Mexican Garden Casserole
Be the first to rate this recipe
A italian take on mexican garden casserole, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 1 1/2 c. fresh or frozen corn
- 1/2 c. green pepper strips
- 1/4 c. carrots and celery
- 1 c. shredded Lite-line Cheddar/Mozzarella cheese
- 1 c. chopped zucchini or other squash
- 1 tsp. crushed garlic
- 1/2 c. skim milk
- 1/4 tsp. pepper
- 1/2 c. chopped onion
- 1/2 c. water
- 1 large tomato, chopped
- 2/3 c. cornmeal
- 4 egg whites
- several dashes of hot sauce
Method
In medium saucepan, combine corn, onion, green pepper, celery, carrots and water; bring to a boil.
Reduce heat and simmer for 5 minutes, covered.
Do not drain liquid from vegetables.
In a large mixing bowl, combine squash, tomato, 3/4 cup of the cheese, cornmeal, milk, eggs, pepper and hot sauce.
Add undrained vegetables to cornmeal mixture; mix well.
Turn into greased 9 x 12-inch casserole pan.
Top with remaining cheese.
Bake, uncovered, in a 350° oven for 45 to 50 minutes or until heated thoroughly.
Rate:
