Potato And Bean Casserole - cooking recipe

Ingredients

4 None medium potatoes, peeled, thinly sliced
4 1/2 tbsp butter
1/4 cup all-purpose flour
1/2 tsp ground nutmeg
2 cups milk
3 oz grated Parmesan cheese
2 None large eggs, lightly beaten
1 cup Greek yogurt
2 1/2 cups pasta sauce
1 (13.5 oz) can red kidney beans, rinsed
9 oz frozen spinach, thawed, excess liquid removed
2 slices white bread, torn into small pieces

Preparation

Preheat oven to 400\u00b0F. Lightly grease a large baking dish.
Place potatoes in a microwave-safe bowl and add 1/4 cup water. Cover with plastic wrap and microwave on HIGH (100%) for 2 mins. Stir then microwave for another 2 mins, or until partially cooked. Remove from microwave and let stand for 3 mins. Drain.
Meanwhile, melt 3 tbsp butter in a medium saucepan over medium-high heat. Add flour and nutmeg. Cook, stirring, for 1 min, or until bubbly. Gradually whisk in milk until smooth then cook, stirring, for 5-7 mins, or until sauce boils and thickens. Remove from heat and stir in cheese until melted and combined. Stir in eggs and yogurt. Season.
Combine pasta sauce and beans in a medium bowl. Arrange 1/2 the potato slices in a single layer over base of prepared dish and top with 1/2 the bean mixture. Add spinach mixture then 1/2 the cheese sauce. Top with remaining potatoes, bean mixture and cheese sauce.
Using your fingertips, rub bread and remaining butter together. Sprinkle over casserole and bake for 30 mins, or until golden and bubbly. Let stand for 5 mins before serving.