When it comes to comfort food, nothing hits the spot quite like a warm, hearty casserole. And my Kidney Bean Casserole recipe is no exception! This dish, with its roots in classic American home cooking, has been a family favorite for generations. And it’s not hard to see why. With its combination of protein-rich ground beef, hearty kidney beans, and a topping of melted cheese, it’s the perfect dish to warm you up on a chilly night. But what I love most about this recipe is its simplicity. It’s a one-pot wonder that you can easily whip up on a busy weeknight. And the leftovers? They’re just as delicious the next day! So, whether you’re new to cooking or a seasoned pro, this Kidney Bean Casserole is a recipe you’ll want to add to your repertoire. Dive in, and let’s get cooking!
Ingredients
- 1 lb. ground beef
- 1 1/2 medium onion, chopped
- 2 Tbsp. vegetable oil
- 4 oz. elbow macaroni, cooked
- 1 can tomato soup
- 1 can kidney beans
- 1 tsp. salt
- 1/8 tsp. pepper
- 1 tsp. chili powder
- 1/2 c. grated cheese
Baking Instructions
- Brown beef and onions in oil.
- Add soup and simmer 15 minutes. Add macaroni, beans and seasonings; heat. Pour in casserole dish.
- Top with grated cheese.
- Bake 20 minutes at 375°.
Calorie: 500
Total cooking time: 45 minutes
Difficulty level: Easy
The Ground Beef Encounter
Now, we all have a love-hate relationship with ground beef, don’t we? It’s one of those ingredients that can either be a superstar or a villain on your plate. I mean, you can either end up with a gourmet burger or a weird meatloaf your Aunt Bertha loves to make for Thanksgiving. Today, my pals, I decided to tackle the infamous 1-pounder of ground beef for a kidney bean casserole. Wish me luck!
Onions: The Tearjerkers
Next up, we have our 1 1/2 medium-sized onions. Now, chopping onions is not for the faint-hearted. I’m not sure why they make us cry so much. It’s like they’re saying, “How dare you slice me!” But you know what? We’re not backing down. Not today, onions.
Oil: The Slippery Situation
In goes the 2 Tbsp. of vegetable oil into the pan. There’s something oddly satisfying about that sizzle as you drop in the ground beef and chopped onions. It’s like a symphony in my kitchen, with me as the conductor. Just make sure you don’t slip on any oil spillage. Trust me, it’s not a fun dance move.
Elbow Macaroni: The Tiny Tunnels
Elbow macaroni, you tiny tunnels of joy. Cooked to perfection, they’re ready to join the party. Toss these guys into the mix, and your casserole is starting to look like a feast. But remember, patience is key here. Don’t rush the macaroni; they’re not as small as they seem.
Tomato Soup: The Saucy Saga
Now, what’s a casserole without some saucy goodness? In goes a can of tomato soup. Stir it well and let it simmer for 15 minutes. I know, I know, waiting is hard. But hey, good things come to those who wait, right?
Kidney Beans: The Chunky Chaps
Next, we have our can of kidney beans. I call them the chunky chaps of the culinary world. They add that much-needed punch and texture to the casserole. Add these guys in with the seasonings – salt, pepper, and chili powder. Remember, we’re going for a flavor explosion here.
Cheese: The Grand Finale
And now, for the grand finale – 1/2 cup of grated cheese. Because let’s face it – everything’s better with cheese. Top your casserole with this cheesy wonder, and you’re almost done.
Into the Oven: The Final Showdown
Finally, it’s time to put our masterpiece into the oven. Bake it for 20 minutes at 375°. Now, this is the perfect time to do a little happy dance around your kitchen, because guess what? You just made a kidney bean casserole!
In the end, this cooking gig isn’t as scary as it seems. With a bit of humor, a dash of creativity, and a whole lot of cheese, you can whip up a feast in no time. Till next time, happy cooking, folks!
