Family Vegetable Casserole

[Guest guest]

Family Vegetable Casserole

 

We make this often, you can leave out the horseradish and add your favorite

chile peppers.

We have made it with serrano and jalapenos.

 

1 1/2 cups fresh or frozen corn

1/2 cup onion, chopped

1/2 cup green pepper strips

1/2 cup water

1 cup yellow summer squash or zucchini, diced

1 large tomato

1 cup shredded cheddar cheese

2/3 cup cornmeal

1/2 cup soy milk

2 eggs slightly beaten or replacement

2/3 ssp. salt

1/4 tsp. pepper

3 tbsps. prepared horseradish

 

In a medium sauce pan, combine corn, onion, 1/2 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 1 1/2 quart casserole.

Bake uncovered in a 350 degrees oven for 45 to 50 minutes.

Garnish with remaining cheese, tomato and green pepper slices.

Serves 8.