Cannellini Bean And Mushroom Casserole
Ingredients:
Cooked Cannellini Beans-2 cups. Mushrooms-1 cup coarsely chopped.
Butter-2 tablespoons.
Sour Cream-1/2 cup.
Vegetable Stock-1/2 cup.
Fresh Basil-1 tablespoons chopped.
Fresh Bread Crumbs-1 cup.
Hungarian Paprika-1/4 teaspoon .
Romano Cheese- 1/4 cup grated.
Salt and Pepper to taste.
Sherry-1 tablespoon (optional)
Sauté the mushrooms in the butter for 5 minutes. Add the beans heating until warm. Gently mix in the sour cream, vegetable stock, basil, salt and pepper.
In a separate bowl combine the fresh bread crumbs, grated cheese and paprika. Add the tablespoon of Sherry . Spoon the bean mixture into a buttered casserole. Top with the breadcrumb mixture and dot with butter. Broil until the crumbs are brown.
Submitted by Gary
Solomon. Gary is the owner of The Kitchen Cupboard. One of the
Kitchen Cupboard's specialties are their delicious cookies and rugelach.
Visit
Delicious Cookies to see for yourself! Online ordering is
available. Or email Gary
for further information.
