- 1/4 cup crumbled feta cheese
- 3 tablespoons Progresso® dry bread crumbs
- 2 teaspoons olive oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon crushed red pepper
- 1/2 cup Muir Glen® organic diced tomatoes with juice
- 1 (7.4 ounce) package Cascadian Farm® frozen organic French green beans with toasted almonds, thawed
- Heat oven to 375 degrees F. Combine feta cheese and bread crumbs; set aside. Remove almond packet from beans; set aside.
- Heat oil in 10-inch skillet over medium heat. Cook onion and garlic 2 minutes, stirring frequently. Stir in oregano, red pepper and tomatoes. Reduce heat to low; simmer, uncovered, 5 minutes. Stir in green beans; simmer 3 minutes longer. Spoon into 1 1/2-quart casserole; sprinkle with feta topping and slivered almonds. Bake 10 minutes or until crust is browned and green beans are heated through.