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Italian Vegetable Casserole

Western.Chefs's picture
Ingredients
  Olive oil/Salad oil 3 Tablespoon
  Carrots 2 Medium, thinly sliced
  Onion 1 Medium, diced
  Garlic 1 Clove (5 gm), minced
  Canned white kidney beans 38 Ounce, drained (2 Cans, 19 Ounce Each, Cannellini)
  Canned tomatoes 16 Ounce (1 Can)
  Canned tomato paste 6 Ounce (1 Can)
  Water 1 3⁄4 Cup (28 tbs)
  Sugar 1 1⁄2 Teaspoon
  Oregano leaves 1⁄4 Teaspoon
  Coarsely ground black pepper 1⁄8 Teaspoon
  Romaine lettuce head/1 medium sized bunch kale 1 Medium, cut into bite sized pieces
  Zucchini 1 Medium, cut into 1/4 inch slices
  Sliced cooked ham 4 Ounce, cut into 1/2 inch pieces (1 Package)
  Italian bread loaf 1
  Mozzarella cheese 8 Ounce, shredded (1 Package)
Directions

1. In 5-quart Dutch oven over medium heat, in hot olive or salad oil, cook carrots, onion, and garlic until vegetables are tender, stirring occasionally. Stir in kidney beans, tomatoes with their liquid, tomato paste, water, sugar, oregano, and pepper; over high heat, heat to boiling. Reduce heat to low; cover Dutch oven and simmer mixture 5 minutes to blend flavors. Remove Dutch oven from heat; stir in romaine, zucchini, and ham.
2. Preheat oven to 350°F. Cut six 1/2 inch-thick slices from Italian bread; reserve remaining bread. Into deep 3-quart casserole, spoon half of bean mixture; top with all of bread slices, half of cheese, remaining bean mixture, then remaining cheese.
3. Cover casserole and bake 45 minutes or until mixture is hot and bubbly and cheese melts. Serve casserole with reserved Italian bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday

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