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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Mexican Garden Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions