Vegetarian Mexican Cornbread Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Vegetarian Mexican Cornbread Casserole calories by ingredient
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Super filling yummy whole meal casserole that's great reheated Super filling yummy whole meal casserole that's great reheated
Number of Servings: 6


    Part 1:
    2 (14.5oz) cans of Margaret Holmes Triple Succotash
    1 (14.5oz) can of green beans
    1 (2 tbsp) package of Old El Paso Taco Seasoning (40% less sodium)

    Part 2:
    1 (8.5oz) Jiffy Cornbread Mix
    1 lg egg
    1/3 cup skim milk
    1 cup Mexican style shredded cheese
    1/2 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.

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