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Monterey Bean Bake Recipe
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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 -- drained 1 ds Liquid red pepper sauce 1 md Zucchini; sliced 1/2 c Enriched Corn Meal -- (Aunt Jemima or Quaker) 1/2 c Milk 1 Egg; beaten 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
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