Sweet Kidney Bean Casserole

Toward the end of the month, when my cupboards start to look a little bare, I sometimes need to get really creative in order to come up with a meal to feed my family. Last month, my creativity led to a meal that my family loved and has definitely worked its way into our regular rotation. Based on a Campbell's recipe I remembered seeing years ago, I adapted this sweet, frugal and nutritious kidney bean dish:

Sweet Kidney Bean Casserole

Beans

• 1 large onion, chopped
• 4 c. kidney beans, cooked
• 1/4 c. molasses
• 1/4 c. Worcestershire sauce
• 3 T. tomato paste
• 1/4 c. brown sugar
• 1 t. salt
• 1/4 t. black pepper
• 1 t. yellow mustard

Saute onion until tender. In a greased 2-quart baking dish, mix together all ingredients.

Biscuits

• 1-1/2 c. whole wheat flour
• 1/2 T. baking powder
• 1/2 T. sugar
• 1/2 t. salt
• 1/4 t. cream of tartar
• 6 T. butter, softened
• 3/4 c. milk
• 1 c. cheddar cheese

Mix together flour, baking powder, sugar, salt and cream of tartar. Cut in butter. Add milk and mix just until moist. Drop the biscuit batter by large spoonfuls on top of the bean mixture. Sprinkle with cheddar cheese. Bake at 325 degrees for about 20 minutes or until biscuits are cooked through. Serve.

Need a casserole dish?
Try this CorningWare 2-1/2-Quart Round Casserole Dish with Glass Cover!