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| Home -> [Casseroles, Entrees, Ovo-lacto, Vegetarian] -> [Monterey bean bake Recipe] |
Monterey bean bake
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Casseroles, Entrees, Ovo-lacto, Vegetarian |
Rating: |
0 |
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Ingredients:
| 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 |
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Procedures:
| 1 | Heat oven to 350°F. | | 2 | In 8-inch square glass baking dish, combine beans, corn, ?cup (3 oz). | | 3 | Cheese, tomato sauce, chilies and red pepper sauce; mix well. | | 4 | Top with zucchini. | | 5 | Combine corn meal, milk and egg; mix well. | | 6 | Pour over top of vegetable mixture. | | 7 | Bake 40 minutes. | | 8 | Sprinkle with remaining ?cup (3 oz). | | 9 | Cheese; continue baking about 2 minutes or until cheese melts. | | 10 | 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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