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 Time: 10mins
Cook Time: 30mins
Total Time: 40mins
Servings: 4– 6 servings
5tablespoonsextra-virgin olive oil - divided
3cups1/2-inch-diced bread - (use a good, crusty whole-grain bakery loaf or sourdough)
2 1/2poundsfresh tomatoes - cut into a 1/2-inch dice
3clovesgarlic - minced
1teaspoonfreshly ground black pepper
1canGreat Northern beans - rinsed and drained
10ounces frozen chopped spinach, - thawed and pressed dry
1/2cupfresh basil leaves, - julienned
1/2cupfreshly grated Parmesan cheese
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.