From Paulette Vickery's Recipe Collection

BB: MONTARY BEANS AND CORN CASSEROLE

main dish, vegetables

1 can light red kidney beans, 15oz
2 cup nonfat cheddar cheese
1 can whole kernel corn
1 can chopped green chilis
1/8 teaspoon tobasco sauce
1 each zucchini, sliced
1/2 cup corn meal
1/2 cup skim milk
1 each egg beater
1 can tomato sauce, 8oz

Heat oven to 350 degrees. In a pammed 9 inch glass casserole dish, combine rinsed and drained beans, corn, 3/4 cup cheese, tomato sauce, drained green chilis, and tobasco sauce. Mix well. Top with zucchini. Combine corn meal, skim milk, and egg beater, and mix well. Pour over vegetable mixture. Bake 40 minutes. Sprinkle with remaining 3/4 cup cheese. Continue baking 2-3 more minutes until cheese melts. Per serving: fat 0.7 G, cholesterol 0 MG, fiber 2 G, calorries 124, 5 percent from fat, protein 8 G, carbohydrate 24 G, sodium 402 MG.

Yield: 9 servings




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