Monterey Bean Bake Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
15 ounce: Van Camps Red Kidney Beans, (Dark or Light)
12 ounce: Whole kernel corn, drained
6 ounce: Monterey jack cheese, shredded
8 ounce: Tomato sauce,
4 ounce: Canned chopped green chilies, drained
1 dash: Liquid red pepper sauce,
1 medium: Zucchini, sliced
1/2 cup: Enriched Corn Meal, (Aunt Jemima or Quaker)
1/2 cup: Milk,
1: Egg, beaten
Directions:
Heat oven to 350 F. In 8-inch square glass baking dish, combine
beans, corn, 3/4 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 3/4 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, Lets Eat!" Reprinted with permission from The Quaker
Oats Company Electronic format courtesy of Karen Mintzias
Source from luhu.jp
beans, corn, 3/4 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 3/4 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, Lets Eat!" Reprinted with permission from The Quaker
Oats Company Electronic format courtesy of Karen Mintzias
Source from luhu.jp