July 22, 2010

MEXICAN VEGETABLE CASSEROLE


Printed from COOKS.COM


□   1 1/2 c. fresh or frozen whole kernel corn
□   1/2 c. chopped onion
□   1/2 c. chopped green pepper
□   1/2 c. water
□   1 c. each yellow summer squash & zucchini
□   1 lg. tomato, chopped
□   1 c. shredded cheddar cheese
□   2/3 c. cornmeal
□   1/2 c. milk
□   2 eggs, slightly beaten
□   1/2 tsp. salt
□   1/4 tsp. black pepper
□   Several dashes bottled hot pepper sauce




In medium saucepan combine corn, onion, green pepper and water. Bring to boiling, reduce heat. Cover and simmer for 5 minutes or until vegetables are tender crisp. DO NOT DRAIN. Meanwhile, in a large mixing bowl, combine chopped squash, tomato, 3/4 cup cheese, cornmeal, milk, eggs, salt, pepper and pepper sauce. Add undrained vegetables to cornmeal mixture; mix well. Turn into 1 1/2 quart casserole. Bake, uncovered in a 350 degree oven 45 to 50 minutes or until done. Top with remaining cheese and return to oven until melted only. Yield: 8 servings. Only 160 calories per serving.

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