TLC Cooking "Cannellini Parmesan Casserole"

Cannellini Parmesan Casserole

Cannellini Parmesan Casserole

Prep and Cook Time 20 minutes

YIELD Makes 6 servings
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A super-quick dish chock full of good-for-you beans and vegetables. All you need to add is a leafy green side salad and a slice of whole grain bread.

INGREDIENTS

2	tablespoons olive oil
1	cup chopped onion
2	teaspoons minced garlic
1	teaspoon dried oregano leaves
1/4	teaspoon black pepper
2	cans (about 14-1/2 ounces each) diced tomatoes with onion and garlic, undrained
1	jar (about 14 ounces) roasted red peppers, drained and cut into 1/2-inch pieces
2	cans (about 15 ounces each) white cannellini beans or Great Northern beans, rinsed and drained
1	teaspoon dried basil or 1 tablespoon chopped fresh basil
3/4	cup grated Parmesan cheese

PREPARATION:

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.
Increase heat to high. Add tomatoes with juice and red peppers; cover and bring to a boil.
Reduce heat to medium. Stir in beans; cover and simmer 5 minutes, stirring occasionally. Stir in basil and sprinkle with cheese.

This recipe appears in: Italian

NUTRITIONAL INFORMATION:

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