Mexican Vegetable Casserole
A flavorful Mexican vegetable casserole featuring fresh corn, zucchini, cheese, and spices, perfect for a hearty vegetarian main or side dish packed with vibrant flavors.
Ingredients
- 1 1/2 cups fresh or frozen whole kernel corn ⓘ
- 1/2 cup chopped onion ⓘ
- 1/2 cup green pepper strips ⓘ
- 1/2 cup water ⓘ
- 1 cup chopped yellow summer squash or zucchini ⓘ
- 1 large tomato, chopped ⓘ
- 1 cup shredded Cheddar cheese ⓘ
- 2/3 cup cornmeal ⓘ
- 1/2 cup milk ⓘ
- 2 beaten eggs ⓘ
- 3/4 teaspoon salt ⓘ
- 1/4 teaspoon pepper
- several dashes bottled hot pepper sauce ⓘ
- tomato slice, halved ⓘ
- thin green pepper slice ⓘ
Instructions
- In a medium saucepan, combine corn, onion, green pepper, and water.
- Bring to boiling; reduce heat.
- Cover and simmer for 5 minutes or until vegetables are crisp-tender.
- Do not drain.
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine cooked vegetables with chopped summer squash or zucchini, chopped tomato, shredded Cheddar cheese, cornmeal, milk, eggs, salt, and pepper.
- Mix well until all ingredients are evenly combined.
- Pour the mixture into a greased baking dish.
- Bake uncovered for about 20 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Garnish with halved tomato slices and green pepper slices before serving.
Nutrition & Diet Analysis (per serving)
538
kcal
27% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).