Easy Kidney Bean And Cheese Casserole - cooking recipe

Ingredients

3 cups grated cheddar cheese (or to taste)
1 large onion, chopped
1 tablespoon chopped fresh garlic (to taste)
1 small green bell pepper, coarsley chopped (optional)
3 -4 tablespoons oil
3 -4 teaspoons chili powder (to taste)
1 (28 ounce) can red kidney beans, drained and rinsed
1 (28 ounce) can whole tomatoes, drained and coarsley chopped
salt and pepper

Preparation

Set oven to 350 degrees.
Grease a 2-quart casserole dish.
Heat a large skillet with oil over medium heat.
Add in onion, garlic and green bell pepper (if using) saute until the onions are just golden.
Add in the chili powder, salt and pepper; cook stirring for 1 minute.
Add in the red kidney beans and drained chopped tomatoes; cook, stirring for 20 minutes, seasoning with more chili powder, salt and pepper to taste.
Spread half of the mixture into the bottom of the baking dish.
Sprinkle with about 1-1/2 cups cheese.
Top with remaining bean mixture.
Then top with remaining 1-1/2 cups cheddar cheese (or to taste).
Bake uncovered for about 25 minutes, or until the cheese is browned.
Serve hot.