Italian Bean And Cheese Casserole Recipe
Ingredients
| Canned kidney beans | 16 Ounce (1.5 Cups Cooked) | |
| Onions | 2 Large, chopped | |
| Garlic | 2 Clove (10 gm), finely minced | |
| Dried basil | 5 Teaspoon | |
| Oregano | 1 Teaspoon | |
| Salt | 2 Teaspoon | |
| Carrots | 2 , grated | |
| Stalk celery | 1 Large, chopped | |
| Tomatoes | 2 , chopped | |
| Grated cheddar cheese | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 309 Calories from Fat 91
% Daily Value*
Total Fat 10 g15.8%
Saturated Fat 6.2 g31%
Trans Fat 0 g
Cholesterol 30.3 mg10.1%
Sodium 1591.6 mg66.3%
Total Carbohydrates 46 g15.2%
Dietary Fiber 12.8 g51.1%
Sugars 16.2 g
Protein 16 g31.8%
Vitamin A 135.2% Vitamin C 50.5%
Calcium 48.6% Iron 26.1%
*Based on a 2000 Calorie diet
Directions
Cover and heat on high 1 hour.
Stir in carrots, celery, and tomatoes.
Top with cheese.
Heat on high 10 minutes longer.
Serve hot.
Chef
