Cheesy Bean Casserole
Ingredients:
| • | Vegetable cooking spray |
| • | 1 cup chopped onion |
| • | 2 (15 oz.) can chili-hot kidney beans, drained |
| • | 2 (14.5 oz.) cans no-salt-added whole tomatoes, drained and chopped |
| • | _ teaspoon garlic powder |
| • | _ teaspoon pepper |
| • | 1 cup (4 oz.) pre-shredded reduced fat sharp Cheddar cheese |
Preheat oven to
400 degrees.
Coat a non-stick skillet with vegetable cooking spray; place over medium-high
heat until hot. Add onion; sauté until tender. Stir in beans and next
three ingredients (tomatoes through pepper). Cook 3 minutes or until heated
through, stirring well.
Spoon mixture into 4 individual baking dishes or 1 (8 inch) square baking dish;
sprinkle with cheese. Bake uncovered at 400 degrees for 5 minutes or until cheese
melts. Let stand 5 minutes.
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Yield 4 servings
Calories 274;
Fat 6.9 g;
Protein 17.6 g;
Carbohydrate 35.4 g;
Fiber 12.8 g;
Cholesterol 20 mg;
Iron 0.8 mg;
Sodium 257 mg;
Calcium 250 mg.
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