Betty Crocker: casseroles

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Bean-Cheese Pie

Rice And Cheese Casserole

 

* Exported from MasterCook *

 

Bean-Cheese Pie

 

Recipe By : Betty Crocker's Vegetarian Cooking, page 63

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Cheese

Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup all-purpose flour

1/2 cup shredded Cheddar cheese

(2 ounces)

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup milk

1 egg -- slightly beaten

1/2 cup chopped green bell pepper

(about 1 small)

1/4 cup chopped onion

(about 1 small)

2 teaspoons chile powder

2 teaspoons fresh oregano leaves

OR 1/2 teaspoon dried oregano leaves

1/4 teaspoon garlic powder

15 1/2 ounces canned garbanzo beans -- drained

15 ounces canned kidney beans -- drained

8 ounces tomato sauce

1/2 cup shredded Cheddar cheese

(2 ounces)

 

Heat oven to 375F. Spray pie plate, 10 x 1 1/2 inches, with nonstick

cooking spray. Mix flour, 1/2 cup cheese, the baking powder and salt in

medium bowl. Stir in milk and egg until blended. Spread over bottom and

up side of pie plate. Mix remaining ingredients except 1/2 cup cheese.

Spoon into pie plate; sprinkle with 1/2 cup cheese. Bake uncovered about

25 minutes or until edge is puffy and light brown. Let stand 10 minutes

before cutting. S servings

 

PER SERVING: Calories 315; Protein 18 g; Carbohydrate 40 g; Fat 11 g;

Cholesterol 50 mg; Sodium 730 mg

 

 

 

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* Exported from MasterCook *

 

Rice And Cheese Casserole

 

Recipe By : Betty Crocker's Vegetarian Cooking, page 63

Serving Size : 4 Preparation Time :0:00

Categories : Cheese Main Dishes, Vegetarian

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 cups water

1 cup uncooked regular long grain rice

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon pepper

1/8 teaspoon red pepper sauce -- up to 1/4

1 medium onion -- chopped

(about 1/2 cup)

1 medium green bell pepper -- chopped

(about 1 cup)

2 eggs

2 egg whites

2 cups milk

1 cup shredded mozzarella cheese

(4 ounces)

2 tablespoons grated Parmesan cheese

 

Heat water, rice, salt, mustard, pepper and the pepper sauce to boiling in

1 1/2-quart saucepan, stirring once or twice; reduce heat. Cover and

simmer 14 minutes. (Do not lift cover or stir.) Remove from heat. Fluff

lightly with fork. Cover and let steam 5 to 10 minutes. Stir in onion and

bell pepper.

 

Heat oven to 325F. Grease rectangular baking dish, 11 x 7 x 1 1/2 inches.

Pour rice mixture into baking dish. Mix eggs, egg whites and milk; pour

over rice mixture. Sprinkle with cheeses. Bake uncovered 40 to 45 minutes

or until golden brown and set. Let stand 10 minutes before serving. 4

servings

 

PER SERVING: Calories 220; Protein 16 g; carbohydrate 12g: Fat 12 g;

Cholesterol 140 mg; Sodium 550mg

 

 

 

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