I don’t recall its origin, but I've had this Kidney Bean Casserole recipe for many years. A Triscuit cracker crust makes it unique. —Karen Tjelmeland, Ely, Iowa
Kidney Bean Casserole
Kidney Bean Casserole
Prep Time
20 min
Cook Time
20 min
Yield
2 servings
Ingredients
- 3/4 cup canned kidney beans, rinsed and drained
- 1/4 cup chopped onion
- 1/4 cup canned chopped green chiles
- 1/4 teaspoon ground cumin
- 16 Triscuits or other crackers
- 3/4 cup shredded cheddar cheese
- 1/2 cup 2% milk
- 1/3 cup mayonnaise
- 2 tablespoons beaten large egg
- Optional: Sour cream and sliced ripe olives
Directions
- Preheat oven to 350°. In a small bowl, combine the beans, onion, green chiles and cumin. Place 8 crackers in an 8x4-in. loaf pan coated with cooking spray. Top with half of the bean mixture; layer with remaining crackers and bean mixture. Sprinkle with cheese.
- In a small bowl, combine the milk, mayonnaise and egg; pour over cheese. Bake, uncovered, until a thermometer reads 160°, 20-25 minutes. If desired, serve with sour cream and olives.
Nutrition Facts
1 piece: 561 calories, 31g fat (10g saturated fat), 113mg cholesterol, 1103mg sodium, 51g carbohydrate (9g sugars, 9g fiber), 25g protein.
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