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Vegetable Casserole

List of Ingredients

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, seeded and chopped
1 cup shredded Cheddar cheese
2/3 cup cornmeal
1/2 cup milk
2 eggs, slightly beaten
2/3 teaspoon salt
1/4 teaspoon pepper
3 tablespoons prepared horseradish



Recipe

1. In a medium sauce pan, combine corn, onion, 1/2 cup green pepper and water. Bring to boil, reduce heat, cover and simmer for 5 minutes. Do not drain.

2. 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.

3. Bake uncovered in a 350 degree oven for 45 to 50 minutes. Garnish with remaining cheese, tomato and green pepper slices.

Yield: 8 servings