Cannellini Parmesan Casserole
From "Good Carb, Better Carb Cookbook" (excellent book, BTW)
2 T. olive oil 1 c. chopped onion 2 t. minced garlic 1 t. dried oregano leaves 1/4 t. black pepper 2 cans (14.5 oz each) onion and garlic flavored diced tomatoes, undrained 1 jar (14 oz) roasted red peppers, drained and cut into 1/2" squares 2 cans (19 oz each or so) white cannellini or great northern beans, rinsed and drained 1 t. dried or 1 T. fresh basil chopped 3/4 cup (3 oz) grated Parmesan cheese 1. Heat oil in Dutch oven over medium heat until hot. Add onion, garlic, oregano and black pepper; cook and stir 5 minutes or until onion is tender. 2. Increase heat to high. Add tomatoes with juice and red peppers; cover and bring to a boil. 3. Reduce heat to medium. Stir in beans; cover and simmer 5 minutes, stirring occasionally. Stir in basil and sprinkle with cheese. 6 servings Nutrients per serving: 310 calories; 47 g carbs; 10 g. fat, 1440 mg sodium, 12 g. fiber, 21 g. protein My notes: **I used fresh red pepper, and sauteed with onions instead of putting in later. **I used reduced fat parmesan, tasted fine. I actually mixed it in. How would you sprinkle 3/4 cup??!! Next time, I'll try less cheese. Maybe. **MY KIDS ATE IT!!!!! **This could easily be a main dish, with a side salad. **Fast, yummy, and cheap! |
This sounds delicious. I copied it to my recipe file - thanks for sharing!
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Sounds good!
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Delicious!
I just bought this cookbook and this is the first recipe I'm making tonight, glad to read it got good reviews!:)
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