Quick Bean Casserole

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Ingrédients

• 2 cans (14 oz/398 ml) kidney beans or chick peas
• 1 can (7.5 oz/213 ml) corn niblets
• 1 tablespoon (15 ml) oil, butter or margarine
• 1 onion, sliced
• 2 tomatoes, diced
• 1/2 cup (125 ml) sliced mushrooms
• 1 tablespoon (15 ml) tomato paste or ketchup
• 3 slices of whole wheat bread
• 4 oz (125 g) cheese (Mozzarella or Cheddar)

Mode d'emploi

1. Drain beans and corn. Set aside.
2. In a large skillet, heat oil and sauté onions, tomatoes and mushrooms.
3. Add beans, corn and tomato paste to skillet. Cook over low heat for 5 minutes, stirring occasionally.
4. Transfer mixture to a 13 x 9 inch (33 x 23 cm) baking dish.
5. Crumble bread slices.
6. Spread breadcrumbs on top of bean mixture.
7. Grate cheese
8. Spread cheese on top of breadcrumbs.
9. Broil in oven at 500°F (260°C) until cheese melts (5 to 10 minutes).