Try this 1-Pot- Vegetable Bean Casserole recipe, or contribute your own.
Suggest a better descriptionIn nonstick skillet, melt butter over medium-low heat; cook garlic, onions and carrots, covered, for about 10 minutes or until softened. Stir in vinegar, rosemary, pepper and hot pepper flakes; cook, covered, for about 15 minutes or until onions are very soft. Stir in sauce; bring to boil. Reduce heat; simmer for about 5 minutes or until thickened. Stir in beans; set aside. Meanwhile, in large pot of boiling salted water, cook pasta for 5 minutes. 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. Drain and return to pot. Stir in tomato mixture. 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. Cove and refrigerate for up to 4 hours. Let stand at room temperature for 30 minutes before baking. Add 30 minutes to baking time.] Bake in 350F 180C oven for about 35 minutes or until heated through. Broil, uncovered, for about 2 minutes or until browned and bubbly. Serve with crisp cucumber and red onion salad. 4 servings for $10.14CDN [Nov 95] Per Serving: about 540 calories, 21 g protein, 15 g fat, 85 g carbohydrate, very high source fibre, good source calcium, excellent source iron Source: Canadian Living magazine, Nov 95 Presented in article "Hearty & Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com
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Serving Size: 1 Serving (489g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 449 | ||
Calories from Fat: 110 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 19.1mg | 6 % | |
Sodium 861.7mg | 30 % | |
Potassium 979.7mg | 26 % | |
Total Carbohydrate 77.7g | 23 % | |
Dietary Fiber 12.9g | 51 % | |
Sugars, other 64.9g | ||
Protein 8.5g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 449
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