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Fiesta Bean Casserole Recipe

Fiesta Bean Casserole Recipe photo by Taste of Home

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Karen Tjelmeland of Ely, Iowa, writes, “I don’t recall its origin, but I have had this recipe for many years.” A Triscuit cracker crust makes it a unique meatless option.

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Fiesta Bean Casserole Recipe

Prep: 20 min. Bake: 20 min.

Yield: 2 Servings

20 20 40

Ingredients

3/4 cup kidney beans, rinsed and drained
1/4 cup chopped onion
1/4 cup chopped green chilies, drained
1/4 teaspoon ground cumin
16 Triscuits or other crackers
3/4 cup shredded cheddar cheese
1/2 cup 2% milk
1/3 cup Hellmann's® Real Mayonnaise

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Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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2 tablespoons beaten egg
Sour cream and sliced ripe olives, optional

Directions

In a small bowl, combine the beans, onion, green chilies and cumin. Place eight crackers in an 8-in. x 4-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, at 350° for 20-25 minutes or until a thermometer reads 160°. Serve with sour cream and olives if desired. Yield: 2 servings.

Nutritional Facts 1 piece (prepared with reduced-fat cheddar cheese and reduced-fat mayonnaise; calculated without sour cream and olives) equals 561 calories, 31 g fat (10 g saturated fat), 113 mg cholesterol, 1,103 mg sodium, 51 g carbohydrate, 9 g fiber, 25 g protein.

Originally published as Fiesta Bean Casserole in Cooking for 2 Fall 2008, p33

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Fiesta Bean Casserole

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(1-1) of 1 reviews

Reviewed on Apr. 09, 2012 by Faeriepunken

I ended up making this in an 8x8 dish with just one layer. It is a little bland for my taste but chives added a little more flavor. Next time I'll use garlic, chives, and maybe throw on some chopped tomatoes before serving.