Family Vegetable Casserole

Number of Servings: 8

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

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.