Mexican Garden Casserole
- Number of Servings: 8
Ingredients
1 1/2 cup of fresh or frozen corn1/2 cup of chopped onion1/2 cup of green pepper strips1/2 cup of water1/4 cup each of carrots and celery, diced1 large tomato, chopped1/2 cup of shredded cheddar1/2 cup of shedded mozzarella1 cup of chopped zucchini2/3 cup of cornmeal1/2 cup of skim milk4 egg whites1/4 teaspoons of pepperseveral dashes hot sauce
In medium saucepan, combine corn, onions, green pepper, celery and carrots, and water. Bring to boil. Reduce heat and simmer for 5 minutes covered. Do not drain liquid from vegetables.
In large mixing bowl combine squash, tomato, 3/4 cup of cheese, cornmeal, milk, eggs, pepper, and hot sauce. Add undrained vegetables to cornmeal mixture; mix well. Turn into greased 9 x 12 inch casserole pan. Top with remaining cheese. Bake, uncovered, in a 350*F oven for 45-50 minutes or until heated thoroughly. Makes 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MRS.BETHANYHOLT.
In large mixing bowl combine squash, tomato, 3/4 cup of cheese, cornmeal, milk, eggs, pepper, and hot sauce. Add undrained vegetables to cornmeal mixture; mix well. Turn into greased 9 x 12 inch casserole pan. Top with remaining cheese. Bake, uncovered, in a 350*F oven for 45-50 minutes or until heated thoroughly. Makes 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MRS.BETHANYHOLT.
Nutritional Info Amount Per Serving
- Calories: 143.7
- Total Fat: 4.2 g
- Cholesterol: 11.8 mg
- Sodium: 99.4 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 2.6 g
- Protein: 7.9 g
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