Food recipes
Bean and Vegetable Casserole
Bean and Vegetable Casserole Ingredients: cornmeal, degermed, unenriched, yellow water, bottled, generic cheese, parmesan, hard beans, snap, green, raw cheese, mozzarella, low sodium tomatoes, red, ripe, raw, year rou...
Bean and Vegetable Casserole
Ingredients:
cornmeal, degermed, unenriched, yellow
water, bottled, generic
cheese, parmesan, hard
beans, snap, green, raw
cheese, mozzarella, low sodium
tomatoes, red, ripe, raw, year round average
broccoli, raw
Directions:
Preheat oven to 350F
Mix cornmeal with 2/3 cup cold water.
Bring 2/3 cup water to boil and stir in cornmeal mixture.
Cook 2-3 minutes.
Stir in parmesan cheese and spread in a 13 by 9 pan(I usually use smaller round cake pans so the crust is thicker).
Bake for 15 minutes.
Combine beans, vegetables, and broccoli.
Add basil/oregano to taste.
Pour half the cheese onto the crust.
Pour beans on top of cheese and then top with remaining 1/2 cup of mozzarella.
Bake for about 20 minutes or until cheese is melted and the bean mixture is solid/bubbling.
Ingredients:
cornmeal, degermed, unenriched, yellow
water, bottled, generic
cheese, parmesan, hard
beans, snap, green, raw
cheese, mozzarella, low sodium
tomatoes, red, ripe, raw, year round average
broccoli, raw
Directions:
Preheat oven to 350F
Mix cornmeal with 2/3 cup cold water.
Bring 2/3 cup water to boil and stir in cornmeal mixture.
Cook 2-3 minutes.
Stir in parmesan cheese and spread in a 13 by 9 pan(I usually use smaller round cake pans so the crust is thicker).
Bake for 15 minutes.
Combine beans, vegetables, and broccoli.
Add basil/oregano to taste.
Pour half the cheese onto the crust.
Pour beans on top of cheese and then top with remaining 1/2 cup of mozzarella.
Bake for about 20 minutes or until cheese is melted and the bean mixture is solid/bubbling.