Tangy Corn Casserole

Tangy Corn Casserole is a tasty, delicious side you will want to accompany most entrees!

10 oz. package frozen corn, thawed and drained

1/2 cup onion, chopped

1/2 cup green pepper, sliced into strips

1/2 cup water

1 cup yellow squash, chopped

1 tomato, chopped

1 cup shredded cheddar cheese, divided

2/3 cup cornmeal

1/2 cup milk

2 eggs, beaten

3/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. hot pepper sauce

Garnish, tomato slices and green pepper, sliced into rings

In a medium saucepan, combine corn, onion, green pepper and water. Bring to a boil, reduce heat to medium-low.

Cover and simmer 5 minutes or until vegetables are crisp tender. Do not drain.

In a large bowl combine squash, tomato, 3/4 cup cheese, cornmeal, milk, eggs, salt, pepper and hot pepper sauce.

Add corn mixture to squash mixture, stir to blend.

Pour into a greased 1 1/2 quart casserole dish.

Bake, uncovered, at 350 degrees for 45-50 minutes or until golden brown and bubbly.

Top with remaining cheese, tomato slices and green pepper rings.

Serve with Peppery Roast Beef for a complete, delicious meal.

Serves 8

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