Recipe: Hobo Casserole with Cornbread Topping (no meat)

HOBO CASSEROLE

FOR THE BEANS:
1 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 (14 oz) can kidney beans, rinsed and drained
1 (14 oz) can pinto beans, rinsed and drained
1 (16 oz) can tomatoes, chopped, juice and all
1 (8 oz) can tomato sauce
1 tsp. chili powder
1/2 tsp. prepared mustard
1/8 tsp. hot pepper sauce

FOR THE CORN BREAD TOPPING:
1 cup yellow cornmeal
1 cup all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. sugar
1 cup fat free milk
1/2 cup egg substitute
1 Tbsp. canola oil (optional)
1 (8 oz) can creamed-style corn

Preheat oven to 375 degrees F.

TO PREPARE THE BEANS:
Spray a large skillet with vegetable oil cooking spray, and saute the onion, green pepper, and garlic 3-5 minutes, or until tender. (Add 1/4 cup water if desired.)

Stir in the beans, tomatoes, tomato sauce, chili powder, mustard, and hot sauce. Cover and cook 5 minutes.

Pour into a 13x9x2-inch baking pan. Set aside.

TO MIX THE CORNBREAD:
Combine the cornmeal and flour with the baking powder, salt, and sugar.

In a separate bowl, mix the milk, egg substitute, oil and corn. Stir the dry ingredients into the wet ingredients.

Spoon the cornbread mixture evenly over the bean mixture to within 1-inch of the edge all around.

Bake 30-35 minutes, or until the corn bread is golden. Serve hot.

RISA'S NOTES: I added some chopped Anaheim chile and some jalapeno with the chopped green peppers and topped the entire cooked casserole with some non-fat sour cream and some sliced scallions. Yummy! Also, if you want to make this ahead of time, it refrigerates well and would probably freeze well too.

From: Risa G., NJ
Source: So Fat, Low Fat, No Fat by Betty Rohde