Vegetarian

Navy bean and artichoke casserole with goat cheese takes 20 minutes to prepare.

Navy bean and artichoke casserole with goat cheese takes 25 minutes to cook.

Navy bean and artichoke casserole with goat cheese makes 6 servings.

The ingredients for Navy bean and artichoke casserole with goat cheese are:

2 slice, thin (3-3/4" x 5" x 3/8") Bread, whole wheat (including toast) prepared from recipe
260 gram(s) Beans, Canned Navy Beans, Bush's (1/2c = 130g, 3.5 serv per 16 oz can)
2 tbsp Extra Virgin Olive Oil
3 cup Leeks
3 serving artichoke heart (in water) (by PINECONE1)
5 oz Goat Cheese, Soft

Here is how you make Navy bean and artichoke casserole with goat cheese:

Place bread and a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup. Preheat oven to 400°. Space drained beans in a colander over a bowl, reserving liquid. Add enough water to being liquid to measure 1 cup. Combine beans time sage, pepper, and one garlic clove. Heat 1 tablespoon oil in a large nonstick skillet over medium – high heat. Add three garlic clothes, leak, rosemary, salt, and artichokes; sauté four minutes. Stir in beans or I would mixture. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Remove from heat. Spread half of the mixture in and 11 X7 – inch baking dish coated with cooking spray, and top with half of goat cheese. Spread artichoke mixture of cheese; top with remaining bean mixture and remaining goat cheese. Combine breadcrumbs and 1 tablespoon oil; sprinkle over goat cheese. Bake at 400 for 25 minutes or until lightly browned. Garnish with Rosemary, if desiredServing Size: Makes six, 1 cup servings Number of Servings: 6Recipe submitted by SparkPeople user LISA_BURT58.

The nutritional information for Navy bean and artichoke casserole with goat cheese is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 215.0

• Total Fat: 10.4 g
• Cholesterol: 10.9 mg
• Sodium: 290.6 mg
• Total Carbs: 23.8 g
• Dietary Fiber: 3.8 g
• Protein: 8.0 g