White Bean and Artichoke Casserole with Feta

1 pkg frozen artichokes (9oz)
2 cans chopped white onions
1 shallot - diced
2 C navy beans - rinsed
2 slices pumpernickel bread
1/2 tsp ground sage
1/3 tsp ground thyme
2 tsp fresh rosemary
3 garlic cloves - minced
6 oz fat free feta
2 Tbsp olive oil - divided

Using a food processor - pulse the bread into crumbs. Make sure you have enough for 1 cup total.

Preheat oven to 400°

Drain beans in a colander over a bowl, reserving liquid. Add enough water to liquid to measure 1 cup. Combine beans, thyme, sage, pepper, and 1 garlic clove.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add garlic cloves, onions, shallots, rosemary, salt, and artichokes; sauté 4 minutes. Stir in bean liquid mixture. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Remove from heat. Spread half of bean mixture in an 11 x 7-inch baking dish coated with cooking spray, and top with half of the feta. Spread artichoke mixture over goat cheese; top with remaining bean mixture and remaining feta. Combine the breadcrumbs and 1 tablespoon oil; sprinkle over feta. Bake at 400° for 25 minutes or until lightly browned.



Number of Servings: 6

Recipe submitted by SparkPeople user WAZZU.REN.