🫙 From the Spice Rack
Monterey Bean Bake
15 oz Van Camp's Red Kidney Beans -- (Dark or Light) 12 oz Whole kernel corn; drained 6 oz Monterey jack cheese -- shredded 8 oz Tomato sauce 4 oz Canned chopped green chilies
maineasy
Ingredients6 items
Ingredients
- 15ozvan camp's red kidney beans
- 6ozmonterey jack cheese
- 4ozcanned chopped green chilies
- 1md zucchini; sliced
- 1/2c enriched corn meal
- 1egg; beaten
Directions
- 1
15 oz Van Camp's Red Kidney Beans -- (Dark or Light) 12 oz Whole kernel corn
- 2
drained 6 oz Monterey jack cheese -- shredded 8 oz Tomato sauce 4 oz Canned chopped green chilies -- drained 1 ds Liquid red pepper sauce 1
- 3
sliced 1/2 c Enriched Corn Meal -- (Aunt Jemima or Quaker) 1/2 c Milk 1 Egg
- 4
beaten Heat oven to 350 F
- 5
In 8-inch square glass baking dish, combine beans, corn, 3/4 cup (3 oz.) cheese, tomato sauce, chilies and red pepper sauce
- 6
Top with zucchini
- 7
Combine corn meal, milk and egg
- 8
Pour over top of vegetable mixture