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Mediterranean Green Bean Casserole

This isn’t your grandmother’s green bean casserole; it’s her chic Mediterranean cousin. Picture tender green beans tossed with caramelized onions, garlic, and bursts of cherry tomato instead of the usual canned soup. A drizzle of golden olive oil replaces butter, while briny Kalamata olives, tangy feta, and toasted pine nuts add layers of flavor that feel both fresh and festive. Finished with a crisp herb-breadcrumb topping, it’s everything you love about the classic, comforting, cozy, and meant to share, but lighter, brighter, and kissed with a little coastal sunshine.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 6
Course: Side Dish
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

For the casserole:
  • 1 lb fresh green beans trimmed and halved
  • 1 Tbsp extra-virgin olive oil
  • 1 small yellow onion thinly sliced
  • 3 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • ½ cup sun-dried tomatoes chopped
  • ½ shredded Parmigiano-Reggiano
  • ¼ cup toasted pine nuts or chopped walnuts
  • Zest of 1 lemon
  • 1 tsp dried oregano
  • Salt & pepper to taste
For the topping:
  • ¾ cup panko or coarse breadcrumbs
  • 2 Tbsp grated Pecorino Romano
  • 2 Tbsp finely chopped fresh parsley
  • 2 Tbsp olive oil plus more for drizzling
  • Optional: a pinch of crushed red pepper flakes

Method
 

  1. Bring a large pot of salted water to a boil. Add the green beans and cook 3 minutes until bright green. Drain and plunge into ice water to stop cooking. Pat dry.
  2. Sauté the aromatics.
  3. In a large skillet, warm 1 Tbsp olive oil over medium heat. Add the sliced onion and cook until golden and soft, about 7 minutes. Stir in garlic and cook 1 minute more.
  4. Add the cherry tomatoes and sun-dried tomatoes to the skillet. Cook until they soften and start to release their juices, about 3–4 minutes. Stir in the blanched green beans, lemon zest, oregano, olives, feta, and a sprinkle of salt and pepper. Toss to coat.
  5. Transfer to baking dish.
  6. Pour everything into a lightly oiled 2-quart baking dish. Sprinkle the toasted nuts evenly over the top.
  7. Make the crunchy topping.
  8. In a small bowl, mix breadcrumbs, cheese, parsley, olive oil, and (if using) red pepper flakes. Scatter this mixture evenly over the beans.
  9. Bake uncovered at 400 °F (200 °C) for 15–20 minutes, until golden and crisp on top.
  10. Drizzle lightly with olive oil before serving. The dish should be fragrant, nutty, and just a little tangy — a sunshine-filled cousin to the classic casserole.