Monterey Bean Bake Recipe

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Monterey Bean Bake Recipe

 

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Monterey Bean Bake

 

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 - drai, ned
1 dash liquid red pepper sauce
1 medium zucchini, sliced
1/2 cup enriched corn meal - (aunt jemima o, r quaker)
1/2 cup milk
1 egg, beaten



 

Preparation

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

 

 

Servings: 6

 

 

 

 


 

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