Molly Yeh's 'pizza-adjacent casserole,' inspired by a Smitten Kitchen recipe, combines beans, tomato sauce, olives and more under garlicky breadcrumbs.
Why? Well, I’ve just started another few months of paternity leave, and I’m feeling a layered mixture of hope and anxiety as my husband and I mark six months that we’ve had the latest foster son, a smart and talented 14-year-old we are working to make a permanent part of the family. That’s one factor. The others: We just emerged from a bone-chilling cold spell, one that caused two pipes to freeze and one to burst, leaving us without water for a few days.
If you’re familiar with hotdish , you know that nothing is heartier or more comforting, and you might know that the reigning queen of hotdish is Molly Yeh, the cookbook author and Food Network star whose new book celebrates her take on Chinese-Jewish-Midwestern cooking. Yeh is also trying to serve nourishing food to her husband and two young children, and this recipe is her take on pizza hotdish, which she calls “basically pepperoni pizza toppings tossed with pasta and ground beef.
She calls it Veggie Supreme White Bean Hotdish, and it’s a straightforward recipe to make, with bell pepper, spinach, black olives, beans, tomato and more, “bound together by cheese, all cozy under a blanket of breadcrumbs dressed up like garlic bread.” If possible, make it in a vessel that can slide from stovetop to oven, because nothing says self-care like one fewer pot to wash. Or make it ahead and refrigerate or freeze in a casserole dish, baking directly from frozen.The next time I make it, I think I’ll double the recipe and freeze half. Then, when I say this is the kind of thing that can satisfy me and the family until spring, I’ll be speaking literally.
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