December 12, 2009

Three Bean and Cornbread Casserole

Three Bean and Cornbread Casserole
2 cans (21 oz. each) baked beans
2 cans (15 oz. each) kidney beans, drained
1 can (8-1/2 oz.) lima beans
1 can (8 oz.) tomato sauce
1/4 cup ketchup
2 tbsp. packed brown sugar
2 tbsp. minced onion
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper

Corn Bread Topping:
2/3 cup flour
1/3 cup yellow cornmeal
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
1 egg substitute
1/2 cup plant milk
2 tbsp. vegan butter, softened

Mix all ingredients except Corn Bread Topping; pour into a 13x9-inch baking dish.

Corn Bread Topping:
Beat all ingredients until smooth.

Spoon evenly over bean mixture to within 1-inch of edges.

Bake at 425?F until topping is deep golden brown, 25-30 minutes.

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