1 lg. can kidney beans
1 lg. can cannellini beans
1 lg. onion, minced
2 cloves garlic, minced
1/2 c. diced celery
1 c. chopped tomatoes
1 c. Swiss cheese, shredded
1 c. Cheddar cheese, shredded
2 tsp. oil
2 c. sliced mushrooms
1 c. water

In oil saute garlic, mushrooms, onion and celery. When soft, add tomatoes. Drain and rinse kidney and cannellini beans. Gently stir the two beans together. Add cooked mixture to beans and toss. Layer into casserole with Swiss and Cheddar cheese. If mixture is very dry pour water over until damp. Cover with foil and bake at 350 degrees for 30 minutes. Serves 6-8.