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Cheesy
Bean Casserole
[printer
friendly version]
Ingredients:
| • |
Vegetable
cooking spray |
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1
cup chopped onion |
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2
(15 oz.) can chili-hot kidney beans, drained |
| • |
2
(14.5 oz.) cans no-salt-added whole tomatoes, drained
and chopped |
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_
teaspoon garlic powder |
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_
teaspoon pepper |
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1
cup (4 oz.) pre-shredded reduced fat sharp Cheddar cheese |
Preheat
oven to 400 degrees.
Coat a non-stick skillet with vegetable cooking spray; place
over medium-high heat until hot. Add onion; sauté
until tender. Stir in beans and next three ingredients (tomatoes
through pepper). Cook 3 minutes or until heated through,
stirring well.
Spoon mixture into 4 individual baking dishes or 1 (8 inch)
square baking dish; sprinkle with cheese. Bake uncovered
at 400 degrees for 5 minutes or until cheese melts. Let
stand 5 minutes.
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Yield 4 servings
Calories 274;
Fat 6.9 g;
Protein 17.6 g;
Carbohydrate 35.4 g;
Fiber 12.8 g;
Cholesterol 20 mg;
Iron 0.8 mg;
Sodium 257 mg;
Calcium 250 mg.
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