| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Bean, Casserole | 6 | Servings | |
INGREDIENTS
| 15 | oz | Dark red kidney beans; drained and washed |
| 2 | c | Frozen corn kernels; thawed |
| 1/4 | c | Low-fat Monterey Jack cheese; grated |
| 8 | oz | No-salt-added tomato sauce |
| 1/2 | c | Red and green bell peppers; chopped |
| 1/2 | c | Onions; chopped |
| 1/2 | c | Cornmeal |
| 1/2 | c | Skim milk |
| 1 | Egg white; whipped | |
| 1/2 | c | Low-fat Monterey Jack cheese; grated |
INSTRUCTIONS
FILLING TOPPING Preheat oven to 350. Prepare a 8" square dish with cooking spray; set aside. In a mixing bowl, combine beans, corn, 1/4 cup cheese, tomato sauce, bell peppers, and onions. Pour into prepared dish. In another mixing bowl, combine corn meal, milk, and egg white. Pour over bean mixture. Bake 40 minutes. Sprinkle with remaining cheese and continue to bake for 2 minutes or until cheese melts. Recipe By : The Quaker® Oats Company Posted to EAT-L Digest 28 October 96 Date: Tue, 29 Oct 1996 11:22:47 -0600 From: "Anita A. Matejka" <matejka@BGA.COM>
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