Two-Bean Tomato Bake

• 1-1/2 pounds fresh green beans, cut into 2-inch pieces
• 1-1/2 pounds fresh wax beans, cut into 2-inch pieces
• 5 medium tomatoes, peeled and cubed
• 1/2 pounds fresh mushrooms, sliced
• 1 medium sweet onion, chopped
• 10 tablespoons butter, divided
• 1-1/2 teaspoons minced garlic, divided
• 1-1/2 teaspoons dried basil, divided
• 1-1/2 teaspoons dried oregano, divided
• 1 teaspoon salt
• 1-1/2 cups soft bread crumbs
• 1/3 cup grated Parmesan cheese

1. Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain; add tomatoes and set aside.
2. In a large skillet, saute mushrooms and onion in 4 tablespoons butter until crisp-tender. Add 1 teaspoon garlic, 1 teaspoon basil, 1 teaspoon oregano and salt; cook 1 minute longer. Add to the bean mixture; toss to coat. Spoon into a greased 3-qt. baking dish.
3. Melt the remaining butter; toss with bread crumbs, cheese and remaining garlic, basil and oregano. Sprinkle over bean mixture.
4. Cover and bake at 400u0b0 for 20 minutes. Uncover; bake 15 minutes longer or until golden brown.

green beans, fresh wax beans, tomatoes, fresh mushrooms, sweet onion, butter, garlic, basil, oregano, salt, bread crumbs, parmesan cheese

Taken from www.tasteofhome.com/recipes/two-bean-tomato-bake/ (may not work)