Recipe: Family Vegetable Casserole (using cornmeal, no meat)

FAMILY VEGETABLE CASSEROLE

1 1/2 cups fresh or frozen corn
1/2 cup onion, chopped
1/2 cup green bell pepper strips
1/2 cup water
1 cup yellow summer squash or zucchini, diced
1 large tomato, diced
1 cup shredded Cheddar cheese, divided use
2/3 cup cornmeal
1/2 cup milk
2 eggs, slightly beaten
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons prepared horseradish (optional)
Tomato and green pepper slices (for garnish)

In a medium saucepan, combine corn, onion, green pepper and 1/2 cup 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, black pepper and horseradish, if using. Add undrained cooked vegetables to cornmeal mixture. Mix well, turn into a greased 1 1/2 quart casserole.

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

Garnish with remaining cheese, and some tomato and green pepper slices.

Makes 8-10 servings
Adapted from source: Pat Rehg
From: Dee, OK - 08-09-97