Vegetarian

Mexican Garden Casserole is for Side Dish.

Mexican Garden Casserole takes several minutes to prepare.

Mexican Garden Casserole takes several minutes to cook.

Mexican Garden Casserole makes 8 servings.

The ingredients for Mexican Garden Casserole are:

1 1/2 cup of fresh or frozen corn
1/2 cup of chopped onion
1/2 cup of green pepper strips
1/2 cup of water
1/4 cup each of carrots and celery, diced
1 large tomato, chopped
1/2 cup of shredded cheddar
1/2 cup of shedded mozzarella
1 cup of chopped zucchini
2/3 cup of cornmeal
1/2 cup of skim milk
4 egg whites
1/4 teaspoons of pepper
several dashes hot sauce

Here is how you make Mexican Garden Casserole:

In medium saucepan, combine corn, onions, green pepper, celery and carrots, and water. Bring to boil. Reduce heat and simmer for 5 minutes covered. Do not drain liquid from vegetables. In large mixing bowl combine squash, tomato, 3/4 cup of cheese, cornmeal, milk, eggs, pepper, and hot sauce. Add undrained vegetables to cornmeal mixture; mix well. Turn into greased 9 x 12 inch casserole pan. Top with remaining cheese. Bake, uncovered, in a 350*F oven for 45-50 minutes or until heated thoroughly. Makes 8 1-cup servings. Number of Servings: 8Recipe submitted by SparkPeople user MRS.BETHANYHOLT.

The nutritional information for Mexican Garden Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 143.7

• Total Fat: 4.2 g
• Cholesterol: 11.8 mg
• Sodium: 99.4 mg
• Total Carbs: 20.1 g
• Dietary Fiber: 2.6 g
• Protein: 7.9 g

Mexican Garden Casserole is Mexican cuisine.

The dietary needs meet for Mexican Garden Casserole is Vegetarian