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WHITE BEAN CASSEROLE Recipe

Ingredients
  • 2 cans white kidney (cannelini) beans, drained (16 ounce cans)
  • 1 vidalia onion, sliced thinly
  • 3 stalks celery, chopped
  • 1 zucchini, diced inch 1 inch pieces
  • 1 yellow squash, diced inch 1 inch pieces
  • 1/2 pound mushrooms, quartered
  • 1 can diced tomato inch puree (large can)
  • 2 cloves garlic, finely chopped (or 2 cubes)
  • 1 cup shredded Asiago cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 teaspoon Thyme
  • 1 teaspoon basil
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
Directions
Preheat oven to 350°. Sauté in skillet, onion, celery, garlic, spices in oil, until translucent. Add in mushrooms and squash/zucchini, cooking for short while, as you want them to remain somewhat firm. In a large casserole dish, spray pan release. Add layer of tomatoes with some puree, then vegetable mixture, then 1 can beans, then layer cheeses.

Add another layer of veggies, then beans, etc. Continue layering, top with remaining cheese. Bake in a 350° oven, about 20 minutes, until cheese is melted. You can also brown cheese under broiler for about 1 minute, to form crisp cheese crust on casserole. Serves 4-6 depending on portion size. Serve with salad and crusty bread.

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