Ten-layer casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Tomato sauce -- canned |
| 2 | tablespoons | Brown sugar -- firmly |
| Packed | ||
| 2 | tablespoons | Pickle relish -- sweet |
| ½ | teaspoon | Garlic powder |
| 1 | teaspoon | Mustard -- dry |
| 2 | cups | Rice, brown -- cooked |
| 16 | ounces | Corn, whole kernel -- |
| Canned | ||
| 32 | ounces | Kidney beans -- rinsed and |
| Drained | ||
| 1 | cup | Onions -- chopped very fine |
Directions
Preheat oven to 350.
Lightly oil a 1¾ quart deep sided baking dish or casserole, or spray with a nonstick cooking spray.
In a small bowl, combine tomato sauce, brown sugar, relish, garlic powder, and dry mustard. Mix well.
Spread one-half of the rice in the bottom of the prepared baking dish. Top with one-half of the corn. Spoon one0haf of the beans evenly over the corn.
Top with one-half of the onions, and then one-half of the sauce.
Top with remaining, rice, then corn, then beans, then onions, then remaining sauce.
Cover and bake one hour.
Per serving: 284 cal; 12 g prot; 3 g fat; 55 g carb; 254 mg sod; 0 chol Lean, Luscious and Meatless by Bobbie Hinman and Millie Snyder/MM by DEEANNE
Recipe By :
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File