White bean meat casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cannelini beans; cooked |
| 1 | cup | Onion; chopped |
| 1 | cup | Carrot; diced |
| 1 | cup | Tomatoes; peeled, diced |
| ¼ | teaspoon | Garlic powder |
| 1 | Whole bay leaf | |
| ½ | teaspoon | Dried oregano |
| ⅛ | teaspoon | Ground pepper |
| 2 | cups | Chicken broth; fat removed |
| 2 | cups | Chicken breast; no skin, no bone, R-T-C, diced, cooked |
| 1 | cup | Whole wheat bread crumbs |
| ¼ | cup | Parmesan cheese; grated |
Directions
In a dutch oven, cook sausage, then drain well. Add beans, onions, carrots, tomatoes, garlic powder, bay leaf, oregano, and pepper. Mix well. add stock and bring to a boil. Then reduce heat and simmer for 30 minutes. Preheat oven to 325F.
Remove bay leaf. Add chicken and pork, stirring with a wooden spoon. Turn into a 2-quart ovenproof casserole.
In a small bowl, mix bread crumbs and parmesan cheese. Spread on top of casserole and bake until heated through, about 30 minutes.
Recipe by: Rodale's Basic Natural Foods Recipe by Gloria Rose: Low-Fat Cooking for Good Health (1996)
Posted to Digest eat-lf.v097.n026 by MOOSE10475<MOOSE10475@...> on Jan 22, 1998