Monterey Bean Bake

Name: Monterey Bean Bake
Yield: 6 servings
Ingredients: Filling:; 15 oz canned dark red kidney beans, drained and rinsed; 4 ozs frozen corn, thawed; 3 ozs Monterey Jack cheese, shredded; 8 ozs tomato sauce, chopped; 1/2 cup bell peppers, chopped; Topping:; 1/2 cup cornmeal; 1/2 cup fat-free milk; 1 whole egg; 3 ozs Monterey Jack cheese, shredded

Adapted from The Quaker Oats Company

Filling:
15 oz canned dark red kidney beans, drained and rinsed
4 ozs frozen corn, thawed
3 ozs Monterey Jack cheese, shredded
8 ozs tomato sauce, chopped
1/2 cup bell peppers, chopped
Topping:
1/2 cup cornmeal
1/2 cup fat-free milk
1 whole egg
3 ozs Monterey Jack cheese, shredded

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. Pour over bean mixture. Bake 40 minutes. Sprinkle with remaining cheese and continue to bake for two minutes or until cheese melts.

Posted: 3/30/2001

Casseroles

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WW Points^* : 15.43

6 servings

Nutrition Facts
Servings Per Recipe 6
Amount Per Serving
Calories 770 Calories from Fat 89 (12%)
% Daily Value *
Total Fat 10g	15%
Saturated Fat 5g	25%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 60g	20%
Sodium 589mg	25%
Potassium 12mg	4%
Total Carbohydrate143g	48%
Dietary Fiber 16g	64%
Sugars 5g
Protein 29g	64%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.