Savory Navy Bean Casserole

A Mediterranean-style baked navy bean, tomato and cheese casserole.

Recipe Ingredients:

2 (15-ounce) cans navy beans, drained and rinsed.
1 (10-ounce) can tomato purée, no salt added
1 cup shredded cheddar cheese
1 cup shredded mozzarella
2 tablespoons dried oregano

Cooking Directions:

1. Lightly spray an 11x7 1/2-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 (135°C) for 1 hour.

Makes 4 servings.

Recipe provided courtesy Michigan Bean Commission.