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If you're craving a hearty, comforting dish that's both nutritious and easy to make, this Legume Casserole is your answer. Packed with mixed legumes, fresh vegetables, and a blend of aromatic herbs, it's a meal that satisfies on every level. Whether you're a seasoned cook or just starting out, this recipe is straightforward and delivers big on flavor. Plus, it's versatile enough to suit any dietary preference. Let's dive in and get cooking!
What You Will Need
What you will need to make legume casserole
- Mixed legumes: Provide protein, fiber, and a variety of textures, making the casserole hearty and nutritious.
- Chopped onions: Add sweetness and depth of flavor, enhancing the overall taste of the dish.
- Garlic: Brings a robust, aromatic quality that complements the other ingredients.
- Chopped tomatoes: Offer acidity and juiciness, balancing the richness of the legumes.
- Vegetable broth: Adds moisture and a savory base, tying all the flavors together.
- Dried thyme: Infuses a subtle earthiness, elevating the dish's complexity.
- Dried rosemary: Contributes a pine-like aroma, enhancing the casserole's flavor profile.
- Grated cheese: Optional, but adds a creamy, melty topping that makes the dish more indulgent.
Tools and Instruments Needed
What tools/instruments will be needed to make Legume Casserole Recipe
- Large pan: Essential for sautéing onions and garlic, and mixing legumes with other ingredients before transferring to the casserole dish.
- Casserole dish: Needed to bake the legume mixture evenly, ensuring a golden and bubbly top.
- Oven: Crucial for baking the casserole at the right temperature, achieving the perfect texture and flavor.
- Cheese grater: If using cheese, this tool helps to evenly distribute grated cheese on top of the casserole.
- Cutting board: Provides a stable surface for chopping onions, garlic, and tomatoes, ensuring safety and efficiency.
- Knife: Necessary for chopping vegetables finely, which enhances the overall texture and flavor of the casserole.
Legume Casserole Recipe
A hearty and nutritious legume casserole perfect for family dinners.
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Ingredients:
Main Ingredients
- 2 cups Mixed legumes (beans, lentils, chickpeas)
- 1 cup Chopped onions
- 2 cloves Garlic, minced
- 1 cup Chopped tomatoes
- 1 cup Vegetable broth
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- to taste Salt and pepper
- 1 cup Grated cheese (optional)
Instructions:
- 1. Preheat your oven to 375°F (190°C).
- 2. In a large pan, sauté the onions and garlic until they are soft.
- 3. Add the chopped tomatoes, vegetable broth, thyme, and rosemary. Stir well.
- 4. Add the mixed legumes to the pan and mix everything together. Season with salt and pepper to taste.
- 5. Transfer the mixture to a casserole dish and spread it out evenly.
- 6. If using, sprinkle the grated cheese on top.
- 7. Bake in the preheated oven for 40 minutes, or until the top is golden and bubbly.
- 8. Let it cool for a few minutes before serving. Enjoy!
Notes:
This casserole can be stored in the fridge for up to 3 days. Reheat before serving.
Read more: Runza Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 35gProtein: 12gFat: 8gSaturated Fat: 3gCholesterol: 15mgSodium: 500mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover the dish tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but skip the baking step.
- Wrap the dish tightly with plastic wrap, then cover with foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping and bake at 375°F (190°C) for 50-60 minutes until heated through.
Using a mix of dried legumes and fresh herbs can enhance the flavor and texture of your casserole, making it more nutritious and delicious.
Frequently Asked Questions
FAQ:
Can I use canned legumes instead of dried ones?
Yes, just make sure to drain and rinse them well.
How long does it take to cook dried legumes before adding them to the casserole?
Usually, it takes about 1-2 hours to cook dried legumes until tender.
Can I freeze the casserole for later?
Absolutely, just let it cool completely before freezing.
What can I use instead of vegetable broth?
You can use chicken broth or water with a bit of extra seasoning.
Is there a vegan option for the cheese topping?
Yes, you can use vegan cheese or nutritional yeast for a cheesy flavor.
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