Title: Cauliflower kidney bean casserole
 Categories: None
      Yield: 1 Servings
 
      1 lb Canned red kidney beans;
           -drained
    1/2 lb Canned tomato sauce
    1/4 ts Dried basil; crushed
    1/4 ts Dried oregano leaves;
           -crushed
      1 c  Brown or white rice; cooked
      2 c  Cauliflower; steamed or 2
           -packages frozen, cooked
    1/4 lb Shredded fat-free cheddar
           -cheese
 
  =46rom Elementary My Dear & Fabulously Low Fat by Tree Stevens Prep:
  10 min, Cook: 40 min.
  
  Preheat oven to 350øF Mix together the kidney beans, tomato sauce,
  basil and oregano; set aside. In a casserole dish layer half of each:
  rice first, kidney bean mixture, cauliflower and then cheese; repeat
  the scenario, ending with the cauliflower. Cover and bake for 30 to
  40 minutes. Remove cover; sprinkle the remaining cheese; cover until
  it melts.
  
  This recipe serves 6 people. Because this recipe is for a particular
  size pan, it adjusts the number of servings only in multiples of 6.