VEGETABLE CASSEROLE

Vegetable Casserole image

Provided by Brenda.

Categories Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15

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1 1/2 cups fresh corn or 1 1/2 cups frozen corn
1/2 cup onion, chopped
1/2 cup green pepper, cut into strips
1/2 cup water
1 cup summer squash or 1 cup zucchini, diced
1 large tomatoes, chopped coarsely
1 cup shredded cheddar cheese
2/3 cup cornmeal
1/2 cup milk
2 eggs, slightly beaten
2/3 teaspoon salt
1/4 teaspoon pepper
3 tablespoons prepared horseradish
tomatoes, slices Garnish
green pepper ring, Garnish

Steps:

In a medium sauce pan, combine corn, onion, ½ cup green pepper and water.
Bring to a boil, reduce heat, cover and simmer for 5 minutes. Do not drain.
In a large mixing bowl, combine squash, tomato, 3/4 cup cheese, cornmeal, milk, eggs, salt, pepper and horseradish.
Add undrained cooked vegetables to cornmeal mixture.
Mix well; turn into a greased 1½ quart casserole.
Bake uncovered in a 350° oven for 45-50 minutes.
Garnish with remaining cheese, tomato and green pepper slices.

Nutrition Facts : Calories 162, Fat 7.3, SaturatedFat 3.9, Cholesterol 69.8, Sodium 334.4, Carbohydrate 17.8, Fiber 2.5, Sugar 3.2, Protein 8