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Monterey bean bake

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Description Edit

Ingredients Edit

  • 15 oz van camp's red kidney beans
  • -- (dark or light)
  • 12 oz whole kernel corn, drained
  • 6 oz Monterey jack Cheese
  • -- shredded
  • 8 oz tomato sauce
  • 4 oz canned chopped green chilies
  • -- drained
  • 1 dash liquid red pepper sauce
  • 1 med zucchini, sliced
  • 1/2 cup enriched corn meal
  • -- (aunt jemima or quaker)
  • 1/2 cup milk
  • 1 egg, beaten

Directions Edit

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

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