Southwestern Veggie Bake

[Guest guest]

Posted by: Carla

 

 

 

* Exported from MasterCook *

 

Southwestern Veggie Bake

 

Recipe By :Taste of Home's Quick Cooking Annual Recipes 2000

Serving Size : 8 Preparation Time :0:00

Categories : Beans Carrots

Casserole Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 medium carrots -- peeled and sliced

2 ribs celery -- chopped

1 small onion -- chopped

2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

2 tablespoons butter or margarine

3 tablespoons all-purpose flour

1/2 cup milk

1 16-ounce can kidney beans -- rinsed and drained

1 15-ounce can black beans -- rinsed and drained

1 15 1/4-ounce can whole kernel corn -- drained

1 14 1/2-ounce can diced tomatoes -- undrained

1 4-ounce can chopped green chilies

1 11 1/2-ounce tube refrigerated corn bread twists

 

In a large skillet, saute the carrots, celery, onion, and seasonings in

butter until vegetables are crisp-tender. Stir in flour until blended.

Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until

thickened and bubbly. Remove from the heat; add beans, corn, tomatoes, and

chilies. Spoon into an ungreased 13 x 9 x 2-inch baking dish. Separate corn

bread twists; make a lattice crust over filling. Bake, uncovered, at 350

degrees for 20 - 25 minutes or until corn bread is done.

 

 

- - - - - - - - - - - - - - - - - - -