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Skillet Tomato Casserole with White Beans and Parmesan Croutons
from Well Plated

Name: Skillet Tomato Casserole with White Beans and Parmesan Croutons
Prep time: 10M
Cook time: 30M
Total time: 40M
Ingredients: 5 tablespoons extra virgin olive oil, divided; 3 cups, ½-inch-diced bread (use a good, crusty whole grain bakery loaf or sourdough); 2 ½ pounds fresh tomatoes, cut into ½-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; ½ cup fresh basil leaves, julienned; ½ cup freshly grated Parmesan cheese

Ingredients

You need 11 Ingredients

½ cup freshly grated Parmesan cheese

½ cup fresh basil leaves, julienned

10 ounce package frozen spinach, thawed with excess moisture pressed out

1 can Great Northern Beans, rinsed and drained

1 teaspoon fresh ground black pepper

2 teaspoons kosher salt

2 teaspoons sugar

3 garlic cloves, minced

2 ½ pounds fresh tomatoes, cut into ½-inch dice

3 cups, ½-inch-diced bread (use a good, crusty whole grain bakery loaf or sourdough)

5 tablespoons extra virgin olive oil, divided

Steps

Showing 2 out of 5 Steps

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.
Place rack in the upper third of oven and preheat the oven to 350 degrees F.

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Well Plated