Monterey Beans & Corn Casserole

Name: Monterey Beans & Corn Casserole Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 1 (15 oz) can Red Kidney beans drained; 3/4 c. low fat shedded cheese (cheddar or mozzarella); 1 (12 oz.) can whole kernel corn drained; 1 (8 oz) can tomato sauce; 1 (4 oz) can chopped green chiles drained; dash Tabasco sauce; 1 med. zucchini sliced; 1/2 c. cornmeal; 1/2 c. 2% Milk; 1 Egg Beater; 8 servings. Calories 140.2 Total fat 4.5 cholesterol 136 Sodium 307.8 Carbs. 16.7 Fiber 2.7 Protein 2.2 Has lots of vitamins.

Minutes to Prepare: 15
Minutes to Cook: 50

Number of Servings: 8

Ingredients

1 (15 oz) can Red Kidney beans, drained3/4 c. low fat shedded cheese (cheddar or mozzarella)1 (12 oz.) can whole kernel corn, drained1 (8 oz) can tomato sauce1 (4 oz) can chopped green chiles, draineddash Tabasco sauce1 med. zucchini, sliced1/2 c. cornmeal1/2 c. 2% Milk1 Egg Beater8 servings. Calories 140.2, Total fat 4.5, cholesterol 136, Sodium 307.8, Carbs. 16.7, Fiber 2.7, Protein 2.2 Has lots of vitamins.

Directions

Heat oven 350 degrees. In an 8 inch glass casserole dish that has been sprayed with non-fat cooking spray, combine all ingredients except meal, milk and egg beater. Stir to combine and then add sliced zucchini on top. Combine cornmeal, milk and egg beater together and mix well. Pour mixture on top of zucchini and place in over and cook for 50 minutes.

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user NAN71486.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 140.2
Total Fat: 4.5 g
Cholesterol: 13.6 mg
Sodium: 307.8 mg
Total Carbs: 16.7 g
Dietary Fiber: 2.7 g
Protein: 9.2 g

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