TANGY GREEN BEAN CASSEROLE

This casserole is so much better for us than the basic one made with canned soup. The next time you want a veggie casserole, give this a try. 

2 lb fresh green beans, ends removed and broke into bite-size pieces

2 tbsp finely chopped onion

2 tbsp extra-virgin olive oil

1 tbsp vinegar

1 garlic clove, minced

1/2 tsp salt

1/4 tsp pepper

2 tbsp Panko breadcrumbs

2 tbsp grated Parmesan cheese

1 tbsp butter, melted

Cook the beans in a small amount of water until crisp tender; drain. Add the onion, olive oil, vinegar, minced garlic, salt and pepper; toss to coat the beans. Place the beans in an ungreased 1-quart baking dish. Toss the Panko crumbs with the cheese and butter, sprinkle over top of the beans. Bake, uncovered, at 350 degrees for 20 to 25 minutes or until topping is golden brown.

Yield: 6 to 8 servings

Note: This is a file photo