Thursday, October 29, 2009

Cabbage, Celery and White Bean Casserole

This recipe doubles easily, and while it is best eaten the night it is made, it is still quite good second day. Both celery and cabbage were on sale last week which helped keep this in the "pennies per serving" range.

You Will Need:

3 cups finely shredded cabbage
Boiling water to cover cabbage
3 cups chopped celery
1 1/2 cups fresh, soft breadcrumbs
3 cups cooked white beans, drained
1 1/2 cups whole milk
1/3 cup heavy cream
2 eggs, beaten
2 tablespoons butter
Generous amounts of salt and pepper
1/2=3/4 cup shredded hard cheese (I used a mixture of Parmesan and Pecorino Romano)

Preheat oven to 450 degrees F. Grease a large casserole dish and set aside. Place the cabbage in a large pot and pour the boiling water over. Let stand ten minutes. Drain very well. Mix with celery and beans. Place a layer of celery and beans in the bottom of the casserole. Salt and pepper the layer. Top with 1/3 of the breadcrumbs. Do the next layer of celery/beans/cabbage and another layer of salt/pepper. Do another layer of crumbs. Repeat with remaining beans, salt and pepper-but hold off on the last of the crumbs. Beat together the egg, milk and cream. Pour over the casserole and then top with the last of the crumbs. Dot with butter and finally sprinkle on the cheese. Bake 15-20 minutes or until bubbly. Serve hot.

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