Orzo Vegetable Casserole With Crumb Topping |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
This is an easy casserole to put together. It may be a complete meal or serve it with your favorite meat. I use canned chunky Italian tomatoes that already have basil, oregano & garlic in them. If you use this type of canned tomato omit the basil, oregano and cut the garlic back to 3 cloves. Salting the eggplant does not make the recipe salty it simply removes moisture from the eggplant- most of the the salt flows out with the moisture. Ingredients:
1 cup orzo pasta, cooked according to package instructions |
1 (14 ounce) can chunky tomatoes |
2 teaspoons fresh basil, finely chopped |
2 teaspoons fresh oregano, finely chopped |
4 garlic cloves, finely chopped |
1 green bell pepper, chopped |
1 medium eggplant, peeled if thick skinned |
4 tablespoons coarse salt |
1/2 lb green beans, frenched (sliced diagonally) |
1 medium onion, chopped |
salt and pepper |
2 tablespoons fresh parsley, chopped |
3 slices white bread, crusts removed |
3 tablespoons butter or 3 tablespoons margarine |
4 tablespoons parmesan cheese, grated |
Directions:
1. Cook the orzo according to package instructions, cool.
2. Slice the eggplant into 1/2 slices, salt both sides and place on paper towels, cover with paper towel allowing the slices to drain for 1 hour. Pat dry with fresh paper towels, set aside.
3. In a lightly greased 9 x 13 x 3 casserole dish.
4. Mix together the orzo, tomatoes, pepper, green beans, onion and garlic season with salt & pepper.
5. Pour into the casserole dish top with eggplant slices.
6. Place in 375F oven uncovered for 45 minutes.
7. Meanwhile break the crustless bread slices into crumbs.
8. Melt butter/margarine in a skillet, mix in crumbs, do not brown them, remove and mix in the Parmesan and parsley.
9. Remove casserole from oven, sprinkle the crumb mixture on top and return to oven bake a further 15 minutes or until the crumbs are golden.
|
|