Cauliflower kidney bean casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Canned red kidney beans; drained |
| ½ | pounds | Canned tomato sauce |
| ¼ | teaspoon | Dried basil; crushed |
| ¼ | teaspoon | Dried oregano leaves; crushed |
| 1 | cup | Brown or white rice; cooked |
| 2 | cups | Cauliflower; steamed or 2 packages frozen, cooked |
| ¼ | pounds | Shredded fat-free cheddar cheese |
Directions
=46rom Elementary My Dear & Fabulously Low Fat by Tree Stevens Prep: 10 min, Cook: 40 min.
Preheat oven to 350øF Mix together the kidney beans, tomato sauce, basil and oregano; set aside. In a casserole dish layer half of each: rice first, kidney bean mixture, cauliflower and then cheese; repeat the scenario, ending with the cauliflower. Cover and bake for 30 to 40 minutes. Remove cover; sprinkle the remaining cheese; cover until it melts.
This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 6.
Posted to recipelu-digest by molony <molony@...> on Feb 06, 1998
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