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Ingredientes
- 1 (21 ounce) can baked beans
- 1 (21 ounce) can kidney beans, liquid removed
- 3/4 c. minced green pepper
- 1 (8 ounce) can tomato sauce
- 1/4 c. chili sauce
- 2 T brown sugar
- 2 T chopped onion
- 3/4 teaspoon dry mustard
- 1 (8 1/2 ounce) pkg. corn muffin mix (I use Jiffy)
- 1/2 c. cream style corn
Direcciones
- Preheat oven to 425 degrees. Put together first 8 ingredients in large bowl. Transfer to 2 qt baking dish. Prepare corn muffin mix as directed on package. Blend in corn. Spoon evenly over bean mix to within one inch of edge. Bake till topping is golden, about 30 to 35 min. SERVE PIPING HOT TO 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 8 servings | |
| Calories 271 | |
| Calories from Fat 37 | 14% |
| Total Fat 4.1g | 5% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 1031mg | 43% |
| Potassium 580mg | 17% |
| Total Carbs 50.61g | 13% |
| Dietary Fiber 9.5g | 32% |
| Sugars 11.1g | 7% |
| Protein 11.47g | 18% |
![Bean Lasagna [Layered Bean And Noodle Casserole]](https://assets.cookeatshare.com/assets/recipe-art/stock/6/small-68c0b94bda954fc043b16ee084c4abef.png "Bean Lasagna [Layered Bean And Noodle Casserole]"){kind=small}
