A New Green Bean Casserole

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 pounds fresh green beans, trimmed
• 4 cups sliced onions
• 2 tablespoons balsamic vinegar, or more if needed
• 3 cloves garlic, chopped
• 2 teaspoons white sugar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 cup shredded Parmesan cheese, or to taste
• halved grape tomatoes

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil. Add the trimmed green beans and cook 5 minutes until just tender-crisp, then drain well.

2. Heat a large dry nonstick skillet over medium heat. Add the sliced onions and cook 20 minutes, stirring often and adding a splash of water if they stick, until soft and golden.

3. Stir in the chopped garlic, white sugar, dried basil and dried oregano. Cook 2 minutes until fragrant.

4. Add the balsamic vinegar and cook 3 minutes, stirring, until the onions are glazed and the pan is nearly dry. Add more vinegar if needed.

5. Preheat the oven to 375°F (190°C). Lightly grease an 8-inch square baking dish using a little water or a non-stick spray only if you have it.

6. Spread the green beans in the baking dish and top with the onion mixture, mixing gently so the beans are evenly coated.

7. Sprinkle the shredded Parmesan over the top, then scatter the halved grape tomatoes over the casserole.

8. Bake uncovered 25 minutes, until the cheese is melted and lightly browned and the tomatoes have softened. Rest 5 minutes before serving.