This rich and creamy gratin is a comforting vegetarian meal, topped with a golden, cheese-laden crust that’s crisp and savory. Fresh rosemary infuses the dish with a delicate, aromatic note.

The microwave simplifies preparation by gently cooking the onions and garlic. Once softened, the filling is transferred to a baking dish and topped with a generous layer of Parmesan cheese and breadcrumbs, which are broiled until browned and crisp.

Any type of canned white beans such as cannelloni can be used.

The one cup of white beans can be mashed in a food processor instead of with a potato masher or spatula.

Preheat broiler.

Prepare ingredients.

Complete the recipe.

To buy: 1 can reduced sodium canned great northern white beans, 1 container vegetable broth, 1 piece Parmesan cheese, 1 container plain panko breadcrumbs.

Staples: olive oil, onion, garlic, salt and black peppercorns

1 cup diced onion

2 teaspoons olive oil

5 crushed garlic cloves

2 tablespoons fresh chopped rosemary leaves

1 1/2-cups rinsed and drained reduced-sodium canned great northern white beans

1/2 cup vegetable broth

Salt and freshly ground black pepper

1 1/2-cups grated Parmesan cheese

1/2 cup plain panko breadcrumbs

Preheat broiler. Place onion, olive oil, garlic and rosemary in a microwave-safe bowl. Microwave on high 3 to 4 minutes or until the onion is soft. Add 1 cup of the beans to the bowl and mash the beans with a potato masher or large spatula until smooth. Add the remaining 1/2 cup beans and broth to the bowl and mix to combine all the ingredients. Add salt and pepper to taste. Transfer the mixture to an 8-inch baking dish that can go under the broiler. Mix the Parmesan cheese and breadcrumbs together. Spread evenly over the top of the mixture. Place the pan under the broiler about 6 to 7 inches from the heat. Broil until the mixture is bubbly around the edges and the crust turns golden, about 3 to 4 minutes. Watch to make sure the top doesn’t burn. Remove from the broiler and serve.

Yield 2 servings.

Per serving: 682 calories (32% from fat), 24.0 g fat (10.7 g saturated, 6.9 g monounsaturated), 52 mg cholesterol, 37.1 g protein, 82.6 g carbohydrates, 13.8 g fiber, 1322 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Email Linda at Linda@DinnerInMinutes.com.