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Parmesan cheese, basil and garlic spice up this mouthwatering medley of beans, mushrooms, onion and tomato. A crumb topping adds crunch to this veggie bake that's even more flavorful when you use your garden harvest.Dorothy Rieke, Julian, Nebraska
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Nutritional Facts 1 serving (1 each) equals 124 calories, 8 g fat (5 g saturated fat), 21 mg cholesterol, 283 mg sodium, 12 g carbohydrate, 4 g fiber, 4 g protein.
Originally published as Two-Bean Tomato Bake in Taste of Home June/July 2002, p27
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Reviewed on May. 30, 2010 by katlaydee3
I also meant to say that I left out the mushrooms.
Excellent recipe. Made this for dinner with baby back ribs on the grill. Great side dish.
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