Monterey Beans And Corn Casserole
|Canned red kidney beans/Ranch beans / pinto beans||15 Ounce, drained, rinsed (1 Can)|
|Grated non fat cheese||1 1⁄2 Cup (24 tbs) (Mozzarella / Cheddar)|
|Canned whole kernel corn||12 Ounce, drained (1 Can)|
|Canned chopped green chiles||4 Ounce, drained (1 Can)|
|Tabasco sauce||1 Dash|
|Zucchini||1 Medium, sliced|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Egg beaters||1⁄4 Cup (4 tbs) (1 In Number)|
|Tomato sauce||8 Ounce (1 Can)|
Heat oven to 350° F.
In a 9-inch glass casserole dish that has been sprayed with a non-fat cooking spray, combine beans, corn, 3/4 cup of cheese, tomato sauce, chiles, and Tabasco; mix well.
Top with zucchini .
Combine cornmeal, skim milk, and Egg Beater; mix well.
Pour over vegetable mixture .
Bake 40 minutes.
Sprinkle with remaining 3/4 cup cheese; continue baking about 2-3 more minutes until cheese melts.