Tuscan Beans & Vegetables Casserole
by cathytrain
Woman's Day February 2001 BudgetCook "Bank on Beans" article
Cannelini beans with butternut squash and spinach
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INGREDIENTS
- 3 cans (15.5 oz) Cannelini Beans ; Rinsed
- 1 1/2 pounds Butternut squash ; Cut into 1
- 1 medium Onion ; Cut into thin half rounds
- 1 box (10 0z) Frozen Chopped Spinach ; Thawed and squeezed dry
- 1 tablespoon Lemon zest ; Freshly grated
- 1/2 teaspoon Dried Sage
- 1/2 teaspoon Kosher Salt
- 4 ounces Part-skim Mozzarella ; Shredded
- 1/4 cup Parmesan cheese ; Grated
- 1 teaspoon Dried thyme
- 1 cup Chicken broth ; can substitute veg broth
INSTRUCTIONS
1. Heat oven to 350 F. Have a shallow 13 x 9 in (3 qt) baking dish ready 2. Mix beans, squash, onion, spinach, lemon peel, thyme, sage, and salt into baking dish. Add broth. Cover tightly with foil. 3. Bake 55 minutes or until squash is tender. Sprinkle with cheeses. Bake uncovered 5 to 10 minutes until cheese melts. Per serving: 321 cal 23 g protein 47 g carb 14 g fiber 6 g fat 3 g saturated fat 14 mg cholesterol 878 mg sodium
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (229g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 429 | ||
| Calories from Fat: 25 (6%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.8g | 4 % | |
| Saturated Fat 1.2g | 6 % | |
| Monounsaturated Fat 0.5g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 6.5mg | 2 % | |
| Sodium 240.7mg | 8 % | |
| Potassium 1855mg | 49 % | |
| Total Carbohydrate 74.8g | 22 % | |
| Dietary Fiber 29.4g | 118 % | |
| Sugars, other 45.4g | ||
| Protein 30g | 43 % | |
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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. |
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Calories per serving: 429
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