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

-- drained 1 ds Liquid red pepper sauce

1 md Zucchini; sliced

1/2 c Enriched Corn Meal

-- (Aunt Jemima or Quaker) 1/2 c Milk

1 Egg; beaten

Heat oven to 350 F. In 8-inch square glass baking dish, combine beans, corn, 3/4 cup (3 oz.) cheese, tomato sauce, chilies and red pepper sauce; mix well. Top with zucchini. Combine corn meal, milk and egg; mix well. Pour over top of vegetable mixture. Bake 40 minutes. Sprinkle with remaining 3/4 cup (3 oz.) cheese; continue baking about 2 minutes or until cheese melts. NUTRITIONAL ANALYSIS per serving: * calories 279 * carbohydrates 31 g * protein 14 g * fat 11 g * calcium 264 mg * sodium 630 mg * cholesterol 70 mg * dietary fiber 8 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias