Skillet Tomato Casserole with White Beans and Parmesan Croutons
A tomato "casserole" of croutons baked with juicy tomatoes, spinach, white beans, and Parmesan cheese. Your entire family will love this healthy one-pan meal!
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 – 6 servings
Ingredients
- 5 tablespoons extra-virgin olive oil divided
- 3 cups 1/2-inch-diced bread (use a good, crusty whole-grain bakery loaf or sourdough)
- 2 1/2 pounds fresh tomatoes cut into a 1/2-inch dice
- 3 cloves garlic minced
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 can Great Northern beans rinsed and drained
- 10 ounces frozen chopped spinach, thawed and pressed dry
- 1/2 cup fresh basil leaves, julienned
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Place a rack in the upper third of the oven and preheat the oven to 350 degrees F.
- Heat 3 tablespoons of olive oil in a large, deep ovenproof skillet over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
- To the skillet, add the tomatoes, garlic, sugar, salt, and pepper. Continue to cook, stirring often, for 5 minutes, until the tomatoes break down.
- Off the heat, stir in the beans, spinach, and basil until well mixed. Sprinkle with Parmesan cheese and drizzle with the remaining 2 tablespoons olive oil.
- Bake for 30 to 40 minutes, until the top is browned and the tomatoes are bubbly. Enjoy hot or warm.
Nutrition
Serving: 1(of 6)Calories: 401kcalCarbohydrates: 52gProtein: 14gFat: 17gSaturated Fat: 3gCholesterol: 2mgSodium: 1118mgFiber: 8gSugar: 9g
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