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


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.