1 (i8 oz) refrigerated fully cooked BBQ-flavored shredded pork (like LLoyd's)
1 (15 oz can) cannellini beans, risned, drained
1 (14.5 oz can) fire-roasted diced tomatoes with juice
1 (11 oz can) Mexicorn, drained
1 (8.5 oz pkg) corn muffin mix
1 egg
3 tbsp. fat-free milk
1/4 cup chopped scallions
3/4 cup shredded reduced-fat cheddar cheese

Preheat oven to 425°F.

Spray a shallow 2-qt microwave-safe baking dish with cooking spray. In a baking dish, combine pork, beans, tomatoes and their juice and corn. Microwave on high in 1-minute intervals until hot. In bowl, stir together muffin mix, 1/2 cup cheese, egg and milk. until blended. Drop by 1/4 cupfuls over hot pork mix.

Bake, uncovered until topping is golden and baked through. About 15 minutes. Add remaining 1/4 cup cheese during last 3 min.

Sprinkle with scallions, serve.

This is an easy, yet filling casserole.

Submitted by: Sherry Monfils