1 (8 ounce) can baked beans
1 (1 ounce) package cream cheese, softened
1 (4 ounce) can sliced mushrooms
1 (8 ounce) can creamed corn
1/2 teaspoon dried parsley
1 cube chicken bouillon cube
1/4 teaspoon dried rosemary
1 package (12) ramekins, dressed with vegetable oil
Bake beans in a large pot over medium heat until lightly browned. Stir in cream cheese and mushrooms; cook until well combined. Stir in creamed corn, parsley and bouillon cube. Reduce heat to medium-low and simmer for 1 hour. Stir in rosemary. Heat through.
Heat an electric skillet over medium heat. Pour oil into skillet and saute the cauliflower until golden; stir all together. Toss pan with green corn, tomato sauce and 1/4 cup water. Heat through and serve with a spoon.