Free Recipe Black Bean And Corn Casserole 2
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Black Bean And Corn Casserole 2 Recipe
1 tb Olive oil
1 c Chopped onions
2 ts Chili powder
1-1/4 c Skim milk
15 oz Canned black beans; drained
15 oz Canned corn kernels; drained
24 oz Canned stewed tomatoes
4 oz Canned chopped green chilies
3/4 c Yellow cornmeal
1/4 c Shredded reduced-fat cheddar
-cheese
Black Bean And Corn Casserole 2 Preparation
8 SERVINGS LACTO Nothing could be easier to make than this tasty, Mexican-inspired casserole. Along with a salad and some fruit, it makes a delicious entree to serve to guests. (Adapted from Lean and Luscious Favorites by Bobbie Hinman and Millie Snyder (Prima Publishing, 1997].) Preheat oven to 350 degrees. Lightly oil an 8-inch square baking dish. In large bowl, combine all ingredients except cornmeal and cheese. Stir 1/2 cup cornmeal into mixture. In small bowl, mix remaining 1/2 cup cornmeal with cheese and sprinkle over top of casserole. Bake, uncovered, until heated through and bubbly, about 45 minutes. Serve warm. PER SERVING: 178 CAL.; 7G PROT.; 3G TOTAL FAT (1G SAT. FAT); 34G CARB.; 2MG CHOL.; 343MG SOD.; 6G FIBER. Recipe by: Vegetarian Times Magazine, February 1998, page 49 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
How Do You Cook Black Bean And Corn Casserole 2?
If you know a better Black Bean And Corn Casserole 2 Recipe please comment below.