Monterey Bean Bake

15 oz Van Camp's Red Kidney Beans - (Dark or Light)
12 oz Whole kernel corn; drained
6 oz Monterey jack cheese - shredded
8 oz Tomato sauce
4 oz Canned chopped green chilies - drained
1 ds Liquid red pepper sauce
1 md Zucchini; sliced
1/2 c Enriched Corn Meal - (Aunt Jemima or Quaker)
1/2 c Milk
1 Egg; beaten

Heat oven to 350 F. In 8-inch square glass baking dish, combine beans, corn, 3/4 cup (3 oz.) cheese, tomato sauce, chilies and red pepper sauce; mix well. Top with zucchini. Combine corn meal, milk and egg; mix well. Pour over top of vegetable mixture. Bake 40 minutes. Sprinkle with remaining 3/4 cup (3 oz.) cheese; continue baking about 2 minutes or until cheese melts.

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