Cheesy Mixed Bean Casserole
From jontyh 16 years agoIngredients
- 2 Tbsp oil shopping list
- 2 carrots, chopped shopping list
- 2 stalks celery, chopped shopping list
- 2 cloves of garlic, minced shopping list
- 1 onion, chopped shopping list
- 1 green pepper, diced shopping list
- 1 28 oz. can tomatoes shopping list
- 1 5 1/2 oz. can tomato paste shopping list
- 1 tsp each oregano and basil shopping list
- pinch hot pepper flakes shopping list
- pinch sugar shopping list
- 1/2 cup grated Parmesan shopping list
- pinch salt shopping list
- 1 19 oz. can white kidney beans, drained & rinsed shopping list
- 1 19 oz. can chick peas, drained & rinsed shopping list
- 1 1/2 cups grated mozzarella shopping list
- 1 cup fresh bread crumbs (or 1/2 cup dried bread crumbs) shopping list
- 1/4 cup chopped parsley shopping list
- 2 Tbsp butter, melted shopping list
How to make it
- In large pot, cook carrots, celery, garlic, onion, green pepper in oil (about 7 minutes)
- Stir in tomatoes, tomato paste, 1 tomato paste can of water, oregano, basil, hot pepper flakes, sugar and 2 Tbsp of the Parmesan.
- Taste and Season with salt. Bring to a boil. Reduce heat and simmer uncovered stirring often for 20 minutes or until slightly thickened.
- Stir in kidney beans and chick peas. Cook for 15 minutes.
- Transfer to a greased 13 x 9 inch baking dish. Sprinkle with mozzarella. Combine remaining parmesan, bread crumbs, parsley and butter. Sprinkle over mozzarella. (Recipe can be prepared to this point, covered and refrigerated for up to 24 hours. Let stand at room temperature for 30 minutes before heating).
- Bake in 375 degree oven for 20-30 minutes or until bubbling.
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