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Kidney Bean Casserole

I don’t recall its origin, but I’ve had this high-protein meal for many years. A Triscuit cracker crust makes it unique.

Ingreadient:

    • 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.

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