Cornmeal & Vegetable Casserole

Serves: 5
Total Calories: 249


12 ounces whole frozen corn
1/2 cup onion (chopped)
1/2 cup bell pepper (diced)
1/2 cup water
1 cup zucchini (diced)
1 cup tomato (diced)
1 cup Cheddar cheese
2/3 cup cornmeal
1/2 cup milk
2 eggs (slightly beaten)
1 teaspoon salt
1/4 teaspoon pepper


In medium saucepan combine corn, bell pepper, onion and water. Bring to a boil. Reduce heat and simmer for about 5 minutes until vegetables are tender.

In a large bowl combine zucchini, tomato, 3/4 cup Cheddar cheese, cornmeal, milk, eggs, salt, pepper and vegetable mix.

Spoon mixture into a greased 9 x 13 inch pan. Bake uncovered at 350 degrees for 45 minutes. Spread remaining 1/4 cup Cheddar cheese on top and return to oven and bake 5 minutes more or until cheese melts.

Nutritional Facts:

Serves: 5
Total Calories: 249
Calories from Fat: 87

This Cornmeal & Vegetable Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.

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