Chili Bean and Cornbread Casserole
Source of Recipe
The Meatless Gourmet - Easy Lowfat Favorites - Bobbie Hinman
Recipe Introduction
Serves: 6
List of Ingredients
1/2 c. finely chopped onion
1/2 c. finely chopped green bell pepper
1 (1 lb.) can vegetarian baked beans
1 (1 lb.) can kidney beans, rinsed and drained or 2 cups of cooked beans
1/3 c. bottled chili sauce
2 T. firmly packed brown sugar
3/4 t. dry mustard
1/4 c. garlic powder
(Cornbread topping: I use a box of Krusteaz fat free corn bread mix, prepare batter as the box directs.)Recipe
In a sprayed skillet over medium heat cook onion and green pepper for 5 minutes, stirring frequently.
Preheat oven to 350 degrees.
Lightly spray a 7 X 11 inch baking pan.
In a large bowl, combine onions and peppers with remaining filling ingredients. Mix well. Spoon into prepared pan.
Drop cornbread batter by tablespoonfuls onto bean mixture. Spread evenly with the back of a spoon.
Bake, uncovered, 30 minutes, until crust is firm.
Let stand 5 minutes before serving.
|
|
member logon
