Monterey bean bake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Van Camp's Red Kidney Beans (Dark or Light) |
| 12 | ounces | Whole kernel corn; drained |
| 6 | ounces | Monterey jack cheese shredded |
| 8 | ounces | Tomato sauce |
| 4 | ounces | Canned chopped green chilies drained |
| 1 | dash | Liquid red pepper sauce |
| 1 | medium | Zucchini; sliced |
| ½ | cup | Enriched Corn Meal (Aunt Jemima or Quaker) |
| ½ | cup | Milk |
| 1 | Egg; beaten | |
Directions
Heat oven to 350 F. In 8-inch square glass baking dish, combine beans, corn, ¾ cup (3 oz.) cheese, tomato sauce, chilies and red pepper sauce; mix well. Top with zucchini. Combine corn meal, milk and egg; mix well. Pour over top of vegetable mixture. Bake 40 minutes. Sprinkle with remaining ¾ cup (3 oz.) cheese; continue baking about 2 minutes or until cheese melts.
NUTRITIONAL ANALYSIS per serving: * calories 279 * carbohydrates 31 g * protein 14 g * fat 11 g * calcium 264 mg * sodium 630 mg * cholesterol 70 mg * dietary fiber 8 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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