Monterey bean bake

Ingredients

 * 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 dash liquid red pepper sauce
 * 1 med zucchini, sliced
 * 1/2 cup enriched corn meal
 * -- (aunt jemima or quaker)
 * 1/2 cup milk
 * 1 egg, beaten

Directions
Heat oven to 350°F. In 8-inch square glass baking dish, combine beans, corn, ¾ 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 ¾ 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