Cheesy Bean Casserole

Beans and cheese pack this casserole full of good-for-you fiber and calcium.

Yield: 4 servings (serving size: about 2 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 274
  • Calories from fat: 0.0%
  • Fat: 6.9g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 17.6g
  • Carbohydrate: 35.4g
  • Fiber: 12.8g
  • Cholesterol: 20mg
  • Iron: 0.8mg
  • Sodium: 257mg
  • Calcium: 250mg

Ingredients

  • Cooking spray
  • 1 cup chopped onion
  • 2 (16-ounce) cans chili hot beans, drained
  • 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, drained and chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese

Preparation

  1. 1. Preheat oven to 400º.
  2. 2. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; sauté until tender. Stir in beans and next 3 ingredients. Cook 3 minutes or until thoroughly heated, stirring well.
  3. 3. Spoon mixture into 4 individual baking dishes or 1 (8-inch) square baking dish; sprinkle with cheese. Bake, uncovered, at 400° for 5 minutes or until cheese melts. Let stand 5 minutes.
  4. carbo rating: 23
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