Tuscan Bean Bake

Tuscan Bean Bake

Source: ontariobeans.ca

Yield: Serves 6

Nutrition (Per serving)

Calories 522 ;
Protein 42 g;
Fat 18 g;
Carbohydrates 47 g;
Total Dietary Fibre 8 g;
2 cupsuncooked short pasta (eg. fusilli or rotini)500 mL
110 oz/ 284 mL can of cream of chicken soup1
3/4 cupmilk175 mL
119 oz/ 540 mL can of white kidney beans, drained OR1
2 cupscooked WHITE PEA BEANS500 mL
1 1/2 cupsdiced, cooked chicken375 mL
1 cupgrated Fontina cheese250 mL
2green onions, chopped2
1/4 cupchopped fresh basil50 mL
1/4 tsppepper1 mL
1/2 cupgrated Fontina cheese125 mL
1/4 cupbreadcrumbs50 mL
1/4 cupParmesan cheese50 mL

In a saucepan of salted boiling water cook the pasta until just tender. Drain. In a large mixing bowl, combine the cooked pasta with the soup, milk, beans, chicken, 1 cup (250 mL) of Fontina cheese, green onions, basil and pepper. Stir to combine. Place the mixture in a greased 8 cup (2L) dish. Make the topping by combining the 1/2 cup (125 mL) of Fontina, breadcrumbs and parmesan cheese. Spoon over the pasta/bean mixture. Cover and bake in a preheated 350 F (180 C) oven for 20 minutes. Uncover and bake 15 minutes more until topping is light golden.

Option: Using low-fat cheese and 1/2 Fat Cream of Chicken soup will reduce the fat by up to 11 g per serving.