Cannellini and Feta Casserole (Frugal Food Thursday)

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Because of all the great deals at the Viva Italia sale at Publix this week, my cupboards are bursting at the seams with beans and bread crumbs. There's lots of feta cheese and a few trays of colored peppers in the fridge.

I wanted to make something with all of this, but what? I did some Googling and came across this recipe for Nopa's White Beans with Feta.  I decided to add some onions and peppers and adjusted the proportions a bit.

It was divine!  I loved how all of the different ingredients came together - the warmed beans, slightly melted feta, and toasted breadcrumbs.  Next time, though, I'd add a bunch of garlic!

Here's my version of the recipe!


White Bean and Feta Casserole
(based on a recipe from YumSugar)

4 tbsp olive oil, divided
1 sweet onion, finely chopped
1 red pepper, finely chopped
1 19 oz can cannellini beans, drained
1 4-oz container feta cheese
1 tsp Italian seasoning
1 tsp ground black pepper
salt to taste
1/3 cup Italian-style breadcrumbs

Preheat the oven to 350 degrees.

In a large saucepan, heat 2 tbsp olive oil over medium heat.  Add the onions and stir-fry for 2-3 minutes or until translucent.  Add the peppers and cook, stirring, for another 2-3 minutes.  Remove vegetables from heat.

In a large bowl, add the cannelini beans, feta, the other 2 tbsp olive oil, spices, and cooked vegetables.  Mix until well-blended.  Spoon into a 1-qt casserole dish.

Then top the cassserole with the breadcrumbs.   Bake at 350 degrees for 25 minutes.  Then broil for another 2-3 minutes until the breadcrumbs are toasted.

Makes 2 large or 4 small servings.

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