An easy vegetarian and vegan tomato casserole recipe with kidney beans, tomatoes and a breadcrumb topping. Recipe and photo courtesy Bush's® Beans.
Ingredients:
- 1 21 ounce can kidney beans
- 1/4 tsp salt
- 1/4 cup chopped onion
- 1/8 tsp pepper
- 1/4 tsp sugar
- 1 cup canned tomatoes
- bread crumbs
- margarine
Preparation:
Drain the kidney beans and put half the beans in a greased baking dish. Top with the chopped onion and half the tomatoes. Add remaining beans and tomatoes. Sprinkle with salt, pepper & sugar.
Cover with bread crumbs. Dot with margarine. Bake at 350ºF about 30 minutes until bubbly and brown.
