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Vegetable Bean Casserole

2 tb Butter
3 Garlic cloves, minced
2 Onions, chopped
2 Carrots, diced
1 tb Red wine vinegar
1/2 ts Dried rosemary, crushed
1/2 ts Pepper
1 pn Hot pepper flakes
3 c Spaghetti sauce
19 oz Can Romano or kidney beans, drained and rinsed
2 c Rotini pasta
2 c Broccoli, chopped
1/3 c Romano cheese, fresh grated


In nonstick skillet, melt butter over medium-low heat; cook garlic, onions and carrots, covered, for about 10 minutes or until softened. Stir in vinegar, rosemary, pepper and hot pepper flakes; cook, covered, for about 15 minutes or until onions are very soft. Stir in sauce; bring to boil. Reduce heat; simmer for about 5 minutes or until thickened. Stir in beans; set aside.

Meanwhile, in large pot of boiling salted water, cook pasta for 5 minutes. Add broccoli; [tip: peel broccoli stalks so that they will cook in the same amount of time as the florets.] cook for about 1 minute or until pasta is almost tender and broccoli is bright green and still crisp. Drain and return to pot. Stir in tomato mixture. Pour into greased 8-inch square baking dish; sprinkle with Romano cheese. Cover with foil.

[Can be prepared to this point and cooled in refrigerator. Cove and refrigerate for up to 4 hours. Let stand at room temperature for 30 minutes before baking. Add 30 minutes to baking time.]

Bake in 350F 180C oven for about 35 minutes or until heated through. Broil, uncovered, for about 2 minutes or until browned and bubbly.

Serve with crisp cucumber and red onion salad.


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