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Savory Navy Bean Casserole

2 cups dry Navy Beans, cooked and drained*
1 (10-ounce) can tomato purée, no salt added
1 cup shredded fat-free Cheddar cheese
1 cup shredded light, reduced-fat mozzarella
2 tablespoons dried oregano

1. Lightly spray an 8 1/2 x 11-inch casserole dish with cooking spray.
2. Mix cooked beans with tomato purée, and pour into dish.
3. Combine cheeses and oregano, and spread on top of beans.
4. Bake uncovered at 275°F for 1 hour.

Makes 8 servings.

*May substitute with 2 (15-ounce) cans of navy beans, drained and rinsed.

NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 8
Serving size: 1 cup
Calories: 204
Carbohydrates: 26g
Fat: 2g
Cholesterol: 7mg
Protein: 20g
Fiber: 8g
Sodium: 274mg

FOOD EXCHANGES
1 1/2 starch/bread
2 lean meat

Recipe provided courtesy Michigan Bean Commisson.