Title: Bean Casserole
Categories: Casserole
Yield: 4 Servings

1 cn Lentils
1 cn Kidney beans
1 cn (small) tomatoes (diced)
1 ts Garlic powder
1 ts Oregano
1 ts Basil
1/2 c Grated cheese (cheddar or
-mozzarella)
Salt and pepper to taste

Drain liquid off the lentils, and mix with kidney beans (not drained) in a
casserole dish. Drain about 2/3 the juice from the tomatoes, and add to the
beans. It is important to do this, because it gets too "soupy" if there is
too much liquid. Add cheese and seasoning. Bake in 350 degree F oven for
30 to 45 minutes. (till heated through)

NOTE: you can alter the seasoning to whatever you want. Try curry or
Mexican seasoning for a variation.

CLAR6341@MACH1.WLU.CA

(CATHY CLARE)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.