Recipe#5331

Title: Bean Bake

From: matejka@bga.com 
 Newsgroups: rec.food.recipes 
 Subject: Monterey Bean Cake 
 Date: 6 Nov 1996 21:37:31 -0700 
 Message-ID: CMM-RU.1.5.846769227.davidg@er6.rutgers.edu 

15 ozs dark red kidney beans -- drained and washed
 2  c   frozen corn kernels -- thawed
 1/4  c low-fat Monterey Jack cheese -- grated
 8  ozs no-salt-added tomato sauce
 1/2  c red and green bell peppers -- chopped
 1/2  c onions -- chopped
 1/2  c cornmeal
 1/2  c skim milk
 1 egg white -- whipped
 1/2  c low-fat Monterey Jack cheese -- grated
 Preheat oven to 350. Prepare a 8" square dish with cooking spray;
 set aside. In a mixing bowl, combine beans, corn, 1/4 cup cheese,
 tomato sauce, bell peppers, and onions. Pour into prepared dish.
 In another mixing bowl, combine corn meal, milk, and egg white.
 Pour over bean mixture.  Bake 40 minutes.  Sprinkle with remaining
 cheese and continue to bake for 2 minutes or until cheese melts.