Fresh Roasted Green Bean Casserole
Recipe Submitted By: Jerseygirl



2 pounds fresh green beans, trimmed, with strings removed
2 tablespoons plus 2 teaspoons extra virgin olive oil
1 large sweet onion, sliced thinly
1 1/2 cups boiling water
1/2 cup sun-dried tomatoes (not packed in oil)
1 5-ounce container garlic and herb cheese spread
2 tablespoons milk
1/2 cup coarse, fresh Italian bread crumbs

Preheat oven to 350 degrees. Toss beans with 1 tablespoon olive oil in 13-by-9-inch baking dish. Roast in preheated oven for 30-35 minutes or until tender-crisp, stirring once.

Meanwhile, heat 1 tablespoon olive oil in large nonstick skillet over medium-low heat until hot. Add onion; cook 18-21 minutes or until very tender and golden, stirring often.

Pour boiling water over sun-dried tomatoes in small bowl. Let stand 15 minutes or until
tomatoes are softened; drain well. Finely chop tomatoes and set aside.

Combine cheese spread and milk in small bowl; set aside. Toss bread crumbs with remaining 2
teaspoons olive oil; set aside.

Remove beans from oven. Turn heat up to 400 degrees. Add cheese mixture and tomatoes to
beans; stir until beans are coated evenly. Top with onions and then sprinkle with bread crumbs.

Bake in preheated oven 15-20 minutes or until beans are tender and bread crumbs begin to
brown.

Makes 8-10 servings.