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Recipe: Mexican Garden Casserole edit
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Upload a photoCreated by: Anonymous
edit Ingredients
1 ½ |
cups fresh or frozen corn |
½ |
cup chopped onion |
½ |
cup green pepper strips |
½ |
cup water |
¼ |
|
1 |
lg. tomato, chopped |
½ |
cup shredded Lite Line Cheddar |
½ |
cup shredded Lite Line Mozzarella |
1 |
|
1 |
teaspoon crushed garlic |
⅔ |
cup cornmeal |
½ |
cup skim milk |
4 |
|
¼ |
teaspoon pepper |
|
Several dashes hot sauce |
edit Preparation
Step 1 |
In medium saucepan, combine corn, onions, green pepper, celery and carrots, and water. Bring to boil. Reduce heat and simmer for 5 minutes covered. Do not drain liquid from vegetables. |
Step 2 |
In 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, uncoverd, in a 350 degree oven for 45-50 minutes or until heated thoroughly. Serves 8. |
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