 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
|
Karen Tjelmeland of Ely, Iowa, writes, âI donât recall its origin, but I have had this recipe for many years.â A Triscuit cracker crust makes it a unique meatless option. Ingredients:
3/4 cup kidney beans, rinsed and drained |
1/4 cup chopped onion |
1/4 cup chopped green chilies, drained |
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 |
sour cream and sliced ripe olives, optional |
Directions:
1. In a small bowl, combine the beans, onion, green chilies and cumin. Place eight crackers in an 8-in. x 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, at 350° for 20-25 minutes or until a thermometer reads 160°. Serve with sour cream and olives if desired. Yield: 2 servings.
|
|