Italian Bean And Cheese Casserole Recipe
Ingredients
1 16-ounce can kidney beans (1 1/2 cups cooked).
2 large onions, chopped
2 cloves garlic, finely minced
5 teaspoons dried basil
1 teaspoon oregano
2 teaspoons salt
2 carrots, coarsely grated
1 large stalk celery, chopped
2 tomatoes, chopped
1 cup (4 ounces) grated cheddar cheese
Directions
Combine beans, onions, garlic, herbs, and salt in slow cooker.
Cover and heat on high 1 hour.
Stir in carrots, celery, and tomatoes.
Top with cheese.
Heat on high 10 minutes longer.
Serve hot.
Cover and heat on high 1 hour.
Stir in carrots, celery, and tomatoes.
Top with cheese.
Heat on high 10 minutes longer.
Serve hot.
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