Tangy Corn Casserole
- 1 (10-oz.) pkg. frozen corn, thawed and drained
- 1/2 cup onion, chopped
- 1/2 cup green pepper, sliced into strips
- 1/2 cup water
- 1 cup yellow squash, chopped
- 1 tomato, chopped
- 1 cup shredded Cheddar cheese, divided
- 2/3 cup cornmeal
- 1/2 cup milk
- 2 eggs, beaten
- 3/4 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon hot pepper sauce
- Garnishes: tomato slices and green pepper, sliced into rings
- In a medium saucepan, combine corn, onion, green pepper, and water. Bring to a boil; reduce heat to medium-low. Cover and simmer 5 minutes or until vegetables are crisp-tender. Do not drain.
- In a a large mixing bowl, combine squash, tomato, 3/4 cup cheese, cornmeal, milk, eggs, salt, pepper, and hot pepper sauce. Add corn mixture to cornmeal mixture; stir to blend.
- Pour into a greased 1 1/2-quart casserole dish. Bake, uncovered, at 350° for 45 to 50 minutes or until heated through. Top with remaining cheese, and, if desired, tomato slices and green pepper rings.
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