Mexican Garden Casserole
Mexican Garden Casserole is an impressive dinner. Made with 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 and 1 c. chopped zucchini or other squash, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
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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