Friday, April 2, 2010

Bean Casserole

This is a really simple casserole that is a remake of another family recipe. I usually serve it with a spinach salad and fruit of some kind

2 can white beans, drained
1 can cream soup (I used chicken, any flavor works)
1 soup can full of rice, uncooked
1 1/4 soup can milk
1 envelope lipton onion soup
1/4 c. freshly grated parmesan cheese
5 carrots, grated
1 c. frozen peas

Pour all ingredients together in a 9x13. Cover with tin foil and bake at 450 until rice is tender, usually between 30 - 45 minutes.

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