Vegetarian

Vegetarian Mexican Cornbread Casserole is for Dinner.

Vegetarian Mexican Cornbread Casserole takes 10 minutes to prepare.

Vegetarian Mexican Cornbread Casserole takes 35 minutes to cook.

Vegetarian Mexican Cornbread Casserole makes 6 servings.

The ingredients for Vegetarian Mexican Cornbread Casserole are:

Part 1:
2 (14.5oz) cans of Margaret Holmes Triple Succotash
1 (14.5oz) can of green beans
1 (2 tbsp) package of Old El Paso Taco Seasoning (40% less sodium)

Part 2:
1 (8.5oz) Jiffy Cornbread Mix
1 lg egg
1/3 cup skim milk
1 cup Mexican style shredded cheese
1/2 cup salsa (I prefer a sweet variety)

Here is how you make Vegetarian Mexican Cornbread Casserole:

Mix the Part 1 ingredients (succotash, green beans, and taco seasoning) together in a glass casserole dish. Microwave for 5 minutes on high.Now preheat the oven to 350FWhile Part 1 is in the microwave, mix all of the Part 2 ingredients together thoroughly in a large bowl. Take the casserole dish out of the microwave, spread the veggies (Part 1) out evenly across the bottom, and pour the Part 2 mixture across the top. Bake at 350F for 35 minutes or until light brown on top.Number of Servings: 6Recipe submitted by SparkPeople user COLORSCHEMER.

The nutritional information for Vegetarian Mexican Cornbread Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 343.2

• Total Fat: 11.7 g
• Cholesterol: 52.4 mg
• Sodium: 1,143.8 mg
• Total Carbs: 43.3 g
• Dietary Fiber: 2.7 g
• Protein: 9.4 g

Vegetarian Mexican Cornbread Casserole is Mexican cuisine.

The dietary needs meet for Vegetarian Mexican Cornbread Casserole is Vegetarian