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Triple-Corn Squares with Bean Sauce

Calling all corn lovers, here’s a new tasty recipe that’s made easy with a mix!

Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings

(11 ratings)

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1	can (14.75 oz) Green Giant® cream-style corn
1	can (11 oz) Green Giant® Niblets® vacuum-packed whole kernel corn, drained
1	pouch (6.5 oz) Betty Crocker® cornbread & muffin mix
1/3	cup butter or margarine, melted
2	eggs
1	can (15 oz) Progresso® black beans, drained, rinsed
1/3	cup Old El Paso® salsa (any variety)
	Chopped fresh cilantro, if desired

Serve with...

California Citrus Broccoli Slaw
Total Time: 20 min

1.	Heat oven to 400°. Grease rectangular baking dish, 11x7x1 1/2 inches.
2.	Mix cream-style corn, whole kernel corn, muffin mix (dry), butter and eggs. Pour into baking dish.
3.	Bake uncovered about 30 minutes or until casserole springs back when touched lightly in center.
4.	During last 5 minutes of baking, cook beans and salsa in 1-quart saucepan over medium heat, stirring occasionally, until hot. Cut casserole into squares. Top with bean sauce; sprinkle with cilantro. Serve immediately.

Variation

To make Triple-Corn Squares with Chicken Sauce, omit the black beans, increase salsa to 3/4 cup and heat 1 1/2 cups diced cooked chicken or turkey with the salsa in step 4.

Special Touch

Create a vegetarian buffet with the corn squares and trimmings. Offer a choice of sauces such as bean sauce, cheese sauce and salsas. Add condiments such as sliced olives, chopped green onions, chopped tomatoes and shredded cheeses.

Nutrition Information:

1 Serving: Calories 430 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 8 g); Cholesterol 100 mg; Sodium 940 mg; Total Carbohydrate 62 g (Dietary Fiber 7 g); Protein 14 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 6 %; Calcium 14 %; Iron 20 % Exchanges: 4 Starch; 2 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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Triple-Corn Squares with Bean Sauce

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