Skillet Tomato Casserole with White Beans and Parmesan Croutons
Yield: 4 – 6 servings
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
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!
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.
Course:
Main Course
Cuisine:
American
Keyword:
Easy Casserole Recipe, One Pan Meal, Skillet Tomato Casserole with White Beans and Parmesan Croutons
Nutrition Information
Amount per serving (1 (of 6)) — Calories: 401, Fat: 17g, Saturated Fat: 3g, Cholesterol: 2mg, Sodium: 1118mg, Carbohydrates: 52g, Fiber: 8g, Sugar: 9g, Protein: 14gDid you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!