Triple-Corn Squares with Bean Sauce
|Green Giant cream style corn||14 3⁄4 Ounce|
|Green giant niblets vacuum packed whole kernel corn||11 Ounce (Drained)|
|Cornbread & muffin mix||6 1⁄2 Ounce (Betty Crocker)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Progresso black beans||15 Ounce (Drained, Rinsed)|
|Salsa||1⁄3 Cup (5.33 tbs) (Old El Paso)|
|Chopped cilantro||1 Tablespoon|
1. Heat oven to 400°. Grease rectangular baking dish, 11x7x1 1/2 inches.
2. Mix cream-style corn, whole kernel corn, muffin mix (dry), butter and eggs. Pour into baking dish.
3. Bake uncovered about 30 minutes or until casserole springs back when touched lightly in center.
4. During last 5 minutes of baking, cook beans and salsa in 1-quart saucepan over medium heat, stirring occasionally, until hot. Cut casserole into squares. Top with bean sauce; sprinkle with cilantro. Serve immediately.
Calories 480 Calories from Fat 132
% Daily Value*
Total Fat 15 g23.4%
Saturated Fat 6.9 g34.7%
Trans Fat 0 g
Cholesterol 97.4 mg32.5%
Sodium 800.8 mg33.4%
Total Carbohydrates 90 g29.9%
Dietary Fiber 30.1 g120.5%
Sugars 18.1 g
Protein 23 g45.3%
Vitamin A 12.5% Vitamin C 5.8%
Calcium 12.9% Iron 27.7%
*Based on a 2000 Calorie diet