Mexican Vegetable Casserole


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1½ cups frozen whole kernel corn
½ cup chopped onion
½ cup green bell pepper strips
½ cup red bell pepper strips
¾ cup water
1 cup chopped zucchini or yellow squash
1 cup chopped tomato
1 cup grated cheddar cheese, divided
⅔ cup cornmeal
½ cup milk
2 eggs, slightly beaten
¾ teaspoon salt
½ teaspoon black pepper
Several dashes Tabasco sauce
Tomato and green bell pepper slices, cut thin


Directions

1. Preheat oven to 350 degrees.


2. Combine corn, onion, pepper strips, and water in a saucepan; bring to a boil, reduce heat, cover, and


simmer 5 minutes - do NOT drain.


2. Combine squash, chopped tomatoes, ¾ cup of cheese, cornmeal, milk, eggs, salt, pepper, Tabasco


sauce, and undrained corn mixture in a bowl; mix well. Put mixture into a well-greased 2-quart casserole


and bake, uncovered, for 30 to 35 minutes. Top with remaining cheese and tomato and pepper slices; put


under broiler for l minute.


Questions, Comments & Reviews



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