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Family Vegetable Casserole

Number of Servings: 8

Ingredients

1½ C. Fresh or frozen corn

½ C. Onion, chopped

½ C. Green pepper strips

½ C. Water

1 C. Yellow summer squash or zucchini, diced

1 Large tomato

1 C. Shredded cheddar cheese

2/3 C. Cornmeal

½ C. Milk

2 Eggs Slightly beaten

2/3 Tsp. Salt

¼ Tsp. Pepper

3 Tbs. Prepared horseradish

Instructions

In a medium sauce pan, combine corn, onion, ½ cup green pepper and water. Bring to a boil, reduce heat, cover and simmer for 5 minutes. Do not drain.

In a large mixing bowl, combine squash, tomato, 3/4 cup cheese, cornmeal, milk, eggs, salt, pepper and horseradish. Add undrained cooked vegetables to cornmeal mixture. Mix well; turn into a greased 1½ quart casserole. Bake uncovered in a 350° oven for 45-50 minutes. Garnish with remaining cheese, tomato and green pepper slices.