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Title: Ten-Layer Casserole
Categories: Vegetarian Entree Bean Casserole
Yield: 6 Servings
| 16 | oz | Tomato sauce; canned |
| 2 | tb | Brown sugar; firmly packed |
| 2 | tb | Pickle relish; sweet |
| 1/2 | ts | Garlic powder |
| 1 | ts | Mustard; dry |
| 2 | c | Rice, brown; cooked |
| 16 | oz | Corn, whole kernel; canned |
| 32 | oz | Kidney beans; rinsed and drained |
| 1 | c | Onions; chopped very fine |
Preheat oven to 350.
Lightly oil a 1 3/4 quart deep sided baking dish or casserole, or spray with a nonstick cooking spray.
In a small bowl, combine tomato sauce, brown sugar, relish, garlic powder, and dry mustard. Mix well.
Spread one-half of the rice in the bottom of the prepared baking dish. Top with one-half of the corn. Spoon one0haf of the beans evenly over the corn. Top with one-half of the onions, and then one-half of the sauce.
Top with remaining, rice, then corn, then beans, then onions, then remaining sauce.
Cover and bake one hour.
Per serving: 284 cal; 12 g prot; 3 g fat; 55 g carb; - 254 mg sod; 0 chol
Lean, Luscious and Meatless by Bobbie Hinman and Millie Snyder/MM by DEEANNE
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