Not all Casseroles have to have tons of cheese and other carbs. This is on the lighter side but will fill you up. Enjoy!

Cherry tomato casserole with white beans and basil

1 slice of hearty whole wheat bread

2 Tbsp. extra virgin olive oil

2 pounds cherry tomatoes, halved

2 - 15 oz cans of cannellini beans, rinsed and drained

1/2 cup packed fresh basil, chopped

3 cloves garlic, chopped

1/2 tsp. crushed red pepper

Salt and pepper to taste

1/4 c. parmesan cheese

Heat oven to 350 degrees. On a cookie sheet toss bread with olive oil. Bake until golden, stirring halfway through. 8-10 minutes 

In a bowl, combine tomatoes, beans, garlic, basil and red pepper.  Salt and pepper to taste. Add bread and toss to combine. Transfer mixture into a baking dish, sprinkle with cheese.  Bake until top is golden, about 40 minutes.  

Lori Lesley is the owner of her home-based business Rollin’ the Dough and Casseroles to Go. She can be reached at lori.lesley@gmail.com.