Mexican Vegetable Casserole Recipe

• 1 1/2 c. fresh or possibly frzn whole kernel corn
• 1/2 c. minced onion
• 1/2 c. grated pepper strips
• 1/2 c. water
• 1 c. thinly sliced yellow squash or possibly zucchini
• 1 lg. tomato minced (1 c.)
• 1 c. shredded Cheddar cheese
• 2 c. cornmeal
• 1/2 c. lowfat milk
• 2 Large eggs, lightly beaten
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

1. In medium saucepan combine corn, onion, 1/2 c. green pepper and water.
2. Bring to a boil; reheat heat.
3. Cover and simmer 5 min.
4. Don't drain.
5. In large bowl combine squash, tomato, 3/4 c. cheese, cornmeal, Large eggs, lowfat milk, salt and pepper.
6. Add in undrained vegetables to mix.
7. Mix well.
8. Put in greased 1 1/2 qt casserole.
9. Bake uncovered in 350 degree oven for 45-50 min.

whole kernel corn, onion, pepper, water, zucchini, tomato, cheddar cheese, cornmeal, milk, eggs, salt, pepper

Taken from cookeatshare.com/recipes/mexican-vegetable-casserole-58285 (may not work)