2 1/2 lb. string beans cut into 2 inch pieces
4 large tomatoes
10 tbsp. butter
1 large onion chopped
1/2 lb. mushrooms, sliced
3 cloves garlic minced or pressed
1 tsp. each dry basil, oregano and salt
1 1/2 c. soft bread crumbs
1/3 c. grated Parmesan cheese
1/2 tsp. each dry basil and oregano leaves

Steam beans until tender. Rinse in cold water and drain. Cut tomatoes into thin wedges; set aside.

Melt 4 Tbsp. of butter in a wide fry pan over medium-high heat. Add onion, mushrooms and 2/3 of the garlic. Cook, stirring until onion is soft and all liquid has evaporated. Stir in the 1 tsp. basil, oregano, and salt. Combine mushroom mixture with beans and tomatoes; transfer to a shallow 3 qt. baking dish.

Melt remaining 6 Tbsp. butter in a small pan. Stir in remaining garlic, crumbs, cheese and the 1/2 tsp. basil and oregano. (At this point you may cover and refrigerate beans and topping separately for up to 2 days). Sprinkle crumb mixture over beans. Cover and bake in a 400°F oven for 20 minutes (30 minutes if refrigerated); uncover and bake for 5 more minutes or until hot throughout.

Makes 12 to 15 servings.