Mexican Garden Casserole Recipe

Name: Mexican Garden Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In medium saucepan, combine corn, onion, green pepper, celery, carrots and water; bring to a boil.
2
Reduce heat and simmer for 5 minutes, covered.
3
Do not drain liquid from vegetables.
4
In a large mixing bowl, combine squash, tomato, 3/4 cup of the cheese, cornmeal, milk, eggs, pepper and hot sauce.
5
Add undrained vegetables to cornmeal mixture; mix well.
6
Turn into greased 9 x 12-inch casserole pan.
7
Top with remaining cheese.
8
Bake, uncovered, in a 350u00b0 oven for 45 to 50 minutes or until heated thoroughly.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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 more.

Yes, Mexican Garden Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Garden Casserole

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