Kidney Bean Casserole

food, kidney bean casserole

Fiesta Bean Casserole Exps Ft21 41206 F 0629 1

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 Total Time

Prep: 20 min. Bake: 20 min.


2 servings


  • 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 egg
  • Optional: sour cream and sliced ripe olives

image/svg+xml Text Ingredients View Recipe


  1. Preheat oven to 350°. In a small bowl, combine the beans, onion, green chiles and cumin. Place eight crackers in an 8×4-in. loaf pan coated with cooking spray. Top with half of the bean mixture; layer with remaining crackers and bean mixture. Sprinkle with cheese.
  2. 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.

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