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Kidney Bean Casserole

Name: Kidney Bean Casserole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings.
Cuisine: North America, Mexican
Ingredients: 3/4 cup canned kidney beans, rinsed and drained; 1/4 cup chopped onion; 1/4 cup canned chopped green chiles; 1/4 teaspoon ground cumin; 16 Triscuits or other crackers; 3/4 cup shredded cheddar cheese; 1/2 cup 2% milk; 1/3 cup mayonnaise; 2 tablespoons beaten large egg; Optional: Sour cream and sliced ripe olives

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Total Time

Prep: 20 min. Bake: 20 min.

Makes

2 servings

Updated: Feb. 03, 2023

I don’t recall its origin, but I've had this Kidney Bean Casserole recipe for many years. A Triscuit cracker crust makes it unique. —Karen Tjelmeland, Ely, Iowa

Kidney Bean Casserole Recipe photo by Taste of Home

Ingredients

3/4 cup canned kidney beans, rinsed and drained
1/4 cup chopped onion
1/4 cup canned chopped green chiles
1/4 teaspoon ground cumin
16 Triscuits or other crackers
3/4 cup shredded cheddar cheese
1/2 cup 2% milk
1/3 cup mayonnaise
2 tablespoons beaten large egg
Optional: Sour cream and sliced ripe olives

Directions

Preheat oven to 350°. In a small bowl, combine the beans, onion, green chiles and cumin. Place 8 crackers in an 8x4-in. loaf pan coated with cooking spray. Top with half of the bean mixture; layer with remaining crackers and bean mixture. Sprinkle with cheese.

In a small bowl, combine the milk, mayonnaise and egg; pour over cheese. Bake, uncovered, until a thermometer reads 160°, 20-25 minutes. If desired, serve with sour cream and olives.

Nutrition Facts

1 piece: 561 calories, 31g fat (10g saturated fat), 113mg cholesterol, 1103mg sodium, 51g carbohydrate (9g sugars, 9g fiber), 25g protein.

Kidney Bean Casserole

Ingredients

Directions

Nutrition Facts

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