White Bean, Tomato, and Spinach Gratin
6
Points®
Total time: 1 hr 3 min • Prep: 18 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
A layer of crunchy breadcrumbs tops this vegetarian casserole. Rosemary and dry white wine add fabulous flavour.
Ingredients
Cooking spray
2 spray(s)
Olive oil
2 tsp(s)
Onion
2 large
Kosher salt
2 tsp(s)
Minced garlic
2 tsp(s)
White wine
¼ cup(s)
Canned cannellini beans
38 oz
Canned diced tomatoes
38 oz
Baby spinach
5 oz
Rosemary
2 tsp(s)
Fresh lemon juice
1½ tsp(s)
Unsalted butter
2 tbsp(s)
Panko breadcrumbs
1 cup(s)
Grated Parmesan cheese
¼ cup(s)
Instructions
1
Preheat oven to 375°F. Coat a 10- X 6-inch glass casserole dish with cooking spray.
2
Heat oil in a large nonstick skillet over medium heat. Add onions and 1 teaspoon salt; cook, stirring frequently, until softened and onions begin to brown, about 15 minutes. Stir in garlic; cook for 1 minute. Stir in wine; cook until evaporated. Add beans, tomatoes, spinach, rosemary, and lemon juice; cook, stirring occasionally, until heated through and spinach has wilted, about 1 to 2 minutes. Spoon mixture into prepared dish; set aside.
3
Microwave butter in a large microwave-safe bowl until melted. Add bread crumbs, cheese and remaining 1 teaspoon salt; stir until completely combined. Spoon crumb mixture over bean mixture; bake, uncovered, until browned and bubbly, about 20 to 25 minutes. Yields 1/6th of casserole per serving.
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