Categories: Casserole- one dish meal- stir fry

Ingredients

• 1 cup peeled ad sliced (1/3 inch) carrots
• 1 cup (1-inch) pieces green beans
• 1 cup canned navy or Great Northern beans, drained
• 1 cup peeled, sliced (1/2 inch) potatoes
• 2 cups peeled, sliced (1/2 inch green apples, preferably Granny Smiths
• 1 cup peeled, sliced (1/2 inch) pears
• 1/2 tsp. dried rosemary PLUS 2 pinches, divided use
• 2 tsp. sugar
• 1/2 tsp. salt, divided use
• 1/8 tsp. PLUS 2 pinches white pepper, divided use
• Au Gratin topping:
• 2 slices reduced-calorie white bread, made into crumbs in blender or food processor
• 2 pinches hot paprika
• 6 tsp. reduced-calorie margarine, divided use

Directions

1. Heat oven to 350 degrees.

2. Cook carrots and green beans in water to cover until almost tender; drain in colander

3. Place canned beans in colander under cold running water to remove canning liquid.

4. Combine carrots, green beans, canned beans, potatoes, apples and pears in 8-cup ovenproof casserole with cover.

5. Crumble rosemary with fingertips.

6. Combine 1/2 tsp. rosemary with sugar, 1/4 tsp. of the salt and 1/4 tsp. white pepper. Add to vegetable and fruit mixture; toss lightly to combine. Cover and bake for 30 minutes.

7. To make au gratin topping:

8. Combine bread crumbs, remaining 1/4 tsp. salt, remaining 2 pinches rosemary, 2 pinches white pepper and the paprika. Work 2 tsp. margarine into crumb mixture with fingertips until well combined.

9. When casserole is done, remove from oven an raise heat to 400 degrees. Dot casserole with remaining 4 tsp. margarine and toss lightly to combine.

10. Sprinkle topping over casserole. Return to oven 15 minutes or until crumbs are lightly browned. Serve immediately.

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