Categories: Casseroles- One-dish-meals- stir fry- Pot Pies

Ingredients

• 1 cup dried pinto beans, washed
• Salt
• 2 cups uncooked seashells or elbow macaroni
• 1 can (1 lb.) stewed tomatoes
• 1 1/2 cups shredded Cheddar cheese, divided
• 1/2 tsp. Worcestershire
• 1/4 tsp. pepper

Directions

1. Add beans to 3 cups boiling, salted water, boil 2 minutes, then cover and remove from heat. Let stand 1 hour, then simmer 1 hour, or until tender.

2. Meanwhile, cook pasta in boiling salted water until tender; drain and set aside.

3. Combine cooked beans and small amount of cooking liquid with the macaroni, tomatoes, 1 cup Cheddar, 1 tsp. salt, the Worcestershire and pepper.

4. Turn into 2 1/2 quart casserole, cover and bake in preheated 350 degree oven 30 minutes. Remove cover, sprinkle with remaining cheese and bake 15 minutes more.

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