A layer of crunchy breadcrumbs tops this vegetarian casserole. Rosemary and dry white wine add fabulous flavor.
Ingredients
- 2 spray(s) cooking spray  Â
- 2 tsp olive oil, extra virgin  Â
-  2 large uncooked onion(s), thinly sliced  Â
- 2 tsp kosher salt, divided  Â
- 2 tsp minced garlic  Â
- 1/4 cup(s) white wine, dry  Â
-  38 oz canned cannellini beans, rinsed and drained  Â
-  30 oz canned diced tomatoes, drained  Â
-  5 oz fresh spinach, baby leaves  Â
- 2 tsp rosemary, fresh, minced  Â
- 1 1/2 tsp fresh lemon juice  Â
- 2 Tbsp unsalted butter  Â
- 1 cup(s) panko breadcrumbs  Â
- 1/4 cup(s) grated Parmesan cheese  Â
Instructions
- Preheat oven to 375°F. Coat a 10- X 6-inch glass casserole dish with cooking spray.
- Heat oil in a large nonstick skillet over medium heat. Add onions and 1 teaspoon salt; cook, stirring frequently, until softened and onions begin to brown, about 15 minutes. Stir in garlic; cook for 1 minute. Stir in wine; cook until evaporated. Add beans, tomatoes, spinach, rosemary, and lemon juice; cook, stirring occasionally, until heated through and spinach has wilted, about 1 to 2 minutes. Spoon mixture into prepared dish; set aside.
- Microwave butter in a large microwave-safe bowl until melted. Add bread crumbs, cheese and remaining 1 teaspoon salt; stir until completely combined. Spoon crumb mixture over bean mixture; bake, uncovered, until browned and bubbly, about 20 to 25 minutes. Yields 1/6th of casserole per serving.
Notes
- Make this vegan by swapping in your favorite vegan cheese and butter substitutes.You could also make this dish in individual ramekins for a pretty presentation and easy portion control.
10 PointsPlus
Serves 6