Italian Casserole Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
1 medium: Onion, chopped
2: Garlic cloves, minced
1/4 cup: AM Olive Oil,
8: Tomatoes, chopped
6 ounce: 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,
Directions:
Saute the onion and garlic in 2 tbsp. of the olive oil until the
onion is tender. Add the tomatoes, tomato sauce and seasonings, then
cover and simmer for 30 minutes. Saute the zucchini in the remaining
oil until just beginning to be tender and translucent. Sprinkle with
seasonings and drain on paper towels. Preheat oven to 350 F, oil a
2-quart casserole. Combine the 7 Bean and Barley with 1 cup of the
sauce and spread them over the bottom of the prepared pan. Layer the
zucchini over the beans. Pour on the remaining sauce, sprinkle with
cheese and top with wheat germ. Bake for 30 minutes.
Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold
Reprinted by permission of Arrowhead Mills, Inc. Electronic format
courtesy of: Karen Mintzias
Source from luhu.jp
onion is tender. Add the tomatoes, tomato sauce and seasonings, then
cover and simmer for 30 minutes. Saute the zucchini in the remaining
oil until just beginning to be tender and translucent. Sprinkle with
seasonings and drain on paper towels. Preheat oven to 350 F, oil a
2-quart casserole. Combine the 7 Bean and Barley with 1 cup of the
sauce and spread them over the bottom of the prepared pan. Layer the
zucchini over the beans. Pour on the remaining sauce, sprinkle with
cheese and top with wheat germ. Bake for 30 minutes.
Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold
Reprinted by permission of Arrowhead Mills, Inc. Electronic format
courtesy of: Karen Mintzias
Source from luhu.jp
Tags
Main dish