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Prep: 25 minutes Cook: 8 to 10 hours (low) or 4 to 5 hours (high), plus 50 minutes on high
Calories 288, Total Fat (g)7, Saturated Fat (g)2, Cholesterol (mg)37, Sodium (mg)442, Carbohydrate (g)45, Fiber (g)7, Protein (g)12,
3 cups peeled butternut or acorn squash cut into 1/2-inch cubes
2 cups sliced fresh mushrooms
2 14-1/2-ounce cans diced tomatoes, undrained
1 15-ounce can Great Northern beans, rinsed and drained
1 cup water
4 cloves garlic, minced
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
1/3 cup cornmeal
2 tablespoons grated Parmesan cheese
1 tablespoon snipped fresh parsley
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 tablespoons milk
2 tablespoons cooking oil
1 9-ounce package frozen Italian green beans or frozen cut green bean
1 tsp Paprika
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1st Keep
 cwheatley
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