Bean and Vegetable Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
Pinto beans, cheese, and veggies on a cornmeal crust! Yum:) Ingredients:
1 cup cornmeal |
1 1/3 cups water |
2 tablespoons parmesan cheese |
1 1/2 cups pinto beans |
1 cup mozzarella cheese |
8 ounces chopped tomatoes |
1 1/2 cups broccoli |
Directions:
1. Preheat oven to 350°F
2. Mix cornmeal with 2/3 cup cold water. Bring 2/3 cup water to boil and stir in cornmeal mixture. Cook 2-3 minutes.
3. Stir in parmesan cheese and spread in a 13 by 9 pan(I usually use smaller round cake pans so the crust is thicker).
4. Bake for 15 minutes.
5. Combine beans, vegetables, and broccoli. Add basil/oregano to taste.
6. Pour half the cheese onto the crust. Pour beans on top of cheese and then top with remaining 1/2 cup of mozzarella.
7. Bake for about 20 minutes or until cheese is melted and the bean mixture is solid/bubbling.
|
|