Tomato and Bean Casserole

Tomato and Bean Casserole

April 8, 2018   13 Comments

Tomato and bean casserole should become an every day dish. First, everyone loves a casserole.

All I have to do is put food in a casserole dish and my kids get excited. Second, you can’t go wrong with tomatoes. People love my how to make homemade marinara sauce in 20 minutes post and my roasted tomatoes with garlic because they are incredibly easy recipes and flavorful at the same time.

Third, there is nothing to prep! All you have to do is peel 8 cloves of garlic. Do you know how to easily peel it? Take the flat edge of a chef’s knife and press down hard on the clove with the heel of your hand. You will smash the clove and the peel will come right off. Easy peasy.

Toss the garlic, some sprigs of thyme or oregano, and 1 ½ pounds of fresh cherry tomatoes in a casserole dish with nothing else.

That is right! You don’t need oil, cheese or anything else for this to be amazing. The concentrated flavor of the tomatoes is all you need.

Finally, you add some beans. Now, I made the mistake of adding lima beans – which I know is not a favorite. The can says “Serving up memories since 1926” and I have a feeling some would say “Serving up BAD memories since 1926”.

I'm pretty sure I am the only food blogger to feature lima beans since they are so contentious - I like to take risks :)

I like lima beans but I may be in the minority. Don’t worry about it. Use white beans like cannellini or any other beans that you like. The idea here is that when you add the beans – it becomes like a comfort food.

For those following Weight Watchers Freestyle – this recipe is ZERO points.

Of course, I might ruin it and eat it on toast or add some grated Parmesan. Or you could toss it in a salad with some tuna? There are so many choices for this dish.

Have you made tomato and bean casserole? How did you make it?

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Tomato and Bean Casserole Recipe

Makes 6 servings

8 cloves garlic, peeled
1.5 pounds cherry tomatoes, washed
6 springs fresh thyme
2 – 15 ounce cans of lima, butter, or white beans, rinsed

Heat oven to 400 F. Place garlic, tomatoes, and thyme in a 9x13 casserole dish and bake for 20 minutes until the tomatoes have burst. Add rinsed beans and heat for 10 minutes. Sprinkle the dish with salt and pepper to taste.

For one serving = 192 calories, 0.7 g fat, 0.1 g saturated fat, 35.7 g carbohydrates, 3.4 g sugar, 12.9 g protein, 9 g fiber, 300 mg sodium, 0 Freestyle SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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13 Comments:

I wonder if this could be done in an instant pot?

on April 8, 2018

Hmmm, no I've never made or heard of a tomato bean casserole! I love lima beans, and grape tomatoes, and garlic, and simple. So healthy and fast...what's not to love? This appeals to me on so many levels and it can be cut in half so easily.. a great way to use up some tomatoes too that are beginning to wrinkle. I will make this this week! Do you serve this with a side green veg or bread? Thank you Lisa!

on April 8, 2018

A question concerning the garlic...while I DO love garlic, 8 cloves seems like a lot! And, since it is not minced, does that mean it gets picked out and not eaten after casserole is baked? I just remember eating my MILs stuffed cabbage and eating a whole garlic cloves that had been left in the sauce for “flavor”..it brought tears to my eyes! And if left IN, and meant to be eaten...will I smell like garlic for days? I’m not much of a cook but I DO like all ingredients listed ... and it looks like something I could handle...if I can handle the garlic;)

on April 8, 2018

any other veggies to use beside tomato? I love tomato but my kids don't and I've tried.

on April 8, 2018

Can't wait to try this. I've recently changed over to a plant based diet and will be making this, though probably with navy beans.

on April 9, 2018

I'm not a fan of Thyme, do you have suggestions for other herbs?

on April 9, 2018

Thank you for all the great questions! I will do my best to answer them.
@Ilene - I think that it wouldn't work in an instant pot because you are looking to caramelize the tomatoes. You might get soup in an instant pot.
@BarbL - I think that a green salad and bread would be GREAT. I also toss this on a green salad or rice.
@Chris G - Eight cloves of garlic is A LOT but it gets roasted and sweet - it loses its bite. You can take it out or eat it (but you will smell like garlic if you eat it).
@Gina - Excellent question! I am not sure what else would work. Perhaps this is not for you.
@Mary P - you can use fresh oregano or skip the herbs all together.

on April 9, 2018

Thanks Snack Girl! I was thinking that Italian seasoning might do the trick.

on April 10, 2018

For Gina, you could try using a good summer squash, if your family would like squash. Or winter squash, for that matter. Chunks of pumpkin would be wonderful, though we're out of that season now.

on April 10, 2018

I finally made this today and it was so yummy! My vegan daughter came for lunch and I had to make minor tweaks because my grape tomatoes supply was a bit low. I added a squiggle of oil and since I had a bag of already prepped delicata squash and eggplant stashed in the freezer, tossed in a cup of that too. These vegs were raw and thinly sliced. We served it over some DeLallo potato gnocchis with a tsp. of Barilla pesto on top. The lima beans were nice and creamy and I even ate a whole garlic clove. This made four hearty servings. I absolutely loved this very adaptive dish which will come in handy this summer when garden vegs start pouring in. A very simple, no fuss, casserole.

on April 17, 2018

When the tomatoes burst, do they splatter and make a mess in the oven?

on April 17, 2018

My husband and I LOVE this! We had olive oil, pesto, and red peppers all ready to add, but it needed none of this. The tomatoes were a burst of sweet and tang, and my husband was surprised there was no lemon added. I expected it to be dry, but it was perfect. I will make this again and again. Thank you for the easiest recipe all year!

on April 20, 2018

Have made this twice so far and love it. Sometimes I add it to cooked fresh spinach or roasted red peppers and onions. It's so good and easy to make. I also used mixed colored cherry tomatoes.

on April 26, 2018


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