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Cauliflower Kidney Bean Casserole

1 lb Canned red kidney beans; drained
1/2 lb Canned tomato sauce
1/4 ts Dried basil; crushed
1/4 ts Dried oregano leaves; crushed
1 c Brown or white rice; cooked
2 c Cauliflower; steamed or 2 packages frozen, cooked
1/4 lb Shredded fat-free cheddar cheese


Preheat oven to 350 degrees F 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.




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