| Cheese-Melt Bean Casserole |
| Number of Servings |
5-6 |
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Serving Size |
1 cup |
| Preparation Time |
15 minutes |
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Cooking Time |
55 minutes |
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| Quantities |
Ingredients |
| 3 tablespoons | onion, minced |
| 2 tablespoons | green pepper, minced |
| 1 | clove garlic, minced (optional) |
| 2 tablespoons | water |
| 4 cups | cooked kidney beans |
| 1 cup | tomato sauce |
| 2 ounces | cheddar cheese, sliced |
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| Equipment |
Instructions |
- measuring cup
- measuring spoons
- saucepan
- frying pan
- can opener
- stirring spoon
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- Preheat oven to 350¡F.
- SautŽ onion, green pepper, and garlic (if desired) in water in the frying pan until tender.
- Combine with beans and tomato sauce in the casserole dish.
- Bake for 50 minutes, stirring occasionally, then top with cheese slices.
- Bake an additional 5 minutes until cheese is melted.
- Refrigerate leftovers.
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| NOTES: Serving suggestion: Serve on flour tortillas. Top with lettuce and tomatoes. |
| Nutrition Information |
| Calories |
200 |
| Total Fat |
3 grams |
| Saturated Fat |
0 grams |
| Protein |
12 grams |
| Carbohydrates |
32 grams |
| Fiber |
8 grams |
| Sugar |
5 grams |
| Vitamin A |
10% |
| Vitamin C |
15% |
| Calcium |
4% |
| Iron |
20% |
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