Bacon and Beans Casserole

Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

4

 slices

 bacon -- reduced sodium -- diced

11

 ounces

 Mexican style corn -- drained

16

 ounces

 baked beans -- drained

16

 ounces

 fat-free refried beans

14 1/2

 ounces

 no salt added diced tomatoes -- fire roasted

8

 ounces

 no salt added tomato sauce

1

 clove

 garlic -- minced

1

 small

 onion -- minced

1/2

 teaspoon

 seasoned salt

1/4

 teaspoon

 seasoned pepper

1/2

 teaspoon

 fennel seeds

1

 teaspoon

 Italian seasoning

1

 tablespoon

 low sodium Worcestershire sauce

1

 cup

 low sodium cheddar cheese -- shredded


Cook bacon and drain on paper towels. 

Heat oven to 350F.

Mix everything except cheese in a 2 quart casserole dish.

Top with cheese.

Cover and bake for 30 minutes.

Makes 8 servings.

Per Serving:
241 Calories; 7g Fat (26.5% calories from fat); 12g Protein; 34g Carbohydrate; 6g Dietary Fiber; 19mg Cholesterol; 714mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Return to Beans