Monterey beans and corn casserole - butter busters^
9 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (15oz) light red kidney, ranch or pinto beans, rinsed and drained |
| 1½ | cup | Grated nonfat cheddar or mozzarella |
| 1 | can | (12oz) whole kernal corn, drained |
| 1 | can | (4oz) chopped green chilies, drained |
| 1 | dash | Tabasco |
| 1 | medium | Zucchini, sliced |
| ½ | cup | Cornmeal |
| ½ | cup | Skim milk |
| ¼ | cup | Egg Beaters |
| 1 | cup | (8oz) tomato sauce |
Directions
Heat oven to 350F. In a 9" casserole dish that has been sprayed with a nonstick cooking spray, combine beans, corn, ¾ cup of the cheese, tomato sauce, chiles and Tabasco; mix well. Top with zucchini.
combine cornmeal, skim milk and Egg Beater; mix well. Pour over vegetable mixture. Bake 40 minutes. Sprinkle with remaining ¾ cup cheese; continue baking about 2-3 minutes until cheese melts. Per serving: 124 cal., 0.7g fat (5%), 0mg chol., 2g fiber, 8g pro., 24g carb., 402mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-21-95