Casseroles for Christine

[Guest guest]

* Exported from MasterCook *

 

Black Bean And Corn Casserole

 

Recipe By : Vegetarian Times Magazine, February 1998, page 49

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Vegetables

Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 cup chopped onions

2 teaspoons chili powder

1 1/4 cups skim milk

15 ounces canned black beans -- drained

15 ounces canned corn kernels -- drained

24 ounces canned stewed tomatoes

4 oz canned chopped green chilies

3/4 cup yellow cornmeal

1/4 cup shredded reduced-fat cheddar cheese

 

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.

 

 

 

 

 

 

 

 

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* Exported from MasterCook *

 

Casserole De Santa Fe

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Beans & Rice

 

Amount Measure Ingredient -- Preparation Method

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3 1/2 cups blue corn meal

1 teaspoon baking powder

2 teaspoons cumin

2 teaspoons chili powder

2 cups water

1 egg or substitute, -- beaten

2 4 oz. cans chopped green chiles

1 tablespoon vegetable oil (optional)

1 medium onion -- chopped

2 cups cooked pinto beans -- drained

1 cup tomato sauce

2 1/2 cups Mexican blend, Monterey Jack or Cheddar -- grated

cheese or tofu

1/2 cup green onion (for garnish) -- chopped

 

Mix first three ingredients. Combine water, egg, and chiles in separate

bowl. Saute onion in oil and add to water mixture; stir cornmeal mixture into

liquids, mixing well, then pour half of batter into an oiled casserole dish.

Layer with beans, tomato sauce, and cheese -- repeat layering. Bake at 375

degrees for 40 minutes. Garnish with chopped green onions and serve with salsa,

if desired.

 

 

 

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* Exported from MasterCook *

 

Cheesy Hominy Casserole

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 16 oz. cans white hominy -- drained

8 ounces sour cream (light okay)

1 4 oz. can chopped green chiles -- drained

2 cups cheddar cheese (light okay) -- shredded

 

Combine all ingredients in a 2-qt. casserole. Bake at 350 degrees F for

25-30 minutes. Serve immediately.

 

 

 

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* Exported from MasterCook *

 

Chiles Rellenos Casserole

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Main Dishes Vegetables

Ethnic

 

Amount Measure Ingredient -- Preparation Method

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2 can Whole green chili peppers*

3 cup Sharp Cheddar cheese**

4 each Green onions -- sliced

3 cup Shredded mozzarella cheese

6 each Eggs

4 cup Milk

3/4 cup All-purpose flour

1/4 teaspoon Salt

2 can Green chili salsa

 

* 7 oz. cans **shredded (approx. 12 oz.)

Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a

single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green

onions, and 1-1/2 cups of the mozzarella cheese over chilies.

In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over

chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife

inserted in custard comes out clean.

Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.

Sprinkle over casserole and return to oven for 10 minutes or until cheese melts.

Let stand for 5 minutes before serving.

 

Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams

cholesterol, 490 calories.

 

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