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Kidney Bean Casserole Recipe

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This recipe for Kidney Bean Casserole, by , is from The Fisher/Bagley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Fisher
Added: Sunday, September 3, 2006


4 Tbsp. butter (1/2 stick)
1 large onion, chopped
2 garlic cloves, chopped fine
1 can green chile, chopped fine
1 Tbsp. flour
1 Tbsp. chili powder
2 c. Italian plum tomatoes, chopped

40 oz. kidney beans, drained
1 tsp. salt
1/2 tsp. pepper, freshly ground
1 tsp. fresh thyme, chopped or 1/2 tsp. dried
3 Tbsp. parsley, chopped
1/4 - 1/2 c. sharp Cheddar cheese, shredded

Preheat oven to 350.
In a large skillet melt butter, add onion and garlic. Cook until onion is tender. Add flour and chili powder, stir until blended. Stir in tomatoes and canned green chile. Bring to a boil. Add kidney beans, salt, pepper, thyme and parsley. Pour into a 2-quart casserole dish. Bake for 40 minutes, remove from oven, top with cheese and bake for approximately 5 more minutes until cheese is melted.

Personal Notes:
Personal Notes:
This is an excellent side dish for a Mexican meal and a nice alternative to refried beans and rice.




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