Southwestern Bean Bake
|Canned kidney bean||15 Ounce, rinsed (ProgressoÂ®)|
|Canned great northern beans||16 Ounce, rinsed (drained)|
|Canned stewed tomatoes||14 1⁄2 Ounce (undrained)|
|Thick 'n chunky salsa||1⁄2 Cup (8 tbs) (Old El PasoÂ®)|
|Ketchup||1⁄4 Cup (4 tbs)|
|Original bisquick mix||1 1⁄2 Cup (24 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||1 Tablespoon, softened|
|Green onions||1⁄4 Cup (4 tbs), sliced (4 medium sized)|
1. Heat oven to 425°F. In 2-quart saucepan, heat beans, tomatoes, salsa and ketchup to boiling, stirring occasionally; remove from heat. Pour into ungreased 2-quart casserole.
2. In medium bowl, stir remaining ingredients until soft dough forms; beat 20 strokes. Drop dough by spoonfuls onto bean mixture; spread to edge of casserole.
3. Bake uncovered 20 to 25 minutes or until golden brown.
High Altitude (3500-6500 ft): No change.