Mexican Garden Casserole

• 1 1/2 c. fresh or frozen corn
• 1/2 c. green pepper strips
• 1/4 c. carrots and celery
• 1 c. shredded Lite-line Cheddar/Mozzarella cheese
• 1 c. chopped zucchini or other squash
• 1 tsp. crushed garlic
• 1/2 c. skim milk
• 1/4 tsp. pepper
• 1/2 c. chopped onion
• 1/2 c. water
• 1 large tomato, chopped
• 2/3 c. cornmeal
• 4 egg whites
• several dashes of hot sauce

1. In medium saucepan, combine corn, onion, green pepper, celery, carrots and water; bring to a boil.
2. Reduce heat and simmer for 5 minutes, covered.
3. Do not drain liquid from vegetables.
4. In a large mixing bowl, combine squash, tomato, 3/4 cup of the cheese, cornmeal, milk, eggs, pepper and hot sauce.
5. Add undrained vegetables to cornmeal mixture; mix well.
6. Turn into greased 9 x 12-inch casserole pan.
7. Top with remaining cheese.
8. Bake, uncovered, in a 350u0b0 oven for 45 to 50 minutes or until heated thoroughly.

corn, green pepper, carrots, mozzarella cheese, zucchini, garlic, milk, pepper, onion, water, tomato, cornmeal, egg whites, hot sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=444216 (may not work)