Easy Kidney Bean and Cheese Casserole

Easy Kidney Bean and Cheese Casserole

środa, 5 lutego 2014

Easy Kidney Bean and Cheese Casserole

Time: 40 mins

Ingredients

• 3 cups grated cheddar cheese (or to taste)
• 1 large onion, chopped
• 1 tablespoon chopped fresh garlic (to taste)
• 1 small green bell pepper, coarsley chopped (optional)
• 3 -4 tablespoons oil
• 3 -4 teaspoons chili powder (to taste)
• 1 (28 ounce) can red kidney beans, drained and rinsed
• 1 (28 ounce) can whole tomatoes, drained and coarsley chopped
• salt and pepper

Directions

• 1 Set oven to 350 degrees.
• 2 Grease a 2-quart casserole dish.
• 3 Heat a large skillet with oil over medium heat.
• 4 Add in onion, garlic and green bell pepper (if using) saute until the onions are just golden.
• 5 Add in the chili powder, salt and pepper; cook stirring for 1 minute.
• 6 Add in the red kidney beans and drained chopped tomatoes; cook, stirring for 20 minutes, seasoning with more chili powder, salt and pepper to taste.
• 7 Spread half of the mixture into the bottom of the baking dish.
• 8 Sprinkle with about 1-1/2 cups cheese.
• 9 Top with remaining bean mixture.
• 10 Then top with remaining 1-1/2 cups cheddar cheese (or to taste).
• 11 Bake uncovered for about 25 minutes, or until the cheese is browned.
• 12 Serve hot.