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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