Name: 1-Pot Vegetable Bean Casserole
Ingredients: 2 tb Butter; 3 Garlic cloves, minced; 2 Onions, chopped; 2 Carrots, diced; 1 tb Red wine vinegar; 1/2 ts Dried rosemary, crushed; 1/2 ts Pepper; 1 pn Hot pepper flakes; 3 c Spaghetti sauce; 19 oz Can Romano or kidney beans, drained and rinsed; 2 c Rotini pasta; 2 c Broccoli, chopped; 1/3 c Romano cheese, fresh grated

Because we are in Christ, there are no longer any hostilities in us that will always exist between those in the world. Ephesians 2:14, “For He Himself is our peace, who made both groups into one and broke down the barrier of the dividing wall.” We don’t employ the trite, superficial and flawed tactics of the world. Many of them are now championed more than ever in our day. We understand that the blood of Christ has cleansed us from our sin and has adopted us into His family. Thus, we see others different from us as part of the family of God, forgiven as we have been forgiven. We accept each other because God has accepted all of us. Our unity is not what we look like, but rather who we are in Christ. “[Christ] Himself [made] the two into one new man, thus establishing peace, and might reconcile them both in one body to God through the cross, by it having put to death the enmity” (Eph. 2:15b-16).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Canadian	Vegetables, Pastanoodle, Casseroles	4	Servings

INGREDIENTS

2	tb	Butter
3		Garlic cloves, minced
2		Onions, chopped
2		Carrots, diced
1	tb	Red wine vinegar
1/2	ts	Dried rosemary, crushed
1/2	ts	Pepper
1	pn	Hot pepper flakes
3	c	Spaghetti sauce
19	oz	Can Romano or kidney beans, drained and rinsed
2	c	Rotini pasta
2	c	Broccoli, chopped
1/3	c	Romano cheese, fresh grated

INSTRUCTIONS

In nonstick skillet, melt butter over medium-low heat; cook garlic, onions
and carrots, covered, for about 10 minutes or until softened. Stir in
vinegar, rosemary, pepper and hot pepper flakes; cook, covered, for about
15 minutes or until onions are very soft. Stir in sauce; bring to boil.
Reduce heat; simmer for about 5 minutes or until thickened. Stir in beans;
set aside.
Meanwhile, in large pot of boiling salted water, cook pasta for 5 minutes.
Add broccoli; [tip: peel broccoli stalks so that they will cook in the same
amount of time as the florets.] cook for about 1 minute or until pasta is
almost tender and broccoli is bright green and still crisp. Drain and
return to pot. Stir in tomato mixture. Pour into greased 8-inch square
baking dish; sprinkle with Romano cheese. Cover with foil.
[Can be prepared to this point and cooled in refrigerator. Cove and
refrigerate for up to 4 hours. Let stand at room temperature for 30 minutes
before baking. Add 30 minutes to baking time.]
Bake in 350F 180C oven for about 35 minutes or until heated through. Broil,
uncovered, for about 2 minutes or until browned and bubbly.
Serve with crisp cucumber and red onion salad.
4 servings for $10.14CDN [Nov 95]
Per Serving: about 540 calories, 21 g protein, 15 g fat, 85 g carbohydrate,
very high source fibre, good source calcium, excellent source iron
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty &
Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen
[-=PAM=-]   [email protected]
Posted to MM-Recipes Digest V3 #342
From: "Paul A Meadows" <[email protected]>
Date: Sat, 14 Dec 96 21:52:40 UT

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