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Italian casserole
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| Artist: |
_ |
| Categories: |
Casseroles, Entrees, Italian, Western European |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| med | Onion, chopped | | 2
| | Garlic cloves, minced | | 1/4
| cup | AM Olive Oil | | 8
| | Tomatoes, chopped | | 6
| oz | Tomato sauce | | 1
| tsp | Oregano | | 1
| tsp | Dried basil | | | Sea salt and pepper to taste | | | -- (optional) | | 1/4
| tsp | Onion powder | | 1/4
| tsp | Garlic powder | | | Vegetable seasonings | | | -- (to taste) | | 2
| | Zucchini, sliced | | 4
| cup | Cheese (of choice), grated | | | -- (optional) | | 1/2
| cup | AM Raw Wheat Germ |
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Procedures:
| 1 | Saute the onion and garlic in 2 tbsp. of the olive oil until the onion is tender. | | 2 | Add the tomatoes, tomato sauce and seasonings, then cover and simmer for 30 minutes. | | 3 | Saute the zucchini in the remaining oil until just beginning to be tender and translucent. | | 4 | Sprinkle with seasonings and drain on paper towels. | | 5 | Preheat oven to 350°F, oil a 2-quart casserole. | | 6 | Combine the 7 bean and barley with 1 cup of the sauce and spread them over the bottom of the prepared pan. | | 7 | Layer the zucchini over the beans. | | 8 | Pour on the remaining sauce, sprinkle with cheese and top with wheat germ. | | 9 | Bake for 30 minutes. |
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