Serves: 5
Total Calories: 249
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.
This Cornmeal & Vegetable Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.
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