Vegetarian Mexican Cornbread Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Part 1:2 (14.5oz) cans of Margaret Holmes Triple Succotash1 (14.5oz) can of green beans1 (2 tbsp) package of Old El Paso Taco Seasoning (40% less sodium)Part 2:1 (8.5oz) Jiffy Cornbread Mix1 lg egg1/3 cup skim milk1 cup Mexican style shredded cheese1/2 cup salsa (I prefer a sweet variety)
Mix the Part 1 ingredients (succotash, green beans, and taco seasoning) together in a glass casserole dish. Microwave for 5 minutes on high.
Now preheat the oven to 350F
While Part 1 is in the microwave, mix all of the Part 2 ingredients together thoroughly in a large bowl. Take the casserole dish out of the microwave, spread the veggies (Part 1) out evenly across the bottom, and pour the Part 2 mixture across the top.
Bake at 350F for 35 minutes or until light brown on top.
Number of Servings: 6
Recipe submitted by SparkPeople user COLORSCHEMER.
Now preheat the oven to 350F
While Part 1 is in the microwave, mix all of the Part 2 ingredients together thoroughly in a large bowl. Take the casserole dish out of the microwave, spread the veggies (Part 1) out evenly across the bottom, and pour the Part 2 mixture across the top.
Bake at 350F for 35 minutes or until light brown on top.
Number of Servings: 6
Recipe submitted by SparkPeople user COLORSCHEMER.
Nutritional Info Amount Per Serving
- Calories: 343.2
- Total Fat: 11.7 g
- Cholesterol: 52.4 mg
- Sodium: 1,143.8 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 2.7 g
- Protein: 9.4 g
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