Side Items

Monterey Beans and Corn Casserole is for Side Dish.

Monterey Beans and Corn Casserole takes 15 minutes to prepare.

Monterey Beans and Corn Casserole takes 50 minutes to cook.

Monterey Beans and Corn Casserole makes 8 servings.

The ingredients for Monterey Beans and Corn Casserole are:

1 (15 oz) can Red Kidney beans, drained
3/4 c. low fat shedded cheese (cheddar or mozzarella)
1 (12 oz.) can whole kernel corn, drained
1 (8 oz) can tomato sauce
1 (4 oz) can chopped green chiles, drained
dash Tabasco sauce
1 med. zucchini, sliced
1/2 c. cornmeal
1/2 c. 2% Milk
1 Egg Beater

8 servings. Calories 140.2, Total fat 4.5, cholesterol 136, Sodium 307.8, Carbs. 16.7, Fiber 2.7, Protein 2.2 Has lots of vitamins.

Here is how you make Monterey Beans and Corn Casserole:

Heat oven 350 degrees. In an 8 inch glass casserole dish that has been sprayed with non-fat cooking spray, combine all ingredients except meal, milk and egg beater. Stir to combine and then add sliced zucchini on top. Combine cornmeal, milk and egg beater together and mix well. Pour mixture on top of zucchini and place in over and cook for 50 minutes.Makes 8 servings.Number of Servings: 8Recipe submitted by SparkPeople user NAN71486.

The nutritional information for Monterey Beans and Corn Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 140.2

• Total Fat: 4.5 g
• Cholesterol: 13.6 mg
• Sodium: 307.8 mg
• Total Carbs: 16.7 g
• Dietary Fiber: 2.7 g
• Protein: 9.2 g

The dietary needs meet for Monterey Beans and Corn Casserole is Low Fat