Creamy Green Bean & Tomato Casserole

By Susan52

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.

Ingredients

• 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

Preparation

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.