Recipe by Linda Lee
"Easy, inexpensive, and tasty. A savory moist alternative to pasta or potatoes, great as a side with grilled meat or poultry, or a main course with a side of greens. A great way to use stale bread (save in the freezer - mix and match, even bagels, but nothing sweet for this recipe!)"
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1 (15 ounce) can
ranch-style beans, drained
1 (14.75 ounce) can
shredded Cheddar cheese
salt and pepper to taste
hot pepper sauce, or to taste
1 (1 pound) loaf
day-old bread, torn into small pieces
I am afraid I must say it was quite disappointing. The flavour is bland and it is dry and too gooey at the same time.
This just wasn't good. The beans turned out very dry and it was pretty flavorless really. I'd rather eat toast! We only ate but a small helping of it.
I also found the beans dry. I don't think I cut the bread small enough either. Never quite got crispy as I expected on the edges, was cooked through but "gummy" on the inside. The flavor was good, I will try it again with smaller bread. I used Pam to grease the pan, next time I might use butter to see if it will crisp up around the edges. Though it wasn't my favorite, it was a nice change from potatoes and rice.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 99
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