Herbed Soybean Casserole Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Small onion | 1 | |
| Ground thyme | 1/2 Teaspoon | |
| Parsley | 1 Tablespoon, crushed | |
| Garlic | 2 Clove (5gm) | |
| Dill | 1/2 Teaspoon | |
| Soybeans | 1 Cup (16 tbs), cooked | |
| Medium tomatoes - 2, sliced | ||
| Large crookneck squash or zucchini - 2 (about 12 ounces), unpeeled and thinly sliced | ||
| Butter | ||
| Ground pepper | 1 To taste | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
GETTING READY
1. Preheat the oven at 300°.
MAKING
2. In a large pan melt butter and saute onion until transparent, then add next 4 ingredients.
3. Simmer adding beans and reserved liquid for about 15 minutes.
4. Butter a large casserole, pour in 1/3 of the beans and cover with a layer of tomatoes and then a layer of squash.
5. Repeat layers once then pour remaining beans on top and dot with butter.
6. Sprinkle with pepper and cheese, cover and bake in the preheated oven for 2 hours.
SERVING
7. Serve the casserole with melted cheese and pepper bits on the top.
1. Preheat the oven at 300°.
MAKING
2. In a large pan melt butter and saute onion until transparent, then add next 4 ingredients.
3. Simmer adding beans and reserved liquid for about 15 minutes.
4. Butter a large casserole, pour in 1/3 of the beans and cover with a layer of tomatoes and then a layer of squash.
5. Repeat layers once then pour remaining beans on top and dot with butter.
6. Sprinkle with pepper and cheese, cover and bake in the preheated oven for 2 hours.
SERVING
7. Serve the casserole with melted cheese and pepper bits on the top.
Chef
