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Ingredients
| cornmeal: 1 cup |
| water: 1 1/3 cups |
| parmesan cheese (grated): 2 Tbl |
| pinto beans: 1 1/2 cups |
| mozzarella cheese, whole milk (shredded): 1 cup |
| red tomatoes: 8 oz (chopped) |
| broccoli (chopped): 1 1/2 cups |
Bean and Vegetable Casserole
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
6 serving(s)
Tags
- Preheat oven to 350°F
- Mix cornmeal with 2/3 cup cold water. Bring 2/3 cup water to boil and stir in cornmeal mixture. Cook 2-3 minutes.
- Stir in parmesan cheese and spread in a 13 by 9 pan(I usually use smaller round cake pans so the crust is thicker).
- Bake for 15 minutes.
- Combine beans, vegetables, and broccoli. Add basil/oregano to taste.
- Pour half the cheese onto the crust. Pour beans on top of cheese and then top with remaining 1/2 cup of mozzarella.
- Bake for about 20 minutes or until cheese is melted and the bean mixture is solid/bubbling.