Vegetable Casserole

• 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

1. In a medium sauce pan, combine corn, onion, 1/2 cup green pepper and water.
2. Bring to a boil, reduce heat, cover and simmer for 5 minutes. Do not drain.
3. In a large mixing bowl, combine squash, tomato, 3/4 cup cheese, cornmeal, milk, eggs, salt, pepper and horseradish.
4. Add undrained cooked vegetables to cornmeal mixture.
5. Mix well; turn into a greased 11/2 quart casserole.
6. Bake uncovered in a 350u0b0 oven for 45-50 minutes.
7. Garnish with remaining cheese, tomato and green pepper slices.

fresh corn, onion, green pepper, water, summer, tomatoes, cheddar cheese, cornmeal, milk, eggs, salt, pepper, horseradish, tomatoes, green pepper

Taken from www.food.com/recipe/vegetable-casserole-180231 (may not work)