Easy Kidney Bean and Cheese Casserole

Total Time
40mins
Prep 15 mins
Cook 25 mins

If you prefer spicy then add in a finely chopped jalapeno pepper. The chili powder can be increased or decreased to suit taste.Also you can add in some navy beans with the kidney beans. This is a very simple but good bean recipe.

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Grease a 2-quart casserole dish.
  3. Heat a large skillet with oil over medium heat.
  4. Add in onion, garlic and green bell pepper (if using) saute until the onions are just golden.
  5. Add in the chili powder, salt and pepper; cook stirring for 1 minute.
  6. Add in the red kidney beans and drained chopped tomatoes; cook, stirring for 20 minutes, seasoning with more chili powder, salt and pepper to taste.
  7. Spread half of the mixture into the bottom of the baking dish.
  8. Sprinkle with about 1-1/2 cups cheese.
  9. Top with remaining bean mixture.
  10. Then top with remaining 1-1/2 cups cheddar cheese (or to taste).
  11. Bake uncovered for about 25 minutes, or until the cheese is browned.
  12. Serve hot.
Most Helpful

5 5

I used 1 can of petite tomotoes and 1 can of Rotel. It gives it a little more kick but not super spicy. Reheats well... tastes better the second day so I make on the weekend for lunches the next week.

4 5

This is a SIMPLE HEARTY VEGETARIAN SATISFYING casserole! I followed the recipe but used diced tomatoes and added 1 cup of whole black olives and 1 can of diced mild green chiles. I think cumin would be good in this too. YUMMY with sour cream. Made for 1-2-3 hit wonders.

5 5

Mmmmm...yummy! This quick bean dish packs a lot of Tex Mex flavor. We really loved the layering of the beans and cheese. I used a can of kidney and a can of black beans (all I had) and lowfat Cabot Cheddar cheese. I also added 1 1/2 tsp canned jalepeno for a little heat and it was perfect! Thanks Kitten!