A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Kidney Bean Casserole
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- #35962
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/4 cup butter
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 green bell pepper, finely chopped
1 tablespoon flour
1 tablespoon chili powder
2 cups canned Italian plum tomatoes, drained
40 ounces cooked kidney beans, drained
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
3 tablespoons chopped parsley
1/4 cup shredded cheddar cheese
directions
Preheat the oven to 350 degrees F.
Heat the butter in a skillet and add the onion, garlic, and green bell pepper. Cook until onion is wilted.
Add the flour and chili powder and stir until blended. Stir in the tomatoes and bring to a boil.
Add the kidney beans, salt, pepper, thyme, and parsley.
Pour the mixture into a 2-quart casserole. Bake 40 minutes. Sprinkle with the cheese and bake 5 minutes longer.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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