Kidney Bean Casserole

I don’t recall its origin, but I’ve had this high-protein meal for many years. A Triscuit cracker crust makes it unique.

Ingreadient

• 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 large egg
• Optional: Sour cream and sliced ripe olives

Direction

1. Preheat oven to 350°. In a small bowl, combine the beans, onion, green chiles and cumin. Place 8 crackers in an 8x4-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.