Kidney Bean Casserole

Name: Kidney Bean Casserole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings.
Cuisine: North America, Mexican
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

TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD: 2 servings.

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

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

1. 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.
2. 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.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.