Mexican Vegetable Casserole
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
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.