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Roman Rice and Beans Casserole

2 1/4 lb Onions; finely chopped
4 1/2 lb Carrots; finely chopped
1 1/2 c Celery; chopped
1 c Fresh parsley; chopped
1/4 c Basil
2 tb Oregano
8 Cloves garlic
1/4 c Olive oil
9 lb Tomatoes; coarsely chopped
3 lb Cooked kidney beans; drained
7 1/2 lb Cooked brown rice
2 lb Cheese; lowfat, grated
1 1/2 ts Black pepper


Saute onions, carrots, celery, parsley, basil, oregano, and garlic in olive oil until onions are golden. Add tomatoes, beans, rice, salt, pepper, and half the cheese. Mix gently but well. Put in 5 greased 9"x13" baking dishes (4 qt capacity). Sprinkle with remaining cheese. Cover and bake at 350F until thoroughly heated [about 30 minutes].


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