Corn Casserole
1 1/2 cups of fresh corn
1/2 cup of chopped onions
1/2 cup of green pepper strips
1/2 cup of water
1 cup of chopped yellow squash or zucchini
1 cup of chopped tomatoes
1 cup of shredded cheddar cheese
2/3 cup of cornmeal
1/2 cup of milk
2 eggs beaten
3/4 teaspoon of salt
1/4 teaspoon of pepper
Bring corn, onions, peppers and water to a boil; reduce heat. Cover and simmer 5 minutes or until vegetables are tender crisp. DO NOT DRAIN. Combine remaining ingredients in a large bowl, saving 1/4 cup of the cheddar cheese. Add undrained vegetables and mix well. Put in a 1 1/2 quart casserole dish. Bake at 350 degrees for 45 to 50 minutes. Top with the remaining cheese. Garnish with a tomato and a pepper slice if desired.
Lizzie's Corn Casserole got 5 out of 5 stars from the family. And it smells amazing!
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