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

Ingredients:

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