms and cook until soft and liquid has evaporated, about 8 minutes. Add peppers and cook until soft, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, vinegar, oregano, and green beans. Season with salt and pepper.

Transfer mixture to 2-quart baking dish. Sprinkle with cheeses and bake until cheese is melted and bubbly, about 7 minutes. Serve.