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 350°F. 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. |