Zesty italian pasta-bean bake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Margarine; divided |
| 1 | large | Onion; sliced |
| 1 | Clove garlic; minced | |
| ½ | medium | Green pepper; chopped |
| 1 | cup | Sliced mushrooms |
| 1 | can | Kidney beans; (19 oz), undrained |
| 1½ | cup | Macaroni; cooked |
| 1 | can | Tomato sauce; (14 oz) |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Salt |
| ½ | cup | Coarse bread crumbs |
| 2 | tablespoons | Parmesan cheese; grated |
Directions
In a medium skillet, melt 2 tbsp margarine; saute onion, garlic, green peppers and mushrooms. Stir in kidney beans, pasta, tomato sauce, orgeano, pepper and slat. Place in a greased 6 cup casserole dish. In a small bowl, toss bread crumbs and cheese with remaining melted margarine. Sprinkle over casserole.
Bake uncovered at 350 F for 20 minutes Recipe by: Lipton Shortcut Cookbook Posted to brand-name-recipes by Tiina <4Angels@...> on Mar 17, 1998