When is the best time for a casserole? When it comes to this recipe, the answer is anytime!
Of course, casseroles are great during the fall and winter when you need some warm and hearty that will stick to your ribs. The big players in this casserole are vegetables and you’ll notice we aren’t too specific on what vegetables to use in the recipe. That makes it a perfect way to add your own John Hancock to the dish. You can even beef this recipe up by adding some chicken or pork for some extra protein.
Casseroles are great for dinner or a potluck because they are easy to make and feed a big crowd, not to mention they are great leftovers. However, this casserole is perfect for breakfast or brunch too! The crust or base of this casserole is made from a mixture of egg and whole grain bread, giving it an almost French toast-style texture and taste. Topping it off with gooey cheddar or mozzarella cheese enhances the savory qualities of the entire dish.
Morning, evening, summer or winter – this casserole recipe is great no matter what! Just make sure you include Randall Beans whenever it is you choose to make it. Perfect on its own or as a side dish, your anytime casserole will be a family recipe to cherish
Makes about 6 servings.
Anytime Vegetable and White Bean Italian Casserole
For the Base:
- 6 slices whole grain bread
- 4 eggs, lightly beaten
- 1/4 tsp. salt
- 1 large clove garlic, minced
- 4 Tbsp. wheat germ
For the Filling:
- 2 Tbsp. oil
- 2 cups chopped onion
- 1 large clove garlic, minced
- 1/2 cup chopped green pepper
- About 8 cups mixed diced vegetables, including green beans, sliced mushrooms, zucchini, carrot, celery, broccoli, peppers
- At least 1 cup Randall Beans Great Northern Beans, drained and rinsed
- 2 medium tomatoes, diced
- 2 tsp. oregano
- 2 Tbsp. fresh or 1 teaspoon dried basil
- 1/4 cup tomato paste
- 1/2 tsp. salt
- 1/4 tsp. hot pepper sauce
- 1 cup grated Parmesan cheese
- 6 oz. cheddar, mozzarella or provolone cheeses
- Preheat oven to 375 degrees.
- Prepare the base by tearing bread into pieces and adding them to the eggs together with salt, garlic and wheat germ. Let stand until well moistened, then press into the bottom of a greased 9 x 13 inch baking pan. About 10 minutes before you are ready to fill it, place base in the oven for partial baking.
- To prepare the filling, heat oil in a 15-inch skillet and sauté onion, garlic, and green pepper until lightly colored, about 5 minutes. Add remaining vegetables, including the tomato, oregano, and basil, and cook for 5 minutes.
- Stir in tomato paste and cook, stirring, until hot and well blended. Season with salt and pepper sauce and remove from heat. Stir in grated cheese.
- Arrange vegetable mixture on top of partially baked base. Return to the oven for 15 minutes. Place sliced cheese over vegetables and bake for 5 minutes longer to melt. Let stand for 5 to 10 minutes before serving.
Want more hearty recipes? Grab a free copy of our Crock Pot Classics cookbook for tremendous fall and winter recipes you can easily make in your crock pot.