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Beans and Corn Casserole

Beans and Corn Casserole

recipe ingredients
15 oz can kidney beans
1 1/2 cups nonfat cheddar cheese
12 oz. frozen corn kernels
4 oz. can green chili peppers, diced
1 dash tabasco sauce
1 medium zucchini, sliced
8 oz. can tomato sauce
1/2 cup cornmeal
1/2 cup skim milk
1/4 cup egg substitute

recipe directions
Preheat oven to 350*F. Spray a 9 inch casserole dish with nonstick spray. Combine beans, corn, 3/4 of the cheese, tomato sauce, chilies and tobasco sauce; mix well and spread into casserole.

Combine cornmeal, milk, and egg substitute; blend well then pour over vegetable mixture. Bake 40 minutes, then top with remaining cheese. Bake a few more minutes or until cheese melts.

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Serves: 9 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
148 1 0 12 4 471 26 2
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