Mexican

Rumbamel's Green Chile and Pork Cornbread Casserole is for Dinner.

Rumbamel's Green Chile and Pork Cornbread Casserole takes 20 minutes to prepare.

Rumbamel's Green Chile and Pork Cornbread Casserole takes 20 minutes to cook.

Rumbamel's Green Chile and Pork Cornbread Casserole makes 6 servings.

The ingredients for Rumbamel's Green Chile and Pork Cornbread Casserole are:

-444g yellow (crook-neck) squash, about 1 1/2 med., diced
-1.7 oz diced green onions, about 7 diced down to the whites
-1 large garlic clove, diced
-8 1/2 oz green bell pepper, chopped in small pieces

-20 cherry tomatoes, chopped into quarters
-1 can Stokes Green Chile Sauce with Pork
-1C 2% milk Mexican shredded cheese

-1 box Martha White yellow corn muffin mix
-1/2 C skim milk (fat free)

Here is how you make Rumbamel's Green Chile and Pork Cornbread Casserole:

--Saute in a medium to large pot the squash, green onions, garlic and bell peppers over medium/high heat. Cook until tender, covered, stirring occasionally. Add the tomatoes AFTER ABOUT 5 MINUTES and uncover, stirring occasionally. Add the Stokes with green chile sauce and stir. Simmer for about 5 minutes, stirring occasionally.--Turn off the heat and stir in the cheese. Pour in the bottom of a 13 x 9 glass casserole dish.--Mix the milk and corn bread mix and spoon over the Stokes chile mix and bake in a 400 degree oven for 15-20 minutes or until golden brown.--Makes 6 servings.--Enjoy!!Number of Servings: 6Recipe submitted by SparkPeople user RUMBAMEL.

The nutritional information for Rumbamel's Green Chile and Pork Cornbread Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 307.0

• Total Fat: 10.6 g
• Cholesterol: 14.6 mg
• Sodium: 539.8 mg
• Total Carbs: 39.3 g
• Dietary Fiber: 2.1 g
• Protein: 12.2 g

Rumbamel's Green Chile and Pork Cornbread Casserole is Mexican cuisine.