MONTEREY BEAN BAKE
FOR THE FILLING:
1 (15 oz) can dark red kidney beans, drained and washed
2 cups frozen corn kernels, thawed
3/4 cup grated low-fat Monterey Jack cheese, divided use
1 (8 oz) can no-salt-added tomato sauce
1/2 cup chopped red and green bell peppers
1/2 cup chopped onion
FOR THE TOPPING:
1/2 cup cornmeal
1/2 cup skim milk
1 egg white, whipped
Preheat oven to 350 degrees F. Prepare a 8-inch square dish with cooking spray; set aside.
In a mixing bowl, combine beans, corn, 1/4 cup cheese, tomato sauce, bell peppers, and onions. Pour into prepared dish.
In another mixing bowl, combine corn meal, milk, and egg white. Pour over bean mixture.
Bake 40 minutes. Sprinkle with remaining 1/2 cup cheese and continue to bake for 2 minutes or until cheese melts.
Servings: 6
Source: The Quaker Oats Company
FOR THE FILLING:
1 (15 oz) can dark red kidney beans, drained and washed
2 cups frozen corn kernels, thawed
3/4 cup grated low-fat Monterey Jack cheese, divided use
1 (8 oz) can no-salt-added tomato sauce
1/2 cup chopped red and green bell peppers
1/2 cup chopped onion
FOR THE TOPPING:
1/2 cup cornmeal
1/2 cup skim milk
1 egg white, whipped
Preheat oven to 350 degrees F. Prepare a 8-inch square dish with cooking spray; set aside.
In a mixing bowl, combine beans, corn, 1/4 cup cheese, tomato sauce, bell peppers, and onions. Pour into prepared dish.
In another mixing bowl, combine corn meal, milk, and egg white. Pour over bean mixture.
Bake 40 minutes. Sprinkle with remaining 1/2 cup cheese and continue to bake for 2 minutes or until cheese melts.
Servings: 6
Source: The Quaker Oats Company
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