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Title: 1-Pot: Vegetable Bean Casserole
Yield: 4 Servings

Ingredients

      2 tb butter
      3    garlic cloves, minced
      2    onions, chopped
      2    carrots, diced
      1 tb red wine vinegar
    1/2 ts dried rosemary, crushed
    1/2 ts pepper
      1 pn hot pepper flakes
      3 c  spaghetti sauce
     19 oz can romano or kidney beans,
           -drained; and rinsed
      2 c  rotini pasta
      2 c  broccoli, chopped
    1/3 c  romano cheese, fresh grated

Instructions

In 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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