Tuesday, November 24, 2009

Butternut Bean Casserole

This recipe is sure to make your house smell yummy while it is baking. And the end result is delicious! The recipe is an adaptation of one I saw in Cooking Light magazine last weekend while shopping. I have beefed up the veggies and downplayed the beans. Also, the original recipe called for a bread crumb-Parmesan topping, but I was a little lazy and just put the cheese on top (as you can tell from the picture, which is the original recipe version).

Butternut Bean Casserole


Garlic, 3 tsp minced

Chopped Bacon or ham (precooked), about 1/4 cup

Onions, raw, 2 cup, chopped

Olive Oil, 1 tbsp

Butternut Squash, 4 cup, cubes

Chicken Broth, 1/2 cup

Carrots, raw, 1 cup, chopped

Green Peppers (bell peppers), 3/4 cup, chopped

Celery, raw, 1 cup, diced

Zucchini, 1/2 med. grated

Cider Vinegar, 1 tbsp

Thyme, ground, 1 tsp

Beans, great northern, 3 cans (about 15 oz. size each)

Bay Leaf

Parmesan Cheese, grated, 2 tbsp

Cook all the bacon, garlic, and diced veggies in the oil until wilted. Add vinegar, broth, beans, and seasonings. Pour into a baking dish. Sprinkle top with cheese and bake covered at 375 degrees for 50 minutes. Remove cover and bake an additional 15 minutes. Makes 8 servings (a generous 1.25 cups each) at 4 WW points per serving.

Scripture of the Day: Mormon 9:31

1 comment:

  1. That looks pretty tasty!

    Happy Thanksgiving to you too.


Comments are much appreciated!