Mozzarella And Kidney Bean Bake

Mozzarella And Kidney Bean Bake


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This cheesy casserole is perfect to make on a weeknight. Serve it on its own or with a fresh garden salad.

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Time needed

15 min preparation + 25 min cooking

Serving Size / Yield

4-6 servings


  • 3 C. mozzarella cheese, grated
  • 1 yellow onion, chopped
  • 1 tbs. garlic, minced
  • 3 tbs. extra virgin olive oil
  • 3 tsp. chili powder
  • 1 (28 oz.) can kidney beans, drained and rinsed
  • 3 C. fresh tomatoes, diced

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Preheat oven to 350 degrees F and coat a 2-quart casserole dish with cooking spray.

Warm olive oil in a large skillet over medium heat. Add onions and garlic to skillet. Cook for 5 minutes or until tender. Stir in chili powder and cook for an additional minute.

Stir in kidney beans and tomatoes. Stir and cook for 20 minutes. Transfer bean mixture to prepared casserole dish and top with cheese. Bake for 25 minutes or until cheese is bubbly. Serve warm.

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