Mexican Garden Casserole
Mexican Garden Casserole is an impressive Mexican dinner you can prepare in about 1 hour 32 minutes. Made with c. fresh or frozen corn, c. green pepper strips, c. carrots and celery, c. shredded lite-line cheddar/mozzarella cheese and c. chopped zucchini or other squash, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
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 350Β° oven for 45 to 50 minutes or until heated thoroughly.
π· Perfect Pairings
Complete your meal with these
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