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Preheat oven to 350F/180C. |
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1 tsp |
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5 mL |
olive oil |
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Heat in a skillet. |
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3 cups |
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750 mL |
chopped onions |
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Add to skillet. Cook til tender. |
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3 |
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3 |
cloves garlic, crushed |
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Add to skillet. Cook 2 minutes. |
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1 Tbsp |
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15 mL |
water |
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Remove from heat. |
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1 can |
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1 can |
white beans (navy, romano, etc.) |
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Drain. Add to skillet. |
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(19oz) |
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(540 mL) |
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1 cup |
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250 mL |
shredded Cheddar cheese |
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Add to skillet. Stir to mix. |
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1/2 tsp |
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2 mL |
dried rosemary |
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Spoon into a baking dish. |
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1 can |
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1 can |
diced tomatoes, drained |
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(28oz) |
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(796mL) |
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1 cup |
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250 mL |
bread crumbs |
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Combine. Sprinkle over beans. |
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1 Tbsp |
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15 mL |
dried parsley |
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2 tsp |
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10 mL |
olive oil |
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Bake for 20 minutes or until |
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heated through. |
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