Ingredients for Bean And Vegetable Casserole
- 1 cup yellow cornmeal
- 1 1/3 cups water
- 1/2 cup grated Parmesan cheese
- 1 (15-ounce) can pinto beans, drained & rinsed
- 1 cup shredded mozzarella cheese, divided
- 0 chopped tomatoes
- 1 cup chopped broccoli florets
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How to Make Bean And Vegetable Casserole
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 1 cup yellow cornmeal and 2/3 cup cold water. Let sit for 5 minutes to allow the cornmeal to absorb the water.
- In a saucepan, bring 2/3 cup water to a boil. Gradually whisk in the cornmeal mixture.
- Reduce heat to low and cook for 2-3 minutes, or until the mixture thickens and pulls away from the sides of the pan. Stir in 1/2 cup grated Parmesan cheese.
- Spread the cornmeal mixture evenly into a greased 13x9 inch baking dish.
- Bake for 15 minutes.
- While the crust bakes, prepare the bean and vegetable mixture: In a large bowl, combine 1 (15-ounce) can pinto beans (drained and rinsed), 1 cup chopped broccoli florets, 1/2 cup chopped bell peppers (any color), 1/2 cup chopped onions, and 1 teaspoon dried basil or oregano.
- Stir in 1/2 cup shredded mozzarella cheese.
- Pour the bean and vegetable mixture over the partially baked cornmeal crust.
- Top with the remaining 1/2 cup shredded mozzarella cheese.
- Bake for another 20-25 minutes, or until the cheese is melted, bubbly, and the casserole is heated through.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
7g
Fat
14g
Carbs
10g
