Recipe - Cauliflower Kidney Bean Casserole

1 pound Canned red kidney beans;
drained
One half pound Canned tomato sauce
One fourth teaspoon Dried basil; crushed
One fourth teaspoon Dried oregano leaves;
crushed
1 cup Brown or white rice; cooked
2 cup Cauliflower; steamed or 2
packages frozen, cooked
One fourth pound Shredded fatfree cheddar
cheese

=46rom Elementary My Dear & Fabulously Low Fat by Tree Stevens Prep: 10
min, Cook: 40 min.

Preheat oven to 350øF Mix together the kidney beans, tomato sauce, basil
and oregano; set aside. In a casserole dish layer half of each: rice first,
kidney bean mixture, cauliflower and then cheese; repeat the scenario,
ending with the cauliflower. Cover and bake for 30 to 40 minutes. Remove
cover; sprinkle the remaining cheese; cover until it melts.

This recipe serves 6 people. Because this recipe is for a particular size
pan, it adjusts the number of servings only in multiples of 6.

Posted to recipeludigest by molony molony@scsn.net on Feb 06, 1998