COLORFUL CORN & VEGGIE CASSEROLE

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Colorful Corn & Veggie Casserole image

This is an easy side or vegetarian main. Lots of vegetables and gooey cheese baked into a yummy casserole. I use a frozen mixed vegetable with corn, diced carrots, peas, & green beans. This is good served with roasted chicken or baked fish. Add a green salad & dinner is ready!

Provided by Susie D

Categories     Breads

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

1/4 cup margarine
8 ounces frozen mixed vegetables
1 (19 ounce) can cream-style corn
1 1/2 teaspoons baking powder
1/2 cup flour
3 eggs, beaten
1/2 cup milk
1 teaspoon salt
1 teaspoon garlic, minced
1/2 teaspoon black pepper (or to taste)
2 jalapenos, seeded & diced small
2 ounces of drained pimientos (optional)
8 ounces muenster cheese, grated (reserve 2 oz)
1 tomatoes, very thinly sliced
cooking spray

Steps:

  • Heat oven to 350. Spray rectangular glass casserole pan with cooking spray.
  • Place margarine & frozen mixed vegetables into glass mixing bowl. Microwave 2 minutes until vegetables are thawed & butter is melted.
  • Add everything except the cheese & tomatoes. Stir until blended.
  • Stir in 6 oz of the cheese. Pour mixture into prepared pan.
  • Top with thin slices of tomatoes in a pretty pattern. Sprinkle with reserved cheese.
  • Bake in the center of the oven 25-30 minutes or until casserole is set and cheese is melted.
  • Let set 5 minutes before cutting.

Nutrition Facts : Calories 294.4, Fat 17.2, SaturatedFat 7.4, Cholesterol 108.7, Sodium 844.8, Carbohydrate 24.8, Fiber 2.6, Sugar 3.2, Protein 12.8

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