Thursday, May 20, 2010

Shannon's Mushroom & Bean Casserole

2 tsp vegetable oil
8 oz mushrooms, cleaned and cut into quarters
15 oz can red beans, rinsed and drained
1 cup cooked rice (leftover or fresh)
14oz can diced tomatoes, drained
3/4 cup (+ 2 TBS for topping) shredded Mexican-style or cheddar cheese
3/4 cup sour cream (or 1/4 c sour cream plus 1/2 cup mayonnaise)
1/2 tsp chili powder
1/4 tsp salt
1/8 tsp fresh ground black pepper
1/2 tsp garlic powder
1/8 tsp crushed red pepper
2 scallions, chopped

Preheat oven to 350 degrees. Coat a 8x8 glass baking dish with cooking spray. In a large skillet over medium-high heat, heat 2 tsp olive oil and addmushrooms. Cook (?) 5-10 minutes until mushrooms are nicely browned and liquid has evaporated.

In a large bowl combine mushrooms with all remaining ingredients(except 2 TBS cheese for topping). Pour mixture into baking dish and bake at 350 for 30 minutes.

Remove from oven and sprinkle with remaining 2 TBS of cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 more minutes. Let stand 5 minutes before serving.

1 comment:

  1. We ate this tonight with a side of frozen Mexican corn & veggies. It was really great. Sweet Pea ate 2 servings.

    Robin did you use a mix of both mayo and sour cream?