Orzo Vegetable Casserole With Crumb Topping
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
- Servings: 4
- 1 cup orzo pasta, cooked according to package instructions
- 1 (14 ounce) can chunky tomatoes
- 2 teaspoons fresh basil, finely chopped
- 2 teaspoons fresh oregano, finely chopped
- 4 garlic cloves, finely chopped
- 1 green bell pepper, chopped
- 1 medium eggplant, peeled if thick skinned
- 4 tablespoons coarse salt
- 1/2 lb green beans, frenched (sliced diagonally)
- 1 medium onion, chopped
- salt and pepper
- 2 tablespoons fresh parsley, chopped
- 3 slices bread, crusts removed
- 3 tablespoons butter or 3 tablespoons margarine
- 4 tablespoons parmesan cheese, grated
Recipe
- 1 cook the orzo according to package instructions, cool.
- 2 slice the eggplant into 1/2" slices, salt both sides and place on paper towels, cover with paper towel allowing the slices to drain for 1 hour. pat dry with fresh paper towels, set aside.
- 3 in a lightly greased 9 x 13 x 3" casserole dish.
- 4 mix together the orzo, tomatoes, pepper, green beans, onion and garlic season with salt & pepper.
- 5 pour into the casserole dish top with eggplant slices.
- 6 place in 375f oven uncovered for 45 minutes.
- 7 meanwhile break the crustless bread slices into crumbs.
- 8 melt butter/margarine in a skillet, mix in crumbs, do not brown them, remove and mix in the parmesan and parsley.
- 9 remove casserole from oven, sprinkle the crumb mixture on top and return to oven bake a further 15 minutes or until the crumbs are golden.
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