Skillet Tomato Casserole with White Beans and Parmesan Croutons Recipe

imageMeatless Mondays!!

Skillet Tomato Casserole with White Beans and Parmesan Croutons Recipe


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 1/2-inch dice
3 garlic cloves, minced
2 teaspoons sugar
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 can Great Northern Beans, rinsed and drained
10 ounce package frozen spinach, thawed with excess moisture pressed out
1/2 cup fresh basil leaves, julienned
1/2 cup freshly grated Parmesan cheese


1. Place rack in the upper third of oven and preheat the oven to 350 degrees F.
2. Heat 3 tablespoons of olive oil in a large and 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.
3. To the skillet, add the tomatoes, garlic, sugar, salt, and pepper. Continue to cook, stirring often, for 5 minutes, until the tomatoes break down.
4. 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.
5. Bake for 30 to 40 minutes, until the top is browned and the tomatoes are bubbly. Enjoy hot or warm. (courtesy of


Posted on August 26, 2014, in Vegan. Bookmark the permalink. Leave a comment.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: