Italian casserole
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; chopped |
| 2 | Garlic cloves; minced | |
| ¼ | cup | AM Olive Oil |
| 8 | Tomatoes; chopped | |
| 6 | ounces | Tomato sauce |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Dried basil |
| Sea salt and pepper to taste (optional) | ||
| ¼ | teaspoon | Onion powder |
| ¼ | teaspoon | Garlic powder |
| Vegetable seasonings (to taste) | ||
| 2 | Zucchini; sliced | |
| 4 | cups | Cheese (of choice), grated (optional) |
| ½ | cup | AM Raw Wheat Germ |
Directions
Saute the onion and garlic in 2 tbsp. of the olive oil until the onion is tender. Add the tomatoes, tomato sauce and seasonings, then cover and simmer for 30 minutes. Saute the zucchini in the remaining oil until just beginning to be tender and translucent. Sprinkle with seasonings and drain on paper towels. Preheat oven to 350 F, oil a 2-quart casserole. Combine the 7 Bean and Barley with 1 cup of the sauce and spread them over the bottom of the prepared pan. Layer the zucchini over the beans. Pour on the remaining sauce, sprinkle with cheese and top with wheat germ. Bake for 30 minutes.
Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias