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Hearty Tuscan Bean Casserole

Makes: 4 servings
Prep 25 mins Bake 350°F 30 mins
Hearty Tuscan Bean Casserole
  • 3  cups  shredded kale (thick stems removed)
  • 2  tablespoons  olive oil
  • 1  medium onion, chopped (1/2 cup)
  • 1  stalk celery, chopped (1/2 cup)
  • 2 19  ounce cans  cannellini beans (white kidney beans), rinsed and drained
  • 1 14 1/2 ounce can  diced tomatoes, undrained
  • 4  ounces  thinly sliced prosciutto or cooked ham, cut into bite-size strips
  • 1/4  cup  fine dry bread crumbs
  • 1/2  teaspoon  dried sage, crushed
  • 1  clove garlic, minced
  • 1/4  teaspoon  ground black pepper

1. Preheat oven to 350 degrees F. In a small saucepan cook kale in a small amount of boiling water for 8 to 10 minutes or until tender. Drain well in a colander.

2. Meanwhile, in a small skillet heat 1 tablespoon of the oil over medium heat. Add onion and celery; cook for 4 to 5 minutes or until tender.

3. In a large bowl combine cooked kale, onion mixture, beans, tomatoes, prosciutto, 2 tablespoons of the bread crumbs, the sage, garlic, and pepper. Transfer mixture to an ungreased 2-quart casserole. In a small bowl combine the remaining 2 tablespoons bread crumbs and the remaining 1 tablespoon oil; sprinkle over bean mixture.

4. Bake, covered, for 20 minutes. Bake, uncovered, about 10 minutes more or until heated through.

Nutrition Facts (Hearty Tuscan Bean Casserole )
  • Servings Per Recipe 4,
  • cal. (kcal) 353,
  • Fat, total (g) 11,
  • chol. (mg) 20,
  • sat. fat (g) 2,
  • carb. (g) 53,
  • fiber (g) 14,
  • pro. (g) 26,
  • sodium (mg) 1560,
  • Percent Daily Values are based on a 2,000 calorie diet

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