Very Beany Casserole
I think it’s finally safe to announce that spring, and warmer weather, is here to stay! I am hoping that my herbs/vegetables will do better than last year, so far so good but it’s only been a week so can’t really judge. This year I am attempting to grow: green bell peppers, red bell peppers, eggplant, heirloom tomatoes, thyme, cilantro, and basil. Last year I attempted tomatoes, squash, eggplant, jalepenos, and basil of which only the basil survived. Keeping fingers crossed that the new garden spots will be more fruitful! Until then I am happy to (finally) see fresh local vegetables at the local stores again and with that I’m breaking out all of my spring recipes. While most of these can be prepared using frozen vegetables there is an added spring-like taste added to the dish when the veggies are fresh.
Ingredients: (serves 5-6)
- 1 lb green beans, ends cut
- 1/2 cup fresh corn
- 1/3 cup diced carrots
- 2 15 oz cans white beans (I used Northern but have used cannellini before)
- 4 garlic cloves, chopped
- 2 tbsp water
- 1 tbsp olive oil
- 1 tsp rosemary
- 1/2 tsp thyme
- 4 oz sliced muenster cheese
- 1 cup bread crumbs
- 1/2 cup grated Parmesan Cheese
- Preheat oven to 375, lightly grease the bottom of a large casserole dish.
- Spread the green beans on the bottom of the casserole dish.
- Puree one can of the beans with the garlic, water, olive oil, and the seasonings. Pour on top of the green beans and smooth out. Top with the sliced muenster cheese then pour on the remaining can of beans.
- Mix the bread crumbs with the Parmesan cheese and evenly layer on top of the beans. Cover and bake 25minutes then uncover and bake a remaining 15minutes or until the top is lightly brown.
This dish is high in fiber and protein which makes it the perfect dish for dinner after a day of working in the garden. It also comes together quickly which makes it great for a busy weeknight when a million and one different things are going on. Serve with sweet corn for a true spring feast.