Mexican Garden Casserole
Mexican Garden Casserole is an impressive Mexican dinner you can prepare in about 1 hour 32 minutes. Made with c. fresh or frozen corn, c. green pepper strips, c. carrots and celery, c. shredded lite-line cheddar/mozzarella cheese and c. chopped zucchini or other squash, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
In medium saucepan, combine corn, onion, green pepper, celery, carrots and water; bring to a boil.
Reduce heat and simmer for 5 minutes, covered.
Do not drain liquid from vegetables.
In a large mixing bowl, combine squash, tomato, 3/4 cup of the cheese, cornmeal, milk, eggs, pepper and hot sauce.
Add undrained vegetables to cornmeal mixture; mix well.
Turn into greased 9 x 12-inch casserole pan.
Top with remaining cheese.
Bake, uncovered, in a 350Β° oven for 45 to 50 minutes or until heated thoroughly.
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