Kitchen Chatter

This is an interesting recipe.  I would use this as a side dish.  It's a bit much for a main dish.  It's very tasty and I will be making this again.  Oh and of course, it's easy!

This recipe came from The McDougall Newsletter.

The original recipes says it makes 6 servings.  I was able to get 8 servings and they were nice sized servings. 

Layered Bean Casserole

Preheat oven to 375 degrees.

Bottom layer:

1  15 ounce can black beans, drained and rinsed
1  15 ounce can red or pinto beans, drained and rinsed
1  15 ounce can chili beans in oil-free sauce, undrained
1  8 ounce can tomato sauce
1 cup frozen corn kernels, thawed slightly
¼ cup chopped onion
2 teaspoons chili powder

Mix all above ingredients together and ladle into the bottom of a 9 x 13 inch baking dish, distributing evenly.

Middle layer:

1  15 ounce can white beans, drained and rinsed
½ cup fresh salsa
1/3 cup nutritional yeast
2 tablespoons lemon juice
1 teaspoon granulated onion
1 teaspoon prepared yellow mustard

Place all above ingredients in a food processor and process until very smooth.  Pour over the bean layer and spread evenly.

Top layer:

1  20 ounce bag fresh shredded oil-free hash brown potatoes

Sprinkle the potatoes evenly over the bottom two layers.

Bake uncovered for 45 minutes until potatoes are brown and sauce is bubbly.

That's all there is to it.  Simple and pretty darned tasty!

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• #1 Comment from luvrte66 
  7/20/08 10:14 AM | Permalink

  That does sound interesting, but I bet you're right that it would be better as a side. It sounds like it might be fairly rich--was it?
  
  Beth
  http://journals.aol.com/luvrte66/nutwoodjunction/