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1-Pot: Vegetable Bean Casserole
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Rating: 4.2/5 (51 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 565
% Daily Value**
Total Fat 17g
Saturated Fat 8g
Unsaturated Fat 3g
Cholesterol 76mg
Sodium 1156mg
Total Carbohydrate 80g
Dietary Fiber 16g
Sugars 16g
Protein 27g
Vitamin A  103%Vitamin C  111%
Calcium  33%Iron  33%
Potassium  34%Vitamin E  15%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

1-Pot: Vegetable Bean Casserole

Date Added: March 12, 2018
Wonderful side dish for any dinner including chicken, beef or lamb. It also makes a green main dish on a cold winter night.


2 tablespoons Butter
3 Garlic cloves minced
2 Onions chopped
2 Carrots diced
1 tablespoon Red Wine Vinegar
1/2 teaspoon Dried Rosemary crushed
1/2 teaspoon Pepper
1 pinch Hot Pepper Flakes
3 cups Spaghetti Sauce
19 oz Kidney Beans Can drained and rinsed
2 cups Rotini Pasta
2 cups Broccoli chopped
1/3 cup Romano Cheese grated
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1. In nonstick skillet, melt butter over medium-low heat; cook garlic, onions and carrots, covered, for about 10 minutes or until softened.

2. Stir in vinegar, rosemary, pepper and hot pepper flakes; cook, covered, for about 15 minutes or until onions are very soft.

3. Stir in sauce; bring to boil.

4. Reduce heat; simmer for about 5 minutes or until thickened.

5. Stir in beans; set aside.

6. Meanwhile, in large pot of boiling salted water, cook pasta for 5 minutes.

7. 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.

8. Drain and return to pot. Stir in tomato mixture.

9. 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.

10. Cove and refrigerate for up to 4 hours.

11. Let stand at room temperature for 30 minutes before baking. Add 30 minutes to baking time.]

12. Bake in 350F 180C oven for about 35 minutes or until heated through.

13. Broil, uncovered, for about 2 minutes or until browned and bubbly.

14. Serve with crisp cucumber and red onion salad.

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Dietary Notes:
This recipe is high in Vitamin A with 103% of your daily recommended intake per serving. This recipe is high in Vitamin C with 111% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beans, Butter, Gluten, Tomato, Cheese, Sulfites, Garlic, Hot Pepper, Vinegar, Rosemary, Onion allergies.
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