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Cannellini Parmesan Casserole Recipe


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     Cannellini Parmesan Casserole

Category   Salads - Soups - Sidedishes
Sub Category   None

2 Tablespoons olive oil
1 up chopped onion
2 teaspoon minced garlic
1 teaspoon dried oregano leaves
1/4 teaspoon black pepper
2 cans (about 14 1/2 ounces each) diced tomatoes with onion and garlic, undrained
1 jar (about 14 ounces) roasted red peppers, drained and cut into 1/2 inch pieces
2 cans (About 15 ounces each) white cannellini beans or Great Northern beans, rinsed and drained
1 teaspoon dried basil leaves or 1 Tablespoon chopped fresh basil
3/4 cup grated Parmesan cheese

Heat oil in Dutch oven over medium heat until hot, Add onion, garlic, oregano and black pepper; cook and stir 5 minutes or until onion is tender. Increase heat to high. Add tomatoes with juice and red peppers; cover and bring to a boil. Reduce heat to medium. Stir in beans; cover and simmer 5 minutes, stirring occasionally. Stir in basil and sprinkle with cheese.

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