The Pioneer Woman Tasty Kitchen
Profile Photo

Cannellini al Gratin

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

An easy, fast, delicious cannellini bean casserole with a crunchy crumb topping.

Ingredients

  • 3 Tablespoons Olive Oil, Divided
  • 1 cup Carrots, Diced
  • 1 cup Celery, Diced
  • 1 cup Onion, Diced
  • 1 teaspoon White Wine Vinegar
  • 2 cans (19 Oz. Size) Cannellini Beans With Juice
  • 1 teaspoon Dried Thyme
  • 3 Tablespoons Chopped Fresh Parsley, Divided
  • ¾ cups Grated Gouda Cheese, Divided
  • Salt And Pepper, to taste
  • 1 cup Panko Bread Crumbs

Preparation

1. Preheat oven to 400°F.

2. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Add the diced carrots, celery, onion and cook, covered, 6 to 8 minutes, or until soft, stirring occasionally. Remove pot from heat and stir in the white wine vinegar. Using a spatula, scrape up any browned bits stuck to bottom of pot. Add beans with juices, thyme, 2 tablespoons chopped parsley, 1/2 cup shredded cheese, salt and pepper. Stir well to combine.

3. Combine breadcrumbs, remaining 1 tablespoons, remaining chopped parsley, and remaining 1/4 cup shredded cheese in a small bowl. Drizzle remaining 1 tablespoon oil into crumb mixture and combine to moisten breadcrumbs. Spread breadcrumb mixture over bean mixture.

4. Bake gratin, uncovered, 30 minutes, or until casserole is bubbly and the top is browned. Cool 5 minutes. Serve. Accompany this with a nice crusty bread.

Adapted from Vegetarian Times Jan/Feb 2011.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Southwest Stuffed Spaghetti Squash
Profile Photo by Stacey @ Bake.Eat.Repeat. in Main Courses
This Southwest Stuffed Spaghetti Squash is absolutely fantastic. Filled with southwest...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Mexican Zucchini Lasagna
Profile Photo by Taylor Kiser in Main Courses
This Mexican Zucchini Lasagna has all the cheesy, saucy taste but...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Spicy Chicken Paella
Profile Photo by Kyle Dalakas in Main Courses
Boneless chicken breasts, garlic, Spanish onion, eggplant, tomatoes, hot and sweet...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Easy Verde Skillet Pasta Bake
Profile Photo by FunnyLoveLindsay in Main Courses
Salsa verde with pasta and cheese in the easiest one-dish meal....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Lightened Up Shepherd’s Pie
Profile Photo by Becca Davis in Main Courses
Shepherd’s pie is a go-to recipe, but now it’s even healthier...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Intermediate