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Creamy Green Bean & Tomato Casserole


The traditional green bean casserole is made even better. We’ve updated it by adding vibrant red grape tomatoes, a creamy Parmesan cheese sauce, and a crisp bread crumb topping.

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Rate this recipe 4.2/5 (11 Votes)


  • 1/2 cup plain dry bread crumbs
  • 6 tablespoons Parmesan cheese, divided
  • 4 tablespoons butter, divided
  • 1 medium onion, chopped
  • 2 tablespoons flour
  • 1 teaspoon McCormick® Garlic Salt
  • 1 teaspoon McCormick® Thyme Leaves
  • 1/4 teaspoon McCormick® Black Pepper, Coarse Ground
  • 2 cups milk
  • 2 pounds fresh green beans, trimmed, cut into 1 1/2-inch pieces and cooked (4 cups)
  • 4 ounces (1/2 package) cream cheese, cubed
  • 2 cups grape tomatoes


Servings 12
Preparation time 20mins
Cooking time 45mins
Adapted from


Step 1

Preheat oven to 350°F.

Mix bread crumbs, 2 tablespoons of the Parmesan cheese and 2 tablespoons of the butter, melted, in small bowl. Set aside.

Melt remaining 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir 5 minutes or until tender. Stir in flour, garlic salt, thyme and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add cooked green beans and tomatoes; toss gently to coat.

Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.

Bake 25 minutes or until heated through and top is lightly browned.

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