| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Grains |
Vegetarian |
Casseroles, Vegetarian |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Flour |
| 1 1/2 |
c |
Shredded cheddar cheese |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Milk |
| 1 |
|
Egg, slightly beaten |
| 16 |
oz |
Can garbanzos, drained |
| 16 |
oz |
Can kidney beans, drained |
| 8 |
oz |
Tomato sauce |
| 1/2 |
c |
Chopped green bell pepper |
| 1/4 |
c |
Chopped onion |
| 2 |
ts |
Chili powder |
| 1/2 |
ts |
Dried oregano leaves |
| 1/4 |
ts |
Garlic powder |
INSTRUCTIONS
Heat oven to 375 degrees. Grease pie plate, 10 x 1 1/2 inches. Mix flour,
1/2 c cheese, the baking powder and salt in medium bowl. Stir in milk and
egg until blended. Spread over bottom and up sides of pie plate. Mix 1/2 c
of the remaining cheese and the remaining ingredients; spoon into pie
plate. Sprinkle with remaining 1/2 c cheese. Bake about 25 minutes or
until edges are puffy and light brown. Let stand 10 minutes before
cutting.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”