Monterey Beans & Corn Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Monterey Beans & Corn Casserole calories by ingredient
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Number of Servings: 8


    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.


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.

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