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Monterey Beans And Corn Casserole

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  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.

Recipe Summary

Side Dish

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Monterey Beans And Corn Casserole Recipe