Mexican Vegetable Casserole Recipe Recipe

Name: Mexican Vegetable Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. fresh or possibly frzn whole kernel corn; 1/2 c. minced onion; 1/2 c. grated pepper strips; 1/2 c. water; 1 c. thinly sliced yellow squash or possibly zucchini; 1 lg. tomato minced (1 c.); 1 c. shredded Cheddar cheese; 2 c. cornmeal; 1/2 c. lowfat milk; 2 Large eggs, lightly beaten; 3/4 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

1 1/2 c. fresh or possibly frzn whole kernel corn
1/2 c. minced onion
1/2 c. grated pepper strips
1/2 c. water
1 c. thinly sliced yellow squash or possibly zucchini
1 lg. tomato minced (1 c.)
1 c. shredded Cheddar cheese
2 c. cornmeal
1/2 c. lowfat milk
2 Large eggs, lightly beaten
3/4 teaspoon salt
1/4 teaspoon pepper

1
In medium saucepan combine corn, onion, 1/2 c. green pepper and water.
2
Bring to a boil; reheat heat.
3
Cover and simmer 5 min.
4
Don't drain.
5
In large bowl combine squash, tomato, 3/4 c. cheese, cornmeal, Large eggs, lowfat milk, salt and pepper.
6
Add in undrained vegetables to mix.
7
Mix well.
8
Put in greased 1 1/2 qt casserole.
9
Bake uncovered in 350 degree oven for 45-50 min.

548

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 12 ingredients. The key ingredients include: 1 1/2 c. fresh or possibly frzn whole kernel corn, 1/2 c. minced onion, 1/2 c. grated pepper strips, 1/2 c. water, and more.

Yes, Mexican Vegetable Casserole Recipe 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 Vegetable Casserole Recipe

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