Monterey Bean Bake

* Exported from MasterCook *

MONTEREY BEAN BAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Casseroles
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 d Liquid red pepper sauce
1 md Zucchini -- sliced
1/2 c Enriched Corn Meal
-- (Aunt Jemima or Quaker)
1/2 c Milk
1 Egg -- beaten

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, Let's Eat!"
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias



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