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1-Pot: Vegetable Bean Casserole

Categories: Vegetables | Pastanoodle | Casseroles

Serves: 4 Servings

Ingredients:
Instructions:
In nonstick skillet, melt butter over medium-low heat; cook garlic, onions
and carrots, covered, for about 10 minutes or until softened. Stir in
vinegar, rosemary, pepper and hot pepper flakes; cook, covered, for about
15 minutes or until onions are very soft. Stir in sauce; bring to boil.
Reduce heat; simmer for about 5 minutes or until thickened. Stir in beans;
set aside.

Meanwhile, in large pot of boiling salted water, cook pasta for 5 minutes.
Add broccoli; [tip: peel broccoli stalks so that they will cook in the same
amount of time as the florets.] cook for about 1 minute or until pasta is
almost tender and broccoli is bright green and still crisp. Drain and
return to pot. Stir in tomato mixture. Pour into greased 8-inch square
baking dish; sprinkle with Romano cheese. Cover with foil.

[Can be prepared to this point and cooled in refrigerator. Cove and
refrigerate for up to 4 hours. Let stand at room temperature for 30 minutes
before baking. Add 30 minutes to baking time.]

Bake in 350F 180C oven for about 35 minutes or until heated through. Broil,
uncovered, for about 2 minutes or until browned and bubbly.

Serve with crisp cucumber and red onion salad.

4 servings for $10.14CDN [Nov 95]

Per Serving: about 540 calories, 21 g protein, 15 g fat, 85 g carbohydrate,
very high source fibre, good source calcium, excellent source iron

Source: Canadian Living magazine, Nov 95 Presented in article "Hearty &
Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen

[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


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