Savory Navy Bean Casserole
A Mediterranean-style baked navy bean, tomato and cheese casserole.
2 (15-ounce) cans navy beans, drained and rinsed.
1 (10-ounce) can tomato purée, no salt added
1 cup shredded cheddar cheese
1 cup shredded mozzarella
2 tablespoons dried oregano
- Lightly spray an 11x7 1/2-inch casserole dish with cooking spray.
- Mix cooked beans with tomato purée, and pour into dish.
- Combine cheeses and oregano, and spread on top of beans.
- Bake uncovered at 275°F (135°C) for 1 hour.
Makes 4 servings.
Recipe provided courtesy Michigan Bean Commission.