Monterey bean bake

 
                             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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