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Receta Mexican Vegetable Casserole
by CookEatShare Cookbook

Mexican Vegetable Casserole
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Ingredientes

  • 1 1/2 c. fresh or possibly frzn whole kernel corn
  • 1/2 c. minced onion
  • 1/2 c. green pepper strips
  • 1/2 c. water
  • 1 c. minced yellow summer squash or possibly zucchini
  • 1 lg. tomato, minced (1 c.)
  • 1 c. shredded Cheddar cheese (4 ounce.)
  • 2/3 c. cornmeal
  • 1/2 c. lowfat milk
  • 2 slightly beaten Large eggs
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Several dashes bottled warm pepper sauce
  • Tomato slice, halved
  • Thin green pepper slice

Direcciones

  1. In a medium saucepan combine corn, onion, the 1/2 c. green pepper and water. Bring to boiling; reduce heat. Cover and simmer for 5 min or possibly till vegetables are crisp-tender. Don't drain.
  2. Meanwhile, in a large mixing bowl combine squash, tomato, 3/4 c. of the cheese, cornmeal, lowfat milk, Large eggs, salt, pepper and pepper sauce. Add in undrained vegetables to cornmeal mix; mix well. Turn into a greased 1 1/2 qt casserole. Bake, uncovered, in a 350 degree oven 45 to 50 min or possibly till heated through. Top with remaining cheese, tomato slice and the green pepper slice. Makes 8 side dish servings.