Tex-Mex Noodle Bake

2 (16 oz.) Cans Pinto Beans, rinsed and drained
1/2 Cup Frozen Whole Kernel Corn
1/2 Cup Chunky Salsa (Hot, Medium, or Mild)
2 (8 oz.) Cans Hunt's Tomato Sauce
4 teaspoons Chili Seasoning Mix
1/4 teaspoon Black Pepper
4 oz. Dry Whole Wheat Wide Egg Noodles, cooked, rinsed and drained
3/4 Cup Fat Free Shredded Cheddar Cheese

Preheat oven to 350 degrees. Spray an 8X8 inch baking dish with olive oil flavored cooking spray. In a large skillet sprayed with olive oil flavored cooking spray, combine the pinto beans, corn, salsa, tomato sauce, chili seasoning mix, and black pepper. Cook over low heat for 10-15 minutes, stirring occasionally. Add noodles. Mix well to combine. Pour mixture into prepared baking dish. Sprinkle with cheese evenly over top. Bake for 20-25 minutes. Place baking dish on a wire rack and let set for 5 minutes. This is good served with fat free sour cream for additional points. 

Serves: 4
Per Serving: 386 Calories; 2g Fat (3.4% calories from fat); 24g Protein; 73g Carbohydrate; 13g Dietary Fiber; 2mg Cholesterol; 1983mg Sodium. Exchanges: 4 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat. WWP: 7  (www.AimeesAdventures.com)