View Full Version : Tomato-Bean Casserole

May 18th, 2011, 12:52 AM
Just had this for dinner..... YUM!!!

(1) 28 oz can of tomatos ***in juice***
(2) medium green bell pepper - chopped
(1) medium red or orange pepper - chopped
(1) medium onion - chopped
(1) 16 oz can of red kidney beans - rinsed
(1) 16 oz can of green beans - rinsed
(1) 16 oz can of white beans - rinsed
2 cups white mushrooms - sliced
1 teaspoon Dr Fuhrman's Vegizest
1 teaspoon Dr Fuhrman's Matozest
sprig of fresh cilantro
2 cups of fresh spinach
1/2 tablespoon of cooking oil
Mrs. Dash original blend

optional - 1 cup baby carrots - chopped

Preheat oven to 450F.

1. In a 13x9 ceramic baking pan, combine can of tomatos, green and red pepper, onion, green beans vegizest, matozest, sprig of cilantro, and optional carrots. Bake for 15 minutes.

2. In a fry pan, lightly saute mushrooms in oil. Take casserole out of oven and add mushrooms. Bake an additional 15 minutes or until bubbly.

3. Reduce oven temp to 250F - top with kidney beans and white beans. Cover with aluminum foil. Bake at 250F for 30 minutes.

4. Increase oven temp back to 450F - top with spinach and lightly sprinkle Mrs. Dash on top, cover with foil and bake 15 to 30 minutes or until bubbly.

Serve in a soup bowl with whole grain flatbread.