| Low Calorie Mexican Garden Casserole
Categories: Low calorie, Casseroles, Corn, Zucchini
1 1/2 cup of fresh or frozen corn
1/2 cup of chopped onion
1/2 cup of green pepper strips
1/2 cup of water
1/4 cup each of carrots and celery, diced
1 large tomato, chopped
1/2 cup of shredded Lite Line Cheddar
1/2 cup of shredded Lite Line Mozzarella
1 cup of chopped zucchini or other squash
1 teaspoon of crushed garlic
2/3 cup of cornmeal
1/2 cup of skim milk
4 egg whites
1/4 teaspoon of pepper
Several dashes hot sauce |
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In medium saucepan, combine corn, onions, green pepper, celery and carrots, and water. Bring to boil. Reduce heat and simmer for 5 minutes covered. Do not drain liquid from vegetables.
In large mixing bowl combine squash, tomato, 3/4 cup of the cheese, cornmeal, milk, eggs, pepper, and hot sauce. Add undrained vegetables to cornmeal mixture; mix well. Turn into greased 9 x 12 inch casserole pan. Top with remaining cheese. Bake, uncovered, in a 350ºF. oven for 45-50 minutes or until heated thoroughly. Serves 8. |
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