Scalloped Green Beans and Tomatoes
Elevate your side dish game with this rich and creamy Scalloped Green Beans and Tomatoes recipe—a perfect marriage of fresh vegetables and indulgent cheese sauce, crowned with a golden breadcrumb topping. Crisp-tender green beans and juicy cherry tomatoes are bathed in a velvety blend of sharp cheddar and Parmesan, infused with warm notes of garlic and black pepper. This comforting bake, finished with Italian-style breadcrumbs toasted with a drizzle of olive oil, balances fresh flavors with luscious textures. Ready in under an hour, this crowd-pleasing dish is ideal for holiday feasts, weeknight dinners, or potlucks. Whether you're seeking a vibrant twist on classic scalloped sides or a comforting vegetable casserole, this recipe delivers both flavor and flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound green beans
- 1.5 cups cherry tomatoes
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 cup sharp cheddar cheese, shredded
- 0.25 cups Parmesan cheese, grated
- 0.5 teaspoons garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.75 cups Italian-style breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the green beans and blanch for 3 minutes, then drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to cook the raw flour taste out, forming a roux.
Slowly pour in the milk while whisking continuously to prevent lumps. Cook for 4-5 minutes, stirring frequently, until the mixture thickens slightly.
Remove the saucepan from the heat and stir in the cheddar cheese, Parmesan cheese, garlic powder, salt, and black pepper. Mix until the cheese is melted and the sauce is smooth.
In a large mixing bowl, combine the blanched green beans and cherry tomatoes. Pour the cheese sauce over the vegetables and toss gently to coat.
Transfer the coated vegetables into a greased 9x13-inch baking dish, spreading them out evenly.
In a small bowl, combine the breadcrumbs and olive oil, mixing until the crumbs are evenly coated. Sprinkle the breadcrumb mixture over the top of the vegetables in the baking dish.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the sauce is bubbling.
Remove the baking dish from the oven and let it cool for 5 minutes before serving. Enjoy this creamy, cheesy, scalloped vegetable dish as a side to your favorite main course!
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 4982 mg | 217% | |
| Total Carbohydrate | 156.5 g | 57% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 46.4 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1769 mg | 136% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2402 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
