PASTA WITH CREAMY WHITE BEANS
Provided by Giada De Laurentiis
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 3 minutes less than indicated in the package directions, about 7 minutes. Drain well reserving 1/2 cup pasta water.
- Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken broth. Reduce the heat to medium to maintain a simmer and cook for 5 minutes, stirring occasionally. Use the back of a spoon to gently mash some of the beans. Set aside.
- Add the cooked pasta to the sauce. Sprinkle the grated cheese over the pasta and toss to coat well. Stir in the remaining 1/2 teaspoon salt and add the 1/2 cup pasta water as needed to maintain a creamy, broth-like sauce. Sprinkle in the spinach and cook until wilted.
PASTA AND BEAN CASSEROLE
An easy do-ahead dish perfect for potlucks and dinner parties. This hearty and flavorful vegetarian dish can easily be made vegan and will satisfy everyone.
Provided by Cressida
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain.
- Heat olive oil in a skillet over medium heat. Cook onion in oil until soft, then add garlic and red and green peppers. Stir in jalapeno, if desired. Continue cooking for 2 more minutes. Stir in tomatoes and garbanzo beans. Season with basil, oregano, paprika, cumin, coriander, and salt and pepper. Simmer with 5 minutes. Remove from heat, and stir in pasta. Transfer to prepared baking dish, and top with cheese.
- Bake in preheated oven for 30 to 40 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 421.7 calories, Carbohydrate 71.7 g, Cholesterol 6 mg, Fat 8.6 g, Fiber 6.5 g, Protein 15.8 g, SaturatedFat 2 g, Sodium 504.5 mg, Sugar 5.8 g
PENNE WITH TOMATOES & WHITE BEANS
I learned how to make this dish from friends in Genoa, Italy, where they're known for creating tasty combinations of veggies, pasta and beans. You can sub feta cheese to give this a Greek twist. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.
Nutrition Facts : Calories 491 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 1505mg sodium, Carbohydrate 77g carbohydrate (14g sugars, Fiber 9g fiber), Protein 19g protein.
PASTA WITH TOMATOES AND BEANS
This pasta is one reason I always keep a few cans of tomatoes and cannellinis in my pantry. Beans contribute protein to this pasta, which makes a great vegan dish if you serve it without the cheese.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, sauces and gravies, main course
Time 30m
Yield Serves four
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil.
- Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm.
- When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to 1/4 cup of the pasta water to the pan and stir. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 9 grams, Fiber 10 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 738 milligrams, Sugar 6 grams
SAUSAGE & WHITE BEAN CASSEROLE
Make this easy chipolata, bean and roasted veg one-pan dish for a healthy, flavour-packed meal that the whole family will love. It offers four of your five-a-day
Provided by Lulu Grimes
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Roast the pepper, carrots and onion in a deep baking dish for 15 mins. Add the sausages and roast for a further 10 mins.
- Reduce oven to 200C/180C fan/gas 6, tip in the tomatoes and beans, then stir in the stock. Cook for another 35 mins. Stir in the mustard and peas and return to the oven for 5 mins. Rest for 10 mins, then serve with potatoes, pasta or rice.
Nutrition Facts : Calories 363 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 11 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium
MEDITERRANEAN BROCCOLI PASTA WITH WHITE BEANS
Simple, hearty Mediterranean bean and broccoli pasta, tossed in a light olive oil sauce, and flavored with a few spices and herbs including oregano and fresh parsley. A sprinkle of grated Parmesan and some toasted pine nuts seal the deal!
Provided by The Mediterranean Dish
Categories Entree
Time 30m
Number Of Ingredients 14
Steps:
- Cook pasta in salted boiling water according to package until al dante. I like to add a little olive oil to the cooking water. Before you drain pasta, reserve 1 cup of the pasta cooking water for later.
- In a large pot, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chopped onions and cook for 2 minutes, stirring regularly, until translucent. Add garlic, oregano, Aleppo pepper, and crushed pepper flakes. Stir till fragrant.
- Now add thawed broccoli florets. Cook 4 minutes, tossing regularly. Add cannellini beans. And season with salt and pepper. Cook another 3 minutes or so, tossing regularly.
- Add the cooked pasta and about 1/3 cup of the reserved cooking water into the pot. Add fresh parsley, za'atar spice, and Parmesan cheese. Toss to combine. If you need to, add a little bit more of the pasta cooking water to help combine everything. Taste and adjust seasoning. Cook until everything is very well warmed through.
- Transfer to serving bowls. Sprinkle toasted pine nuts, more za'atar spice, and more crushed red pepper flakes on top. Enjoy!
Nutrition Facts : Calories 367 calories, Sugar 4 g, Sodium 38 mg, Fat 11.8 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 57.8 g, Fiber 9.9 g, Protein 13 g, Cholesterol 0 mg
PASTA AND WHITE BEANS GRATIN
If you first cook the pasta, and then use the same pot to cook the beans, you will only need one pot and a casserole dish to make this meal. To save time, cook the pasta and the beans in different pots at the same time, and use prepared pesto instead of fresh basil and Parmesan.
Provided by Syd
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h10m
Yield 8
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil. Cook pasta in boiling water until done. Drain, and set aside. Meanwhile mince basil and garlic with Parmesan cheese. Transfer to a medium bowl, and mix with 1 teaspoon olive oil. Mix in ricotta.
- In a saucepan, cook onions with thyme and bay leaf in 1 tablespoon olive oil. Stir in beans and balsamic vinegar, and simmer for 20 minutes. Season to taste with salt and pepper.
- Preheat oven to 350 degrees F (175 degrees C). Combine beans, tomatoes, and pasta in a well oiled 2 quart casserole dish. Place spoonfuls of the ricotta mixture in the pasta and beans, and press down to cover. In a small bowl, moisten bread crumbs with 1 tablespoon olive oil, and sprinkle over casserole.
- Bake in preheated oven for 30 minutes, or until hot and bubbly.
Nutrition Facts : Calories 350.9 calories, Carbohydrate 51.2 g, Cholesterol 11 mg, Fat 9 g, Fiber 6.9 g, Protein 17.9 g, SaturatedFat 3 g, Sodium 397.6 mg, Sugar 3.3 g
WHITE BEAN, SAUSAGE AND SPINACH CASSEROLE
White beans, Italian sausage, spinach and tomatoes make a flavorful and surprisingly sophisticated casserole. Casseroles might have a humble reputation, but this one is special enough to serve at your next dinner party.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Add onion, garlic, salt, black pepper and red pepper flakes; continue to cook 3 to 4 minutes, stirring frequently, until vegetables have softened slightly. Sprinkle flour over top, and cook 2 minutes, stirring constantly.
- Add half of the spinach to sausage mixture; cook and stir about 1 minute or until wilted. Add remaining half of the spinach; continue to cook and stir about 1 minute or until wilted. Add tomatoes and beans; cook about 1 minute, stirring and scraping bottom of pan, until combined. Remove from heat; transfer to baking dish.
- In small bowl, mix bread crumbs and remaining 2 tablespoons oil. Sprinkle over top. Bake 25 to 30 minutes or until bubbly around edges and brown on top.
Nutrition Facts : Calories 420, Carbohydrate 35 g, Cholesterol 30 mg, Fat 2, Fiber 5 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 7 g, TransFat 0 g
ONE-PAN TUNA-WHITE BEAN CASSEROLE
This is not the classic, cream-of-something soup tuna casserole you may be familiar with. It's based on a recipe for a Breton tuna and white bean gratin from the food writer Diana Henry's cookbook, "Simple" (Mitchell Beazley, 2016). Several steps were eliminated, and an essential potato chip topping was added, which may put it squarely into tuna casserole territory. But you can call it whatever you like. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
Provided by Melissa Clark
Categories dinner, casseroles, seafood, main course
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. In an ovenproof skillet, sauté a chopped onion (or shallots, scallions or leeks) in olive oil over medium-high heat until soft, about 5 minutes.
- Add red-pepper flakes, salt and garlic cloves. Throw in the rosemary sprig, if using. Add anchovy fillets, if using. Cook for another 2 minutes, until the garlic is slightly golden and very fragrant.
- Add the white beans and the wine. Let it simmer until the liquid evaporates and the beans are soft, about 5 minutes, then mash the beans with a potato masher or a fork. Make them as smooth or lumpy as you like. You just want to release some of their starch. Turn off the heat.
- Now, add the milk and the tuna. If you have the oil-packed kind, add the oil. If you have the water-packed kind, drain them, and drizzle in more olive oil.
- Mash the tuna into the beans, leaving it a little chunky. Mix in the herbs, lemon zest and add lots of black pepper. Finally, mix in 2 to 4 tablespoons of any kind of grated cheese. Taste and add more salt and pepper if needed.
- Spread the mixture evenly in the skillet, and top it with potato chips. Scatter on more grated cheese, about another 2 tablespoons, and dot the top with little nuggets of butter.
- Bake until the tuna mixture bubbles around the edges, 20 to 25 minutes. If you want the potato chips to get more brown, you could run the whole pan under the broiler. Finish with lemon juice.
ITALIAN PASTA AND BEAN CASSEROLE
I love to cook for my family and making this recipe is very simple and tasty. It make a large amount for a large family.-George Morants, Cromwell, Connecticut
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute first six ingredients, crumbling with a fork, until the meat is browned and done. Drain. Add tomatoes, tomato paste, salt, pepper and kidney beans; heat through. , Add pasta, Parmesan cheese and parsley; toss well. Spoon into a greased shallow 4-qt. baking dish; sprinkle with Fontina or mozzarella cheese. Bake, uncovered, at 375° for 30 minutes.
Nutrition Facts : Calories 579 calories, Fat 26g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 1417mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 5g fiber), Protein 36g protein.
PASTA AND WHITE BEAN CASSEROLE
This recipe is from a favorite brand name recipes book, its pretty good. Of course I added mushrooms, but you dont have to.
Provided by punkyluv
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Spray 2 quart casserole with cooking spray.
- Cook onion and garlic in oil in large skillet over medium-high heat 3 to 4 minutes or until onion is tender.(if using mushrooms, add those to the oil).
- add beans, pasta, tomato sauce, italian seasoning, salt and pepper, mix well.
- Transfer to prepared casserole;sprinkle with cheese and parsley.
- bake 20 minutes or until cheese is melted.
Nutrition Facts : Calories 328, Fat 3.4, SaturatedFat 0.6, Sodium 403.9, Carbohydrate 58, Fiber 10.8, Sugar 3, Protein 17.9
CLASSIC GREEN BEAN CASSEROLE
Steps:
- Gather the ingredients. Preheat the oven to 350 F/177 C/Gas 4.
- Mix the soup, milk, and pepper in a buttered 1 1/2 to 2-quart casserole dish.
- Add the green beans and 2/3 cup of the French-fried onions.
- Stir the mixture together.
- Bake the casserole for about 25 minutes or until bubbly around the edges.
- Top with the remaining 2/3 cup of fried onions and bake about 5 more minutes or until the onions are lightly browned. Serve and enjoy!
Nutrition Facts : Calories 193 kcal, Carbohydrate 23 g, Cholesterol 8 mg, Fiber 4 g, Protein 6 g, SaturatedFat 3 g, Sodium 545 mg, Sugar 8 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g
WHITE BEAN, TOMATO AND SAUSAGE ORECCHIETTE
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
- Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
- Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
- Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
- Plate the pasta and top with more Parmesan and basil. Serve immediately.
EASY CHEESY PASTA AND BEAN CASSEROLE
Steps:
- Gather the ingredients.
- Preheat oven to 375 degrees. Prepare pasta according to package directions. Drain and return to saucepan.
- Stir in diced tomatoes, kidney beans, and spaghetti sauce. Transfer to 2-quart baking dish and top with shredded mozzarella.
- Bake until cheese is melted and golden, about 40 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 316 kcal, Carbohydrate 37 g, Cholesterol 29 mg, Fiber 8 g, Protein 20 g, SaturatedFat 5 g, Sodium 493 mg, Sugar 4 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g
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ITALIAN CASSEROLE WITH CANNELLINI BEANS - THE PICKY EATER
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Ratings 6Calories 205 per servingCategory Side Dish
- Chop all of your veggies. Saute the onion, garlic, carrots, fennel, thyme and 1 tablespoon parsley in a large pan with 1 teaspoom extra virgin olive oil.
- Add the beans, thyme, ½ cup cheese, 1.5-2 cups broth (if needed), crushed red pepper, and salt and pepper to taste.
- Let the mixture cook for 10-15 minutes until warmed through. Meanwhile, combine breadcrumbs, remaining chopped parsley, and remaining cheese in small bowl. Drizzle remaining 1 tablespoon olive oil into crumb mixture, and combine to moisten breadcrumbs.
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4.5/5 Total Time 8 hrs 15 minsCategory Casseroles, StewsCalories 534 per serving
- 2 Heat oil in a large frying pan over medium-high heat. Add sausage and fennel seeds and cook, stirring frequently until lightly browned. Add onion, garlic, tomato paste, carrots, celery, bay leaves and herbs. Cook, stirring, for another 2-3 minutes.
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- Cook pasta according to box instructions. Minus one to two minutes from the recommended cooking time.
- Add the oil to a casserole dish over medium high heat. Add the sausage and brown on both sides. Remove from the pan and set aside.
- Add the tomato sauce, oregano, balsamic, nutritional yeast, salt, pepper, and chili and cook until simmering, about five to seven minutes.
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- Add the oil to a casserole dish over medium high heat. Add the sausage and brown on both sides. Add the kale leaves and toss until wilted. Set aside.
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5/5 (68)Category Dinner, Lunch, Side DishCuisine Italian-InspiredTotal Time 1 hr
- Preheat the oven to 350F°/176°C. Chop the bread into ¾-inch (2 cm) cubes and transfer to a rimmed baking sheet. Drizzle 1 ½ tablespoons of extra virgin olive oil and lightly sprinkle with salt, and toss to coat. Bake in the oven for 10 minutes, until lightly golden but not too hard.
- Meanwhile, in a very large bowl (the largest bowl you have), combine the tomatoes, and shallots. Separate the shallots into individual rings as much as possible. Add the garlic, thyme leaves, and beans. Drizzle the mixture with 2 tablespoons of extra virgin olive oil and season with 1 ½ teaspoons of kosher salt and lots of freshly cracked black pepper. Toss well to combine.
- Add the baked bread cubes to the mix and gently toss to ensure the bread cubes are coated and well combined. Transfer the tomato mixture to a 3-quart/3-liter baking dish (I used a 13x9" pan).NOTE: if your bowl isn’t big enough to hold the bread cubes, transfer the tomato-shallot mixture to the baking dish, then mix in the bread.
- Bake the casserole in the preheated oven at 350°F/176°C for 35 to 40 minutes, until the top bread pieces are golden and crunchy.
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From goodfood.com.au
Servings 6Total Time 2 hrsCategory Lunch
- Heat the oil in a large, heavy-based saucepan. Add the onion, garlic, coriander, lemon zest and thyme. Cook over medium heat for 10–15 minutes, or until the onion is softened. Add the beans and cook for 10 minutes.
- Add the wine and stock. Cover and cook over low heat for 2 hours, until the beans are tender but not mashed.
- Preheat the oven to 210°C (415°F/Gas 6–7). Transfer the bean mixture to a large casserole dish. Top with the tuna and basil leaves. Arrange the tomato slices over the basil.
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3.5/5
- Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
- Add the sausage and cook, turning, until browned and cooked through, 5 to 6 minutes. Transfer to a plate.
- Add the carrots and garlic to the skillet and cook for 1 minute. Add the chard and cook until wilted, 1 to 2 minutes.
- Add the beans, ½ cup water, and ¼ teaspoon each salt and pepper; bring to a boil. Nestle the sausages in the beans.
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- Heat 2 tablespoons olive oil in a heavy, oven-safe skillet. Add in the onions and celery and sauté over medium until the onion starts to soften and become translucent, 2 or 3 minutes. Add the garlic and sauté for another 30 seconds, then add the anchovy and the pepper flakes and sauté another minute or two.
- Pour in the white wine and the beans and then stir and heat everything together for a couple of minutes. Then mash some of the beans—I mashed about half of the beans so that things would thicken up. You can mash all the beans, or just mash a few.
- Add in the milk, stir together and turn off the heat. Add in the tuna—if you are using water pack tuna, add in an extra tablespoon of olive oil and add any fresh herbs. We did not use any herbs because the only ones we have right now are in the garden, and it was raining impressively at the moment when I was assembling this.
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- Soak the eggplant rounds in a bowl with salt water (the water should taste salty, 2 tablespoons of salt per 1 cup of water works well) for a 2+ hours. Drain the eggplant and pat it dry with paper towels.
- Preheat the oven to 400F. Add the parsley, garlic, red pepper flakes, olive oil, salt, and balsamic vinegar to a food processor. Pulse until you have a consistent sauce. Add the white beans to a bowl, and mix in the parsley sauce. Set aside.
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- Heat 1 tablespoon of oil in a large skillet over medium heat and cook onion until it begins to soften, about 3-5 minutes. Add all of the chard (or in batches if it's too big for your skillet) with a large pinch of salt and cook until chard is wilted and all moisture is evaporated. Transfer to a bowl and set aside.
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