Vegetarian Pizza Casserole with White Beans and Rice

Total Time: 55 minutes

Ingredients
2 teaspoons olive oil
1 small zucchini, diced (1-2 cups)
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/2 small red onion, diced
1 cup diced mushrooms, I used white button
2-3 cloves garlic, minced
1/2 teaspoon dried oregano
2 (15 oz) cans white beans, I used great northern beans
2 cups cooked rice, white or brown
1 (24 oz) jar marinara sauce
2 cups shredded mozzarella cheese
1/4 cup chopped fresh parsley
Salt and black pepper, to taste

Instructions
Pre-heat oven to 425 degrees F. Heat a large skillet over medium heat and add olive oil, diced bell peppers, onion, zucchini and mushrooms. Season with a pinch of salt and cook veggies until softened, about 5 minutes.
Add in the minced garlic, dried oregano and 1/4 teaspoon black pepper. Mix together and cook for another 2-3 minutes. I like to turn up the heat a little bit so that my vegetables get nicely browned.
Next, add in the white beans, rice and marinara sauce. Mix together until completely combined and turn the heat off. Stir in 1 cup of shredded cheese and the fresh herbs. You can also add extra salt at this time, if needed.
Transfer the entire mixture to an oven safe baking dish.* Evenly top the casserole with the remaining 1 cup of shredded cheese and cover tightly with foil. Bake the pizza casserole for 20 minutes with the foil on, remove foil and bake for another 7-10 minutes, until cheese is completely melted. You can broil the top for a minute or two, if needed.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley, parmesan cheese and red pepper flakes, if desired, and enjoy.

Helga's Butternut Soup

This is the original version (which I like but is a little spicy): Serves 6-8.

1 tbsp butter

1 cup onion
3 garlic cloves (1/2 tsp minced or 1 tsp chopped)
4 cups cubed, peeled butternut squash
4 cups plus 1/4 cup chicken broth
1 tsp cumin
1/8 tsp cinnamon
1/8 tsp cloves
1/4 tsp ground red pepper 

1/4 cup whipping cream
1 tbsp fresh oregano (or 1 tsp dried oregano)
1 tsp salt
1/4 tsp pepper
2 cans (16 oz each) Great Northern Beans

Instructions
Cook onions and garlic in butter until tender.
Add squash and cook for 3 minutes.
Add 1/4 cup broth; cook until liquid almost evaporates.
Stir in broth, cumin, cinnamon, cloves, and red pepper. Bring to a bil; simmer for 5 minutes until squash is tender. Mash the squash up a bit to it isn't so chunky. (I even run it through the blender sometimes.)
Stir in cream, oregano, salt, pepper, and beans.Bring to a boil again, then remove from heat. 

 This is the modified version (essential, I tripled the squash and broth parts, only doubled the spices--and modified them to fit what I actually have on hand--and left the beans the same) Serves 18-24 

1 tbsp butter
3 cups onion
1 tsp garlic powder or 1/4 tsp garlic salt
12 cups cubed, peeled butternut squash
12 cups plus 3/4 cup chicken broth (I sometimes substitute water and bullion cubes for some of the broth) 

2 tsp cumin
1/4 tsp cinnamon
1/4 tsp cloves
(I leave the red pepper out)
3/4 cup whipping cream
2 tsp dried oregano (For some reason, I never have oregano, so I sometimes substitute dried basil, and sometimes I just leave it out)
2 tsp salt
1/4 tsp pepper
2 cans (16 oz each) Great Northern Beans (I have also substituted dried GN Beans that I precooked and had in the freezer)

Instructions
Cook onions and garlic in butter until tender.

Add squash and cook for 3 minutes.
Add 1/4 cup broth; cook until liquid almost evaporates.
Stir in broth, cumin, cinnamon, cloves, and red pepper. Bring to a bil; simmer for 5 minutes until squash is tender. Mash the squash up a bit to it isn't so chunky. (I even run it through the blender sometimes.)
Stir in cream, oregano, salt, pepper, and beans.Bring to a boil again, then remove from heat.
Eat what you like and put the rest in the freezer!