Roman Rice and Beans Casserole
| Yield: | 50 Servings |
| Categories: | Vegetarian, Main Dishes, Beans, Cheese |
| 2 1/4 | lb | Onions; finely chopped |
| 4 1/2 | lb | Carrots; finely chopped |
| 1 1/2 | c | Celery; chopped |
| 1 | c | Fresh parsley; chopped |
| 1/4 | c | Basil |
| 2 | tb | Oregano |
| 8 | Cloves garlic | |
| 1/4 | c | Olive oil |
| 9 | lb | Tomatoes; coarsely chopped |
| 3 | lb | Cooked kidney beans; drained |
| 7 1/2 | lb | Cooked brown rice |
| 2 | lb | Cheese; lowfat, grated |
| 1 1/2 | ts | Black pepper |
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