Snap Beans in Casserole

Rate this recipe

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 slices of bacon, chopped
  • ½ cup chopped onion
  • 2 cups 2-inch pieces of cooked snap beans, green or yellow
  • 4 large tomatoes, cubed
  • ¼ teaspoon salt
  • teaspoon freshly ground black pepper
  • ¼ cup grated Parmesan cheese


  1. Preheat oven to moderate (350°F.).

  2. Fry the bacon and remove it from the skillet. Sauté the onion in the bacon fat until just tender.

  3. Combine the onion, bacon, beans, tomatoes, salt and pepper. Place in a greased casserole, top with grated cheese, and bake until the cheese is brown.

Part of