Tomato Casserole with White Beans and Basil
Tomato Casserole with White Beans and Basil
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Ingredients
- 1 1/2 cup gluten-free bread (I used gf bread made with Baking Free all purpose Gluten-Free Flour)
- 1-2 teaspoon olive oil
- 2lb fresh tomatoes, seeded and chopped (I removed skins to ensure tender tomatoes in recipe)
- 1 can cannellini beans, drained and rinsed
- 1/4 cup basil leaves, chopped
- 2 cloves garlic, chopped
- 1 pinch red pepper flakes
- 1/4 cup grated Parmesan cheese
- salt & pepper to taste
Directions
| Step 1 | |
| Heat oven to 350 degrees F. Toss bread cubes with olive oil and bake until golden, about 8 minutes. Stir half way through. | |
| Step 2 | |
| Meanwhile, in a large bowl, combine tomatoes, beans, basil, garlic, red pepper, about 1 teaspoon salt & 1/4 teaspoon pepper. Add toasted bread cubes. and toss to combine.. Place mixture in lightly sprayed, shallow baking dish. n Sprinkle with grated cheese. Bake until top is golden, about 40 minutes. Let cool 10 minutes and serve. | |