Mexican Vegetable Casserole Recipe
Servings: 4
Ingredients
- 1 1/2 c. fresh or possibly frzn whole kernel corn
- 1/2 c. minced onion
- 1/2 c. green pepper strips
- 1/2 c. water
- 1 c. minced yellow summer squash or possibly zucchini
- 1 lg. tomato, minced (1 c.)
- 1 c. shredded Cheddar cheese (4 ounce.)
- 2/3 c. cornmeal
- 1/2 c. lowfat milk
- 2 slightly beaten Large eggs
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Several dashes bottled warm pepper sauce
- Tomato slice, halved
- Thin green pepper slice
Directions
- In a medium saucepan combine corn, onion, the 1/2 c. green pepper and water. Bring to boiling; reduce heat. Cover and simmer for 5 min or possibly till vegetables are crisp-tender. Don't drain.
- Meanwhile, in a large mixing bowl combine squash, tomato, 3/4 c. of the cheese, cornmeal, lowfat milk, Large eggs, salt, pepper and pepper sauce. Add in undrained vegetables to cornmeal mix; mix well. Turn into a greased 1 1/2 qt casserole. Bake, uncovered, in a 350 degree oven 45 to 50 min or possibly till heated through. Top with remaining cheese, tomato slice and the green pepper slice. Makes 8 side dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 4 servings | |
| Calories 326 | |
| Calories from Fat 116 | 36% |
| Total Fat 13.13g | 16% |
| Saturated Fat 7.07g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 670mg | 28% |
| Potassium 592mg | 17% |
| Total Carbs 38.45g | 10% |
| Dietary Fiber 4.2g | 14% |
| Sugars 7.92g | 5% |
| Protein 15.73g | 25% |
